Recetas
Pollo a la Brasa Recipe: The Marinade Starts With Soy Sauce
The pollo a la brasa recipe Lima actually uses: a sillao and ají panca marinade, an overnight rest, and the honest oven method for Peru's rotisserie chicken.
Una casa de chifa y criollo
Lomo saltado is a love story.
We're bottling it.
Casa Capón is a Peruvian sauce brand named for Calle Capón, the street in Lima where Cantonese woks met criollo fire and gave the world chifa. The sauce is coming. The stories and recipes are already here.
Primero, lo primero
La salsa is coming.
Our first product is a lomo saltado sauce: the smoky, soy-and-ají heart of Peru's favorite dish, made so a Tuesday-night saltado takes one pan and zero shortcuts on flavor. The recipe is done. The first small batches are on their way.
Sign up and we'll email you when the first batch opens for presale.
Fresh from la casa
Recetas
Papa a la huancaína recipe: the creamy ají sauce Peru starts with
A real papa a la huancaína recipe: the blender-made ají amarillo and queso fresco sauce that opens nearly every Peruvian meal, done right.
La Despensa
The Peruvian Ingredients Pantry: What Every Recipe Assumes
A shelf-by-shelf guide to the Peruvian ingredients pantry: the ajíes, the chifa shelf, the herbs, the corns, the tubers, the acid every recipe leans on.
Cultura
Chinese Peruvian Food: What Tusán Cooking Actually Means
Chifa is the restaurant. Chinese Peruvian food is bigger than that — it is the sillao on the table, the family recipe with no carta to speak of.