At the table.

Sea bass cured in fresh lime with red onion, ají, cilantro, and traditional leche de tigre.

Mussels topped Callao-style with red onion, tomato, corn, lime, cilantro, and ají.

Scallops baked in the shell with butter, Parmesan, and a touch of citrus.

Lightly battered and fried fish served with lemon and house aioli.

Marinated beef-heart brochettes grilled over open flame with ají panca and traditional accompaniments.

Crisp pork belly with salsa criolla and bright citrus.

Grilled provolone finished with oregano, olive oil, and fire-roasted peppers.

Crisp pastry-wrapped cheese served golden with a house dipping sauce.

Chilled tomato, cucumber, and pepper soup finished with extra-virgin olive oil and sherry vinegar.

Roasted tomato and chile broth with crisp tortilla, avocado, crema, cheese, and fresh herbs.

Traditional shrimp chowder with potato, corn, egg, and a rich, gently spiced broth.

Robust Peruvian seafood soup with fish and shellfish in a deeply seasoned tomato-and-ají broth.

Andalusian salad of tomato, peppers, cucumber, and onion dressed with olive oil and sherry vinegar.

Crisp romaine, Parmesan, house-made Caesar dressing, and toasted croutons, prepared in the tradition of its Tijuana origins.

Crisp fried fish and shellfish served with salsa criolla, lime, and traditional accompaniments.

Shrimp folded through seasoned rice with peppers, herbs, and a rich shellfish preparation.

Pan-seared fish finished with traditional tangy ají and onion escabeche.

Pasta tossed with shrimp, calamari, mussels, and market seafood in a savory tomato and ají sauce.

Thinly sliced fresh fish dressed with citrus, ají, and traditional Peruvian accompaniments.

Crisp sea bass with fresh citrus and herbs, keeping the fish at the center of the plate.

Saffron rice prepared with shrimp, mussels, calamari, and seasonal shellfish.

Grilled trout finished over live fire with lemon, herbs, and olive oil.

Lean, tender alpaca steak grilled over live fire and simply seasoned to highlight its distinctive character.

A distinctive Brazilian skirt-and-flank cut with pronounced beef flavor, grilled over high heat and sliced across the grain.

Rump-cap steak with its signature fat cap, fire-grilled to develop a deeply caramelized exterior.

Argentine New York strip, generously cut and grilled over open flame.

Exceptionally tender beef tenderloin steak with a delicate texture and restrained seasoning.

A robust Brazilian strip-and-sirloin cut balancing tenderness, marbling, and pronounced beef flavor.

Premium center-cut beef tenderloin selected for exceptional tenderness and grilled to order.

Tri-tip and rump-tail cut with rich beef flavor, fire-grilled and sliced across the grain.

Steamed white rice.

Sweet plantains caramelized until golden.

Baked potato with butter, cheese, crema, and crisp pork.

Crisp hand-cut potatoes finished with sea salt.

Peruvian potatoes roasted with herbs, garlic, and olive oil.

Red onion, lime, ají, cilantro, and herbs.