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Peru

Crema Volteada
Crema Volteada

Crema volteada is the Peruvian version of the Flan / Heaven’s Bacon. The recipe arrived from the Spanish conquest and then was modified as the years went by to today’s recipe.


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Peruvian Truffles
Peruvian Chocolate Truffles

Peruvian chocolate truffles are YUM. They have a super smooth texture and you don’t need to know how to temper chocolate (the process that makes chocolate go “snap”) to make them.


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Peruvian Rice with Chicken (Arroz con Pollo)
Peruvian Rice with Chicken (Arroz con Pollo)

This dish might sound simple, but its flavor is exceptional. This recipe is cooked in coriander (the chicken AND the rice), which gives it that intense green color.


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Crispy Pork Belly with Warm Bean, Fennel and Apple Salad
Crispy Pork Belly with Warm Bean, Fennel, and Apple Salad

This pork belly is crispy outside and tender and juicy inside. It is served with a hearthy cannellini bean salad with fennel and apple for a crunch and chili pepper flakes for a delicious kick.


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Anticuchos de Corazon (Beef Hearts)
Anticuchos de Corazon (Beef Hearts)

Chef Oka elevates Peruvian street food to new, luxurious heights! 


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Crab Causa
Crab Causa

A traditional Peruvian dish gets a colorful new twist with crab and fried kale.


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Peruvian Cebiche

Chef Diego Oka goes back to basics with this clean and classic Peruvian cebiche . 


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Lomo Saltado
Lomo Saltado

For those moments when nothing less than meat and potatoes will do, Chef Oka cooks up this hearty Peruvian staple.


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Ceviche a la Brasa Recipe
Ceviche a la Brasa

Not into raw fish? This ceviche is for you! Though in classic ceviche, the fish is "cooked" in a combination of acidic juices, in this recipe, the fish is lightly grilled with choclo (Peruvian corn). It gives those tangy ceviche flavors a smoky undertone. 


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