Everything, in the middle of the table.

Crisp cheese sticks fried to order, with a green ají that sneaks up on you.

Cold whipped yellow potato and lots of lime, crab on one, charred corn on the other.

Warm corn arepa packed with slow beef, black beans, and sweet fried plantain.

Big Andean corn off the grill, salty fresh cheese, and a streak of huancaína.

Twice cooked cassava, crunchy outside and soft in the middle, with a smoked rocoto mayo.

Smashed green plantain, fried hard and salted hot, gone before the table even notices.

Whatever came in fresh, cured in leche de tigre with red onion, choclo, and sweet potato.

Thin slices of white fish under a rocoto leche de tigre with a little orange.

Lightly cured octopus with olive, charred lime, and a green oil that tastes like the coast.

A cold shot of the cure on its own, sharp and a touch spicy, made to wake you up.

Beef heart skewers in ají panca, grilled hard, with potato and that green sauce again.

Half a chicken in our marinade, slow over coals, with fries and three sauces to fight over.

Sweet corn pancake folded over pulled pork and soft white cheese.

Grilled octopus, smoky and tender, on a warm potato and olive salad.

The Venezuelan plate done properly: shredded beef, black beans, rice, and plantain.

A whole head of cauliflower over coals, ají amarillo butter, and toasted peanuts.

Soft caramel cream under torched meringue, as sweet as your abuela warned you.

Venezuelan flan with a dark caramel and just enough salt to keep it honest.

Warm chocolate from Peruvian cacao, cold cream, and a crunch of toasted nibs.

A rotating pour from small growers, ask us what is open and we will point you right.

The classic, properly frothy, with a generous amount of lime.

Passion fruit, pisco, and soda, long and cold for a warm Lima night.

House purple corn with citrus and spice, no alcohol and all flavour.