The Peruvian cuisine is one of the most fascinating in the world. Over centuries, numerous cultures brought their ingredients, tastes and techniques into the country: Africans, Europeans and Asians. The culinary tradition in Peru is complex and represents pure diversity. It varies from region to region, depending on the geography and locally available ingredients.

In order to achieve this high culinary standard, all our dishes are manually prepared by traditional Peruvian methods using only the best ingredients and no additives.

At High Fidelity, we serve Sánguches, Lima’s classic street food. Sánguches are the delicious, Peruvian interpretation of a common sandwich. They are perfectly thought out and delight the most spoiled gourmets

Foto: Markus Milcke


Glossary of our Peruvian specialties:

Sánguche – a creole interpretation of a sandwich. In our case with fresh bread rolls from Schrade, an organic bakery, meat from free range pork, beef and poultry, and organic vegetables.
Cancha – also known as “Maiz tostada”, is freshly roasted corn with a little salt. It’s a common Peruvian bar snack.
Ají – a family of chili peppers with many varieties in colour, size and taste. Each of the ajís provides a very flavourful spiciness. The bright yellow sauce on most of our sánguches is made of carefully cooked, peeled and blended ají amarillo.
Salsa Criolla – finely chopped red onions, seasoned with lime juice and ají. This Peruvian method of preparing the onions retains all of their flavour while avoiding any unwanted after taste or digestive issues. A relish to truly fall in love with!
Yucas fritas con salsa a la huancaína – Yuca fries with a creamy cheese sauce, that is slightly spicy and was invented in Peru as a condiment to potaoes by – as the legend says – a woman from Huancayo.
Empanada limeña – baked pastry filled with a tasty combination of minced beef, raisins, egg and Peruvian seasoning. Also available with soy mince instead of beef.
Butifarra – Pan con jamón del país – one of the classics among sánguches. Ham from free-range pork, seasoned and cooked in Peruvian tradition, lettuce, salsa criolla and ají amarillo. A ham sandwich to forget all others!
Pan con pavo – juicy free-range turkey breast with savoury gravy, salsa criolla and ají amarillo.
Pan con chicharrón – marinated pork belly, fried crispy, sweet potato slices, salsa criolla, some ají limo, ají amarillo and Peruvian mint, “hierba buena”.
Pan con aceitunas – black marcida olives, some organic olive oil, salsa criolla and thin strips of ají amarillo.
Pan con queso y aceitunas negras – organic olive oil, oregano, feta cheese and black marcida olives.
Alfajores – homemade puff pastry with sweetened milk cream in between. Perfectly accompanied by a glas of Madeira wine.

More information on Peruvian streetfood


Yuca* – The oldest evidence of its existence in South America dates back to 9589 and 9029 BC. In Peru, evidence of its presence was found as early as 6800 BC. Research shows that the root was consumed from that time in northern Peru, as it was found in small quantities in the excavations of… Read More »

No Peruvianness without sanguchón

Peruvians are sangucheros, so sanguchero that we can’t imagine bread with “soledad”(loneliness). In the mornings, on the street corners of almost every neighbourhood, especially the most popular ones, there is always a sanguchón cart that keeps us away from hunger and malnutrition. When the economy is tight, the sánguche is sweet potato or fried egg,… Read More »

Salsa criolla

The “very Peruvian” Salsa criolla is a conjunction of intensities. Only someone very daring, adventurous and mestizo – like the Peruvian – could come up with such a mixture of ingredients that are not exactly delicate: onion, chilli, lemon and salt. However, behind such daring there is wisdom and sybaritism, not only a play of… Read More »

Pan con chicharrón

Pork, a glorious animal from which everything is made use of. Pork, historical animal that, although brought by the Spaniards, became a mestizo in our cuisine. Pork, the delicious animal from which chicharrón is made. Our multicultural spirit has contributed to its glory: the Spanish conquistadors brought it from Europe. The indigenous people raised it,… Read More »

Jamón del país

Pork, always pork. If a flood came and we had to save an animal, it would be the pig. We eat everything from it: its meat, its insides, its skin… even its feet. It is always delicious. One of its peaks is when it is turned into country ham. Gastronomic historians claim that it was… Read More »