La Casa
Named after a street.
Built around a dish.
Calle Capón is a few blocks in the middle of Lima: the heart of the Barrio Chino, where Chinese cooks who arrived in Peru in the 1800s opened the restaurants Peruvians came to call chifas. What came out of those kitchens wasn't Chinese food and wasn't the criollo food around it. It was both at once: soy sauce and ají amarillo, the wok and the huatia, fried rice that tastes like Lima. Chifa.
The most famous thing that tradition ever produced is lomo saltado: beef seared over violent heat, tomatoes and red onion just barely softened, soy and vinegar hitting the hot pan, fries folded in at the end because Peru simply decided fries belong in a stir-fry. Peru was right.
Casa Capón exists to put that fire in a bottle. Our first product is a lomo saltado sauce. The recipe is done, the first small batches are coming. "Casa" because this isn't restaurant food to us; it's the version made at home, for people we love, on a Tuesday.
We publish every week: chifa history, tested recipes, and honest explainers on the Peruvian pantry. Start with el blog, or write to hola@casacapon.com and we'll let you know when the first batch opens for presale.
What we stand on
- Authentically Peruvian, never dumbed down. We explain generously, but we don't simplify the food to make it "approachable." It already is — it's home cooking.
- The culture is the point, not the garnish. Every claim we make about chifa and criollo history is sourced. No invented folklore.
- Real recipes only. If we publish it, we cooked it, and we'll tell you the why behind every step.