AJI PERU Menu

Chicken, rice. Peruvian arroz chaufa is a delicious and popular fried rice dish that reflects the influence of chinese culinary traditions on peruvian cuisine. The name “chaufa” is derived from the chinese word “chǎofàn,” which means fried rice. 1. Cooked Rice: Typically, pre-cooked and chilled rice is used to ensure that the grains are separate and not sticky when stir-fried. 2. Protein: Arroz Chaufa often includes protein sources such as diced chicken, pork, beef, shrimp, or a combination of these. The protein is usually seasoned and cooked before being incorporated into the dish. 3. Vegetables: Various vegetables, such as bell peppers, onions, carrots, peas, and sometimes corn, are diced and stir-fried along with the protein and rice, adding color, texture, and flavor. 4. Eggs: Beaten eggs are often scrambled into the rice mixture, creating ribbons of cooked egg throughout the dish. 5. Soy Sauce: A key flavor component, soy sauce is added to season the rice and provide a savory umami taste. Some variations may also include other sauces like oyster sauce. 6. Garlic and Ginger: These aromatic ingredients contribute depth and flavor to the dish. They are often minced and sautéed with the protein and vegetables. 7. Green Onions: Finely chopped green onions are commonly used as a garnish, adding a fresh and oniony flavor. 8. Sesame Oil: A small amount of sesame oil is sometimes drizzled over the finished dish to impart a rich and nutty flavor.

Beef, fries, rice. Peruvian bistec a lo pobre is a hearty dish that translates to “poor man’s steak.” it typically consists of a generous portion of pan-fried or grilled beef steak served on a plate with white rice, French fries, fried plantains, and a fried egg on top. Sautéed or grilled onions often accompany the dish, adding savory flavor. Ingredients: 1. Steak: A generous portion of beef steak, usually pan-fried or grilled to the desired level of doneness. 2. Rice: A serving of white rice, often cooked to a fluffy texture, serves as the base for the dish. French Fries (Papas Fritas): Crispy French fries are a key element of Bistec a lo Pobre, providing a delicious contrast in texture. 3. Fried Plantains (Plátanos Fritos): Sweet and ripe plantains are sliced and fried until golden brown, adding a sweet component to the savory dish. 4. Fried Egg (Huevo Frito): A sunny-side-up or over-easy fried egg is placed on top of the steak, adding richness to the ensemble. 5. Onions: Sauteed or grilled onions contribute a savory and aromatic element to the dish. 6. Optional Accompaniments: Some variations may include additional elements like sautéed bell peppers, tomatoes, or a drizzle of gravy or sauce for extra flavor.

Entrée, fish. Peruvian ceviche is a popular and iconic dish that features fresh raw fish or seafood cured in lime or lemon juice, known as “tiger’s milk” (leche de tigre). The dish is typically seasoned with salt, chili peppers, red onions, and cilantro. The acidity from the citrus juice “cooks” the fish, giving it a firm texture. Peruvian ceviche may include a variety of seafood such as fish, shrimp, or octopus. It is often served with sweet potato, corn, and sometimes plantains. The result is a refreshing, flavorful dish with a perfect balance of acidity and spice, highlighting the freshness of the ingredients. Ceviche is a beloved part of peruvian cuisine and showcases the country’s rich culinary diversity. Ingredients: 1. Fresh Fish or Seafood: Common choices include white fish (such as sea bass or sole), shrimp, squid, or a combination of seafood. The seafood is typically fresh and of high quality. 2. Lime or Lemon Juice (Leche de Tigre): The key element in ceviche is the citrus juice, which “cooks” the raw seafood by denaturing the proteins. Lime or lemon juice is used to create the acidic marinade known as “leche de tigre” or tiger’s milk. 3. Salt: Season the ceviche and enhance the flavors. 4. Chili Peppers: Aji Amarillo, a yellow chili pepper, is often used in Peruvian ceviche to provide a mild heat and vibrant color. Other chili peppers, such as rocoto, may also be used for a spicier kick. 5. Red Onions: Thinly sliced red onions are a common component, adding a crisp texture and sharp flavor to the ceviche. 6. Cilantro: Chopped cilantro contributes a fresh and aromatic element to the dish. 7. Garlic: Minced garlic enhances the overall flavor profile of the ceviche. 8. Sweet Potato: Slices of boiled sweet potato are a traditional accompaniment, providing a sweet contrast to the acidity of the ceviche. 9. Corn: Peruvian corn, often large-kernel and white or yellow, is another common accompaniment. It adds a starchy element to balance the flavors.

