SALADS

Beetroot, Carrot, Onion, Rabanito, Tomato, Peas, Brócoli, Celery

RICE

White rice, green Rice with vegetables, yellow Rice with chicken, Rice jardinera wing. 

DESSERTS

Flan, Pudín de chocolate, Pudín de vainilla, Mazamorra morada, Arroz con leche.

TO THE PLATE

Meat, fish.

FRITURAS

Apanado de pollo, Apanado de carne, Apanado de pescado, Papas fritas, Camote frito.

CREAMS AND SOUPS

Vegetables, Rice, Chicken, maiz, sapallo, oats, spinach, Wheat moron,  tomate, onions, champiñones, quinua, asparagus, celery

BREAD

Integral bread, white Bread.

TO THE FURNACE

Yucca, Popes, Sweet potato, Chicken. 

SEASON

Rocoto y aji molido, Mostaza, Mayonesa, Ketchup, Sillau, Limon, Aceite de oliva, Vinagre, Sal y Pimienta

HOT DRINKS

Kill of leaves of coca, Manzanilla, Luisa grass, Anise, Coffee, You, White coffee.

STEWS

Jumped back, Dry of chicken, Chick-peas, almendrado Chicken, Locro of chest, Roasted wing pot, Mondonguito, Red pepper of hen, Dry of lamb, Estofado of internode, Matasquita, Peas with bacon, Lentils with meat, Roasted to the juice, atamalada Quinua, I marinate, Sweated of vermicelli, Pure of Popes, Frejolada, Puré of tarwi, Turned around of vegetable, Olluquito with charqui

VARIETIES

Salmigundi of chicken, unmarried of cheese, stuffed Caigua, Ceviche, Quinua chaufa, Soufflé of coliflor, Kapchi of habas, Rice chaufa, Pie of meat, surrounded Yuccas, Tortilla of quinua, Pie of Pope, Pie of tallarin, Pie of beet, green Tallarin, Chicharrones, stuffed Rocoto, stuffed Peppers, Soufflé of peppers, jumped Tallarin