Carta - Restaurant Paracas - Perú
Creation of the house, wonton dough stuffed with shells and fresh cheese with
acevichada sauce. Winner of the official contest Peru Mucho Gusto 2015.
CONCHITAS DE LA RESERVA
House specialty, shells sautéed in pisco and butter, bathed in chili sauce without spicy, milk cream and gratin with Edam cheese.
CEBICHE AL PANCO
Chef's creation, lemon-marinated fish cubes coated in breadcrumbs
Japanese (panco) served as normal cebiche with chili onions, cilantro, garlic and pepper.
TIRADITO PARACAS
Laminated fish in "Acevichada" sauce (lemon, celery, garlic, kion, cilantro, chili, onion & mayonnaise) seasoned with salt and Chinese cinnamon, accompanied by corn, sweet potato, avocado, lettuce and soda crackers.
(Inspiration from Chef Fabio to combine our acevichada sauce from the tequeños with a tiradito).
HUMUS DE PALLARES PARACAS
Payares cream with sesame oil and milk cream, crowned with olive oil
and ají panca powder, accompanied with fried yucas to be deliciously spread.
FISH CRACKLINGS
Fish battered in flour and egg, served in onion and tartar sauce
Try our spectacular house entrees or cheer for a classic Peruvian entree.
Creation of the house, Tequeños stuffed with shells and fresh cheese with sauce
stalked. Winner of the official contest Peru Mucho Gusto 2015.
HUANCAINA'S STYLE POTATO
Slices of cooked potato bathed in Huancaína sauce (yellow chili sauce, fresh cheese and milk).
POTATO OCOPA (HUACATAY)
Potato slices bathed in Ocopa sauce (chili, huacatay, milk, cornmeal, cheese, and oil).
(We use cornmeal for peanuts to avoid allergies
CAUSE OF CHICKEN – CHICKEN CAUSE
"Queque" of potato kneaded with Lemon and chili pepper mounted with chicken and mayonnaise.
STALKED CAUSE
"Queque" of potato kneaded with lemon, garlic, and chili pepper mounted with ceviche.
A healthy way to accompany your meal
Fish or shellfish marinated in lemon juice, chili pepper and coriander. Served with onions, corn and sweet potato.
You can choose it spicy, medium, mild or not spicy. This is the Peruvian flagship dish.
They say that less is more... the classic proves it...
Fish Corvina Mixed Seafood
Chef's creation, lemon-marinated fish cubes coated in breadcrumbs
Japanese (panco) served as normal cebiche with chili onions, cilantro, garlic and pepper.
Classic cebiche accompanied by flour-coated seafood.
Cup of cebiche juice with marinated cubes of fish and onion and chili.
Laminated fish in "Acevichada" sauce (lemon, celery, garlic, kion, cilantro, chili, onion & mayonnaise) seasoned with salt and Chinese cinnamon, accompanied by corn, sweet potato, avocado, lettuce and soda crackers.
(Inspiration from Chef Fabio to combine our acevichada sauce from the tequeños with a tiradito).
Laminated Cebiche without onions in the sauce of your choice (ají, rocoto or classic).
Delicious fish fillet in breadcrumbs, bathed in a subtly spicy macho sauce with fan shells or prawns, accompanied with yellow potato puree, white rice and a touch of sweetness with fried plantains... a forceful dish of magical and balanced flavors .
¨Paracas Flag Plate¨, spontaneously authored at our tables sharing ideas with Chef Ana Freites, Cesar Jauregui and our executive chef and director José Rosas Zarich.
Very fine sea bass, cheetah, charela or whole fried cabrilla, with salt and pepper served on a steel plate with golden yucas, criolla sauce and rice, ask your waiter which species we have today.
Garlic sauce, milk and butter cream, pepper, flour, fish broth and white wine.
Spicy chili pepper and vegetable sauce, milk cream, milk, coriander, oregano and chicha de Jora, mounted with saltado de mariscos. ORDER “WITH SEAFOOD” if you don't want it spicy.
Cooked in a vegetable sauce with hot peppers, oregano, parsley, pepper, and heavy cream.
Consulte cual tenemos disponible hoy
Traditional coastal dish; shredded chicken in a yellow chili cream,
bread, biscuit and milk seasoned with onion and garlic, accompanied by boiled potatoes, a slice of egg and rice.
