Menu preview · Final pricing at open
The menu.
Charcoal-fired chicken, Peruvian sides, and four sauces worth arguing about. Menu and pricing finalize closer to opening — follow along below.
Charcoal chicken
Marinated overnight. Fired slow over hardwood.
Quarter chicken
—Leg and thigh or breast and wing. With one side + sauce.
Half chicken
—Half a whole bird. With two sides + sauce.
Whole chicken
—The whole show. With three sides + two sauces.
Family meal
—Two whole chickens, four large sides, sauces, drinks. Feeds 6–8.
Sides
Made fresh, every day.
Papas fritas
Crisp-salted fries, seasoned in-house.
Yuca frita
Golden cassava, creamy inside.
Rice + beans
Peruvian-style, slow-cooked.
Platanos maduros
Sweet plantains, caramelized.
House salad
Butter lettuce, lime, red onion, cotija.
Fried choclo
Giant Peruvian corn, lightly toasted.
Sauces
Included with every meal.
Aji verde
The signature. Cilantro, jalapeño, garlic, and a secret or two. Hand-blended.
Aji amarillo
Bright yellow chile. Warm, not blistering.
Rocoto
Red-hot. For when the green isn't enough.
Huacatay cream
Peruvian black mint, cooled with crema.
Drinks
Inca Kola
Bubblegum-gold, imported.
Chicha morada
Purple corn, pineapple, lime, spices.
Maracuya limeade
Passion fruit + lime.
Ordering opens at launch.
Soft open is a few months out. Get on the list — you’ll be the first to know.
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