Juanes are a typical dish from the Peruvian jungle regions. Traditionally prepared by cooking yuca (cassava), local fish species and wild bird eggs wrapped in bijao leaves, with the arrival of the Spaniards in Peru, European ingredients such as chicken and olives were included; later Chinese immigrants brought rice to Peru and the Juanes we know today filled with rice, chicken, olives and eggs were born.
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Tequeños are known in all Latin America. In Peru, they are very popular as starter, light lunch or small snack in the evening at a bar accompanying a Pisco or beer. You find them on every menu in restaurants and no party goes without them.
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Peruvian Tiradito, one of the most popular and characteristic Japanese-Peruvian fusion dishes, represents like no other the unique combination of different cultures, traditions and flavors that is so characteristic for today’s Peruvian cuisine.
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Tamales are a very traditional Latin American dish. In Peru Tamales come in many forms and sizes. Each region, even each town or family has its own version.
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In loving memory of "Jack" & "Lola"
