MOST POPULAR!!!!!! PUPUSAS

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served.

Chicken breasts marinated in a mixture of orange juice, lemon, garlic, cumin, and oregano.

A mixture of native flavors from the northern part of Honduras. 

Chicken breasts are simmered in a creamy herb sauce seasoned with garlic cloves, thyme and bay leaves.

Chicken breasts are simmered in a creamy herb sauce seasoned with garlic cloves, thyme and bay leaves.

Fine marinated whole fish, deep fried served with rice and salad. 

A combination of shrimp and beef marinated to perfection cook on the flat top served with tortillas 

Shrimp marinated and cook over a bed of white sauce, with vegetables serve with tortillas.

The fried fish fillet has a delicious crispy golden topping.

The fried fish fillet has a delicious crispy golden topping.

Shrimp marinated and cook over a bed of white sauce, with vegetables serve with tortillas.

The fried fish fillet has a delicious crispy golden topping.

The fried fish fillet has a delicious crispy golden topping.

Chicken White is considered a typical dish of Peruvian cuisine and one of the most consumed. 

Dark meat chicken grilled on charcoal, on firewood.
 

A combination of 1/2 chicken, salt, pepper, minced garlic and processed ají panca.

Pollo a la brasa is a Peruvian cultural icon. Enjoy it with 2 sides

Pollo a la brasa is the name given in Peru to chicken grilled on charcoal, on firewood in a rotary system. It is considered a typical dish of Peruvian cuisine and one of the most consumed.

Crema volteada, which literally means “upside down cream”, Peruvian caramel custard delight. Despite the delicate, creamy, almost luxurious taste.

El chef latino tres leches its a explosion onf flavor combined with fruit flavors and caramel.
 

El chef latino pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with Peruvian caramel which give the pionono a sweet and pleasant texture, and crowned with powder sugar.

Yuca con chicharrón is a typical dish from Honduras and El Salvador (similar to the vigorón from Nicaragua) that for its preparation is cooked with a little salt until soft. The chirmol is prepared by dicing and mixing the tomatoes, onion, green chili and hot chili, salt, pepper and vinegar or lemon.

Baleada is one of the most traditional and representative typical dishes of Honduran gastronomy, originated in the north of Honduras in the mid-20th century. The exact demographic origin and its name are unknown.

It consists of a wheat flour tortilla approximately one hand in diameter, folded in half and filled with fried beans and other accompaniments.

 Enchiladas occupy one of the main places within the category of snacks in Mexican cuisine and are derived from the tortilla, whose origin dates back to the pre-Columbian civilizations of Mesoamerica.

Fries the sausages cut into slices, also served with ketchup, mayonnaise, mustard and chili.

Fries the sausages cut into slices, also served with ketchup, mayonnaise, mustard and chili.

Fries the sausages cut into slices, also served with ketchup, mayonnaise, mustard and chili.

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside 

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside 

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside 

Broth made with beef and various vegetables, chickpeas or rice.

One of the most traditional and consumed dishes in Peru, nicknamed the "Levanta Muertos".

Dish based on shrimp, potato, fresh cheese and chili pepper, considered one of the emblems of Arequipa, Peru's second city in population.