Hours: Mon - Thu 11am to 9pm

               Fri - Sat 11am to 10pm

                      Sun 11am to 8pm

2 Locations to serve you in Lee County:

4444 Cleveland Ave. Fort Myers  (239) 278-3303

603 Del Prado Blvd, Cape Coral (239) 800-2276

       Many cultures have influenced the way Peruvians eat today, and it has created a thriving gastronomy that is anything but monotonous. The history of Peru is long, full of glorious and painful moments. But all of it comes together and makes sense when one sits in front of a plate of fresh, exquisite food that is full of traditions, stories and passion.

       The Spanish arrived in Peru in 1532, they settled in this area and quickly became rich, thanks to the gold and silver they took and sold back in Europe. Their luxurious lives allowed them to import all the food they wanted, having constant supplies of rice, wheat, sugar cane, bananas, grapes, cilantro, olive oil, beans, garlic, onion, cows, goats, lambs, pigs, and hens. The Spanish saw to it that local farmers started growing these products to have them on hand at any time.

       In Incan culture, eating eggs or milk was completely taboo, except when someone became ill, the Shaman occasionally prescribed these foods as medicine. One of the first signs of the culinary fusion of Spanish and Incan cuisine was the use eggs, cheese, and milk in many previously vegan Andean stews and soups.

       Influences in the local cuisine in Peru was rapidly changing due to the introduction of new products and cultures. The Spanish traveled to the "New World" with Arab wives and servants, adding an Arab factor, who were extraordinary cooks. Like many countries, Peru was not immune to African slavery. Africans taught Peruvians how to make ends meet by using humble ingredients to create tasty dishes (anticuchos and tacu tacu). Chinese immigrants arrived to work the land and soon started opening grocery stores and sold freshly made food. Peru's most famous stir-fry, Lomo Saltado, is a clear fusion of Peruvian and Chinese ingredients, cooked in a Wok using Chinese techniques, as well as the custom of eating rice to accompany every meal. Countries all over South America were trying to attract European immigrants to populate their cities, and soon the Italians arrived  to find new homes and start new lives, welcomed with open arms by the locals they soon began to share and promote their wonderful culinary heritage with Peruvians (Pasta dishes like Tallarines Verde and Paneton desert). And finally the Japanese culture arrived and the skill they had with fish and seafood enhanced the way ceviche is made today, adding lots of sauces and using local ingredients.