Café Cusco Menu

Fried Yucca root tossed in garlic citrus mojo sauce

White Corn chips, lettuce, black beans, sriracha, pico de gallo, and kalamata olives.

Large Andean tamale with white corn and peanut masa, steamed in a banana leaf and topped with sauteed veggies and pico de gallo.

Greens, tomato, cucumber, pickled red onion and sweet onion vinaigrette.

Fried Avocado, aji verde, mango, greens, pickled red onion, cucumber and sweet onion vinaigrette.

Quinoa tossed with aji verde, pico de gallo, corn, and black beans over mixed greens with kalamata olives, avocado and cucumber.

Mushrooms, peas, carrots, red onions, red peppers, tamari, rice, sesame oil and cilantro

Mushrooms, peas, carrot, roasted garlic and cilantro (aji verde), rice, fresh cilantro, and kalamata olives.

Noodles tossed with red pepper, mushrooms, tomato, garlic, white wine, spinach, olives, capers, onions, and spicy rocoto pepper sauce.

Sweet potato glass noodles sauteed in garlic, sesame, white wine, aji amarillo, tamari, peas, carrots, mushrooms, onion, red peppers, spinach, and fresh cilantro.

Mushrooms sauteed with red bell pepper, red onions, tomatoes, fries, white wine, aji amarillo, tamari, oregano, and cilantro with a side of rice.

Ancient Incan recipe with toasted peanuts, garlic, gold potato, mushrooms, peppers, agave, beet and panca pepper sauce served on bed of spinach.

Mushrooms, tomatoes, red onions, red bell peppers and olives sauteed in zesty red wine vinegar, olive oil, and panca pepper sauce with cilantro and side rice.

Black beans, red bell pepper, tomato, onion and cilantro in sizzling saltado seasoning, with white corn tortillas, rice, pico de gallo, and greens.