Recetas
Peruvian ceviche recipe: cold fish, gentle lime, ten minutes
A Peruvian ceviche recipe the Lima way: salt the fish first, squeeze the lime gently, and eat it in minutes, not hours. Leche de tigre included.
Una casa de chifa y criollo
Lomo saltado is a love story.
We're bottling it.
Casa Capón is a Peruvian sauce brand named for Calle Capón, the street in Lima where Cantonese woks met criollo fire and gave the world chifa. The sauce is coming. The stories and recipes are already here.
Primero, lo primero
La salsa is coming.
Our first product is a lomo saltado sauce: the smoky, soy-and-ají heart of Peru's favorite dish, made so a Tuesday-night saltado takes one pan and zero shortcuts on flavor. The recipe is done. The first small batches are on their way.
Sign up and we'll email you when the first batch opens for presale — plus the recipes and stories we publish along the way.
Fresh from la casa
La Despensa
Rocoto Pepper: The Apple-Shaped Chile That Ambushes You
A rocoto pepper looks like an apple, smells like a bell pepper, and is the hottest ají Peru grows. What it tastes like, what it's for, and where to buy one.
Cultura
Peruvian Food History: Five Layers, One Plate
Peruvian food history in five layers: Andean, Spanish, West African, Chinese and Japanese, each one leaving a dish you can still point at on a menu.
Recetas
Pollo a la Brasa Recipe: The Marinade Starts With Soy Sauce
The pollo a la brasa recipe Lima actually uses: a sillao and ají panca marinade, an overnight rest, and the honest oven method for Peru's rotisserie chicken.