El Mechon Bussin Doggos 2516 East Lake Mead Parkway

Leche de tigre, or "tiger's milk," is the bright, citrus-based, and spicy marinade used to cure fish in Peruvian ceviche. It is a milky-white liquid made from fresh lime juice, sliced onions, chiles (like ají limo), salt, and fish stock or fish trimmings, which produce a white-ish precipitation when combined.

Arroz con mariscos is a vibrant, creamy Peruvian dish often described as the local answer to Spanish paella, though it is usually saucier and intensely aromatic. It combines rice with assorted fresh seafood.

Peruvian Ceviche de Pescado con Chicharrón is a popular coastal dish combining fresh, citrus-cured raw fish with crispy fried fish (or squid). It features a contrasting texture of tangy, spicy ceviche and crunchy fried, seasoned seafood, typically accompanied by sweet potato, choclo (large-kernel corn), and onion

Ceviche de pota con chicharrón is a popular Peruvian "carretillero" (street food) dish featuring marinated giant squid (pota) ceviche served alongside crispy fried squid rings (chicharrón). It offers a contrast of textures—tender, citrusy raw squid and crunchy fried squid—paired with sweet potato, corn, and tangy leche de tigre. Cecilia Tupac C

Chilcano de pescado is a traditional, restorative Peruvian fish broth, renowned as a "hangover cure" or levanta muertos (dead-lifter). It is a clear, highly nutritious soup made by boiling fish heads and bones (espina) with celery, garlic, onions, ginger (kion), and cilantro, resulting in a light yet concentrated broth.

Causa acevichada is a modern Peruvian fusion dish featuring cold, seasoned mashed yellow potatoes (causa) layered with avocado and topped with zesty, fresh ceviche. It combines creamy, spicy, and tangy flavors—typically using ají amarillo chili and lime—to create a refreshing,, vibrant meal that blends traditional potato casserole with fresh seafood.

Chicharrón de Pota is a popular Peruvian dish featuring Humboldt squid (pota) marinated in garlic, ginger, soy sauce, and mustard, then coated in flour or cornstarch and fried until crispy. It is a crunchy, savory appetizer served with fried yuca, salsa criolla (onions/lime), and tartar sauce

Pescado Frito con Yuca is a cornerstone of Peruvian coastal cuisine, offering a crispy, flavorful, and comforting experience that showcases fresh seafood and native ingredients. It consists of white fish—often marinated in lime and spices—fried until golden and accompanied by thick-cut, crispy cassava (yuca) fries, typically topped with a zesty, marinated onion salad known as salsa criolla.

Chaufa de Mariscos is a popular Peruvian-Chinese (Chifa) fusion dish featuring stir-fried rice with seafood—typically shrimp, calamari, and octopus—wok-fried with soy sauce, sesame oil, ginger, garlic, green onions, and egg. It blends traditional Chinese frying techniques with fresh Peruvian ingredients, often including ají amarillo paste for a slight kick.

Lomo Saltado is a quintessential Peruvian stir-fry representing Chifa (Chinese-Peruvian) cuisine, featuring marinated beef strips wok-seared with red onions, tomatoes, aji amarillo peppers, soy sauce, and vinegar. This savory dish is characterized by its smoky flavor and unique combination of Peruvian ingredients with Asian technique, traditionally served with both rice and fries

Arroz Chaufa de Pollo is a popular Peruvian-Chinese fusion dish (Chifa) consisting of fried rice stir-fried over high heat (wok) with chicken, soy sauce, eggs, green onions, ginger, and garlic.

Tallarín Saltado is a popular Peruvian-Chinese (Chifa) fusion dish featuring stir-fried noodles, tender meat (beef, chicken, or pork), and vegetables cooked over high heat.

Chaufilomo is a popular Peruvian chifa (Chinese-Peruvian fusion) dish combining lomo saltado (stir-fried beef) with arroz chaufa (fried rice). It features tender beef marinated in spices and sautéed with onions, tomatoes, cilantro, and soy sauce, often served with fries and rice, sometimes topped with a fried egg.

In Peruvian cuisine, "Aeropuerto" refers to a popular and hearty Chifa (Peruvian-Chinese fusion) dish, while "Chicharrón" refers to a traditional fried pork dish, often served in a sandwich.

Peruvian Pollo Broaster is a popular street-food dish consisting of chicken marinated in soy sauce, vinegar, garlic, and spices (cumin, oregano), then coated in a flour-and-potato-starch mixture and deep-fried until very crunchy

Mostrito Broaster is a popular Peruvian street food combo, often labeled as chifa fusion (Chinese-Peruvian), combining crispy broasted fried chicken, savory arroz chaufa (Peruvian-style fried rice), and golden french fries