Dining Kitchen Puerta del Sol

Served with our original tomato sauce on chicken cutlet

Served with chicken cutlet and our original demi-glace sauce

Our original dish of spare ribs braised with oregano, cumin, and red chili peppers.

Flavorful fried pork seasoned with herbs used in the Andes

Flavorful fried chicken seasoned with herbs used in the Andes

Our original dish simmered chicken thighs with oregano, cumin, red chili, and tomato sauce.

A stir-fry made with chuno (dried potatoes), a preserved food from the Andes region, and eggs.

A dish wrapped with avocado and onion in prosciutto

A pie from Bolivia filled with vegetables, chicken, and more

A dish made by simmering beef large intestine and small intestine with yellow chili pepper, turmeric, cumin, and other spices to make it spicy.

A dish made by simmering chicken thighs with herbs and red chili peppers used in the Andes, along with tomatoes.

A dish featuring chicken katsu served with salsa made from onions, tomatoes, and red chili peppers.

A flavorful dish of braised pork belly and large white corn from South America, simmered in yellow chili.

(Anticucho) Skewers of beef heart and potatoes, a popular dish that can be enjoyed in the city at night in Bolivia.

A dish of flavorful fried pork seasoned with herbs used in the Andes, served with salsa.

A dish of spare ribs braised tenderly with oregano, cumin, and red chili peppers.

A dish of rice seasoned with stewed chicken and cilantro sauce, served with fried chicken.

(Ahi de Gallina) A rich Peruvian dish made by simmering chicken breast in milk, cream, cheese, and yellow chili.

(Ahi de Panza) A deep-flavored Bolivian specialty dish made by simmering beef honeycomb with yellow chili peppers.

A pasta dish made with macaroni roasted with locoto (chili pepper), a specialty of the Andes region.

A soup made by simmering chuno (dried potatoes) from the Andes region with meat and vegetables

Soup simmered with raw peanuts, meat, and vegetables

A soup made by simmering quinoa, which has been abundantly nourished by nature in the Andes highlands, with meat and vegetables.

A soup simmered with Kinmugi, fresh cream, and milk

Soup simmered with onions and minced beef

A green salad topped with quinoa that has been grown in the natural blessings of the Andes highlands.

A salad made from cassava root (the ingredient for tapioca) native to South America

Andean salad made with avocado, which is said to be highly nutritious

Beets (red turnips) are said to be edible blood transfusions, a miraculous vegetable, and are the perfect superfood for cancer prevention and anti-aging.

A dish baked with soft steamed pumpkin and beef topped with cheese

A dish baked with tender steamed potatoes and beef topped with cheese

A dish where eggplant is coated with meat sauce and baked with a golden layer of cheese

A dish baked with cheese on German potatoes

A dish of sole fish fry served with salsa made of onions, tomatoes, and cucumbers.

A dish of fried horse mackerel served with salsa made of onions, tomatoes, and red chili peppers

Fried pork seasoned with oregano, cumin, and other spices that becomes addictive

Fried chicken seasoned with oregano, cumin, and other spices that becomes addictive

A dish served with chicken cutlet and our original demi-glace sauce

A dish served with chicken cutlet and our original tomato sauce

A dish slowly simmered with beef tongue in our original sauce.

A dish served with salsa made from finely chopped pork, beef, and spices in a sausage casing.

A traditional dish from the Andes region made by simmering beef tongue in a spicy sauce.