Rice, shrimp. It typically includes a variety of seafood such as shrimp, fish, and calamari, stir-fried with cooked rice, vegetables like bell peppers and peas, and aromatic ingredients like garlic and ginger. Ingredients: 1. Seafood: Chaufa de Mariscos features a variety of seafood, which may include shrimp, fish, calamari, and/or other shellfish. The seafood is typically seasoned and cooked before being incorporated into the fried rice. 2. Cooked Rice: Pre-cooked and chilled rice is used, ensuring that the grains are separate and not sticky when stir-fried. 3. Aromatics: Common aromatic ingredients such as garlic, ginger, and green onions are often used to infuse the dish with flavor. 4. Vegetables: Various vegetables like bell peppers, onions, peas, and carrots are diced and stir-fried along with the seafood and rice, adding color, texture, and nutritional value. 5. Soy Sauce: A key flavor component, soy sauce is added to season the rice and provide a savory umami taste. Oyster sauce may also be used for additional depth of flavor. 6. Eggs: Beaten eggs are often scrambled into the rice mixture, creating ribbons of cooked egg throughout the dish. 7. Sesame Oil: A small amount of sesame oil is sometimes drizzled over the finished dish to impart a rich and nutty flavor.

Drink. Chicha morada is a traditional peruvian beverage made from purple corn. It is a non-alcoholic drink that is both refreshing and unique in flavor. 1. Purple Corn: The key ingredient is purple corn, which is boiled with water and various spices such as cinnamon, cloves, and sometimes pineapple peels. 2. Sweeteners: Sugar or other sweeteners are added to the boiling mixture to achieve the desired level of sweetness. 3. Fruits: Some recipes include fruits like diced pineapple or apple to enhance the flavor and add natural sweetness. 4. Lime or Lemon Juice: Fresh lime or lemon juice is often added to provide a hint of acidity and freshness. 5. Straining: After boiling and allowing the mixture to cool, the liquid is strained to remove the solid ingredients, leaving a vibrant and flavorful purple liquid.

Beef, fries, rice. Peruvian lomo saltado is a savory stir-fry dish that fuses chinese and Peruvian culinary influences. It typically features thinly sliced beef, red onions, tomatoes, and yellow chili peppers stir-fried together with soy sauce and vinegar. The dish is known for its bold flavors and unique combination of ingredients, often including french fries and cilantro. Lomo saltado reflects Peru rich cultural diversity and is commonly served with white rice. Ingredients: 1. Beef tenderloin or sirloin, thinly sliced. 2. Red onions, sliced. 3. Tomatoes, sliced. 4. Ellow chili peppers (aji amarillo), sliced (or you can use bell peppers for a milder flavor). 5. Garlic, minced. 6. Soy sauce. 7. Vinegar. 8. Cilantro, chopped. 9. French fries. 10. Salt and pepper to taste. 11. Vegetable oil for cooking.

Drink. Peruvian maracuyá drink, also known as passion fruit drink, is a refreshing and tropical beverage made from the juice of the maracuyá or passion fruit. Peruvian maracuyá refers to the passion fruit native to Peru, known for its unique flavor and aromatic qualities. The fruit has a tough outer rind that is typically purple or yellow when ripe. The inner flesh is juicy, fragrant, and filled with edible seeds. The flavor of Peruvian maracuyá is a delightful combination of sweet and tart notes, making it a popular ingredient in beverages, desserts, and sauces. It is often enjoyed fresh or used to create refreshing drinks like maracuyá juice or incorporated into various culinary dishes for its distinctive tropical taste.

