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Lomo Saltado (Peru)
A popular Peruvian stir-fry dish combining marinated strips of sirloin with onions, tomatoes, and other ingredients, typically served with fried potatoes and rice. It reflects the fusion of Chinese and Peruvian culinary traditions.
Seco De Chivo (Ecuador)
This hearty Ecuadorian stew is made with goat meat, marinated in a blend of beer, garlic, cumin, and cilantro, then slow-cooked until tender. It is typically served with rice, avocado, and a side of fried plantains or yuca.
Ajiaco (Colombia)
A traditional Colombian soup, ajiaco is especially popular in Bogotá. It features chicken, three types of potatoes, corn, and a local herb called guasca. It is usually served with capers, avocado, and cream.
Pique a lo Macho (Bolivia)
A popular dish in Bolivia, Pique a lo Macho consists of beef, sausage, and sometimes chicken, stir-fried with onions, tomatoes, and hot peppers. It is often served over a bed of French fries and garnished with hard-boiled eggs and olives.
Pabellón Criollo (Venezuela)
National dish of Venezuela. Shredded beef with black beans and white rice with fried plantains on the side. The combination of these ingredients creates a harmonious balance flavors of Venezuelan.
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