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Latin HeartLiverpool

Peruvian food

Cooked by a Peruvian.
Tastes like it.

Peru has one of the great cuisines of the world — Andean, Spanish, African, Chinese and Japanese all on one plate. Martin cooks it the way it's cooked at home.

Meet the chef

The same hands
that pick the music

Most people meet Martin on a dance floor. Fewer know he trained as a chef — and that the Latin nights, the festivals and the food all come from the same place: a Peruvian kitchen, and a habit of feeding everyone who turns up.

Every dish here is one he cooks himself: ceviche cured to order, ají amarillo blended fresh, rice that takes as long as it takes. No shortcuts, no "fusion" excuses.

Talk about catering

Martin in chef whites presenting a platter of lomo saltado in his kitchen

The menu

What lands on the table

A taste of what Martin cooks. Menus are put together around your event — these are the dishes people ask for again and again.

Peruvian ceviche — fish cured in lime with red onion, chilli, choclo corn and sweet potato — CevicheFresh fish cured in lime with red onion and chilli, served with choclo corn and sweet potato. Peru's national dish.

Ají de gallina — shredded chicken in creamy yellow ají amarillo sauce with rice, olive and boiled egg — Ají de gallinaShredded chicken in a creamy, gently spiced ají amarillo sauce, with rice, olive and egg. Lima comfort food.

Causa limeña — chilled layers of whipped yellow potato with chicken, avocado and egg — Causa limeñaChilled layers of whipped yellow potato with chicken and avocado. Peru's most elegant cold dish.

Arroz con pollo — chicken with rice cooked green with coriander, peppers and peas — Arroz con polloChicken with rice cooked green with coriander, peppers and peas. Sunday lunch, Peruvian style.

Arroz con mariscos — scarlet seafood rice with prawns, scallops and squid, with avocado and lime — Arroz con mariscosScarlet rice with prawns, scallops and squid, finished with avocado, tomato and lime.

Chaufa de mariscos — Peruvian-Chinese seafood fried rice with prawns, squid and spring onion — Chaufa de mariscosPeru meets China — seafood fried rice with prawns, squid, egg and spring onion.

Jalea mixta — crisp fried mixed seafood topped with salsa criolla of red onion, lime and chilli — Jalea mixtaA platter of crisp fried seafood under salsa criolla — red onion, lime and chilli, with fried plantain.

Chicharrón de calamar — golden fried squid rings with choclo corn and sweet potato — Chicharrón de calamarGolden fried squid with choclo corn and a wedge of sweet potato. Everyone's favourite starter.

Seco de carne — slow-cooked beef in coriander sauce with beans, rice and salsa criolla — Seco de carneSlow-cooked beef in a deep coriander sauce with beans and rice. Herby, rich and properly filling.

Estofado de pollo — chicken braised with tomato, potato, carrot and peas, served with rice — Estofado de polloChicken braised with tomato, potato, carrot and peas. The stew every Peruvian grandmother makes.

Lomo saltado — beef stir-fried with red onion and tomato, served over chips — Lomo saltadoBeef stir-fried hard and fast with red onion and tomato, tipped over chips. The dish that converts everyone.

Ask about the rest

…and moreAnticuchos, papa a la huancaína, picarones — tell us what you're after and Martin will build a menu.

Where to eat it

Find the food at our events

Martin serving Peruvian food from his stall at a Latin food and music event in Liverpool, flags of Latin America strung overhead and a busy terrace behind

Latin Food & Music Fests

Free family days with Latinos North West — street food from Peru, Colombia, Venezuela, Ecuador, El Salvador and Mexico, with the music to match.

See event dates

Salsa nights

At selected parties the kitchen opens too — dance until you're hungry, then eat something that came straight from Lima.

What's on

Cultural events

Community days, school celebrations and Latin American festivals across the North West — food that comes with its story attached.

Get in touch

“Music, dancing and food from the same heart.”

— The Latin Heart way

Hungry yet?

Bring Peru
to your table

Tell us the date, the numbers and the appetite — Martin will put a menu together.

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