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
due to a lack in kitchen personnel we have to adjust our menu until further notice.
We will continue to serve our most beloved Sánguche, the Pan con Chicharrón, every Thursday and Friday. Furthermore, we have selected an exquisite array of cold cuts, ham, French cheeses and other delicacies for you to chose from every night. The Brotique, with the best bread in town, provides us with fresh bread to make our menu complete.
We hope to welcome you soon at High Fidelity!
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.