Entrée. Papa a la huancaina is a classic peruvian dish that features sliced boiled potatoes smothered in a creamy, spicy cheese sauce known as “huancaina sauce.”. 1. Boiled Potatoes: Potatoes, a staple in Peruvian cuisine, are boiled until tender and then sliced before being coated with a flavorful sauce. 2. Huancaina Sauce: The star of the dish, Huancaina sauce, is a creamy and spicy cheese sauce. Its main ingredients include: Aji Amarillo: Yellow chili peppers that contribute a vibrant color and mild heat to the sauce. Queso Fresco: Fresh cheese that adds a creamy texture and savory flavor. Milk or Evaporated Milk: To achieve the desired creamy consistency. Vegetable Oil: Used for richness and texture. Garlic: Adding aromatic flavor to the sauce. Salt and Pepper: Season the sauce. 3. Garnishes: Sometimes, the dish is garnished with hard-boiled eggs, black olives, and lettuce to enhance its visual appeal and provide additional flavors.

Entrée, fries. Salchipapa is a popular fast food dish originating from Peru. It typically consists of sliced or diced sausages (salchicha in Spanish) and fried potatoes (papas in Spanish), often served with condiments such as ketchup, mayonnaise, mustard, and sometimes hot sauce. It’s a simple yet flavorful dish commonly found in street food stalls or casual eateries. Ingredients: 1. Sausages (Salchichas): These are usually sliced or diced sausages, often made from beef or a mixture of meats. 2. Potatoes (Papas): The potatoes are typically cut into small cubes or strips and fried until golden and crispy. 3. Cooking oil: Used for frying the potatoes until they are crispy. 4. Salt and pepper: These seasonings are often sprinkled over the fried potatoes for added flavor. 5. Optional condiments: Common condiments include ketchup, mayonnaise, mustard, and sometimes hot sauce, which are served alongside the dish for dipping or drizzling.

Beef entrée. Tallarines Verdes is a classic Peruvian pasta dish featuring spaghetti or linguine tossed in a creamy green sauce made with basil or spinach, garlic, cheese, nuts, and olive oil. It’s flavorful, vibrant, and often served with additional cheese on top. Tallarines verdes is a popular Peruvian pasta dish characterized by its vibrant green color and rich flavor. The dish consists of pasta noodles typically tossed in a creamy pesto-like sauce made from blended herbs, cheese, nuts, and sometimes milk or cream. The sauce gets its green color from a generous amount of fresh spinach or basil, giving it a distinctive and appetizing appearance. The exact ingredients can vary depending on the recipe and personal preferences, but common components of tallarines verdes may include: 1. Pasta Noodles: Usually spaghetti or linguine, although other pasta shapes can also be used. 2. Green Sauce: The sauce is the highlight of the dish and typically includes the following ingredients: Fresh spinach or basil: These are the primary herbs that lend the sauce its green color and distinct flavor. Basil is more traditional, but spinach can also be used. Garlic: Adds flavor and aroma to the sauce. Cheese: Traditional recipes call for a salty cheese like queso fresco or Parmesan to add richness and depth of flavor. Nuts: Often toasted pine nuts or walnuts are used to provide texture and nuttiness to the sauce. Olive oil: Used as a base for blending the ingredients into a smooth sauce. Milk or cream: Sometimes added to achieve a creamier consistency, although this can vary depending on the recipe. 3. Additional Ingredients: Some variations of tallarines verdes may include other ingredients such as: Onions: Sautéed onions can add sweetness and depth to the sauce. Aji amarillo (yellow chili pepper): Adds a subtle spicy kick and additional flavor depth, common in Peruvian cuisine. Evaporated milk: Used to enhance creaminess in the sauce. Salt and pepper: Seasonings to taste.

Chicken, French fries and salad

Crispy breaded chicken cutlet served with golden fries, fresh lettuce, cherry tomatoes, and a creamy dressing.

Grilled chicken breast seasoned with herbs, accompanied by crispy fries and a fresh salad with lettuce, tomatoes, and creamy dressing.

Chancho, Pollo, papas doradas, ensalada .

Pollo a la brasa, papas fritas, ensalada, Chaufa de arroz