The classic Peruvian breaded steak sheet with noodles in pesto sauce (basil, spinach and fresh cheese).
Lima traditional dish; Chicken leg accompanied by “arrisotado” rice with chili pepper, plenty of coriander, peas and carrots and a huancaína-style potato.
Northern traditional dish; Stewed roast beef in coriander and pea sauce with white wine, chicha de jora and potato, accompanied by “canarian” beans and rice.
Dish of the house; lasagna in béchamel sauce stuffed with roast beef stewed in cilantro sauce and peas with white wine, chicha de jora and a pinch of potato.
Traditional Afro-Peruvian dish from Chincha; Reduced noodles in pesto accompanied by a soft potato stew, “burnt” panka chili and chicken.
* (We use cornmeal for peanuts to avoid allergies)
Prepared in the chef's own style, slightly "arrisotado" with a generous sauce of tomato, onion, carrot, red pepper and Parmesan cheese.
RICE WITH SHELLS - RICE WITH SEAFOOD - RICE WITH PRAWNS - PLUSH RICE WITH CEBICHE
Chinese-Peruvian style fried rice dish introducing Peruvian ingredients and soy sauce according to the influence of Chinese immigration in the 19th century.
This is a Chinese-Peruvian style “fried” rice introducing Peruvian supplies and soy sauce, influenced by the Chinese nineteenth century immigration.
CHICKEN CHAUFA – FISH CHAUFA – LOIN CHAUFA – SHELL CHAUFA – SEAFOOD CHAUFA – PRAWN CHAUFA
¨CHAUFA PLUCHE¨ C/CEBICHE
Spaghetti stir-fried in the wok introducing Peruvian ingredients and soy sauce according to the influence of Chinese immigration in the 19th century, seasoned with garlic and accompanied with pieces of onion and tomato.
TALLARÍN SALTADO OF LOIN – TALLARÍN SALTADO OF CHICKEN – TALLARÍN SALTADO OF SHELLS
SAUTED VEGETABLE NOODLE
Delicious house dish; created by “mistake” in 1971 by Cristina Zarich; Spaghetti in creamy sauce, made of Ají Amarillo, cheese and vegetable oil as a base, milk, garlic, salt, pepper and crackers.
Accompanied by cubes of salted loin with onions, tomatoes and garlic, with oriental sauce, cilantro, pisco, paprika and yellow chili.
WITH GRILLED LOIN – WITH SEAFOOD – WITH SHELLS
Delicate fan shells or prawns fried in olive oil and white wine, garlic, salt, coriander and pepper served with Parmesan cheese.
WITH FAN SHELLS – WITH PRAWNS
Peruvian gastronomy demands fine loins, beef steak and tender chickens.
Cubes of salted loin with onions, tomatoes and garlic, with oriental sauce, coriander,
pisco, paprika and yellow chili, served with French fries and rice.
Stir-fried steak cubes with onions, tomatoes and garlic, with oriental sauce, coriander, pisco, paprika and yellow chili, served with French fries and rice.
Grilled thin loin, accompanied by rice and eggs with potatoes and fried plantain
Grilled thin loin, accompanied by rice and eggs with potatoes and fried plantain.
The classic Peruvian breaded steak sheet with noodles in pesto sauce (basil, spinach and fresh cheese).
Diced chicken salted with onions, tomatoes and garlic, with oriental sauce, coriander,
pisco, paprika and yellow chili, served with French fries and rice.
Breaded chicken breast served with French fries with salad or rice.
Breaded chicken breast with rice served with potatoes, plantain and fried egg.
Grilled chicken breast served with fresh salad or rice.
Delicious tenderloin hamburger (with a knife), vegan bread with classic accompaniment (Tomato, lettuce, cucumber) presented with French fries.
THE CLASSIC The classic – THE CHEESEBURGER + Edam Cheese – THE ROYAL CHEESEBURGER + Edam Cheese, Ham and Egg
Rich homemade hamburger with our "vegan meat", stuffed with onion rings, pickles, tomato and fresh lettuce accompanied by crispy French fries.
Shrimp and fish burger with fine herbs in flour and egg tortilla with tomato and lettuce accompanied by French fries.
The typical triple shredded chicken sandwich with mayonnaise, pepper, avocado and tomato presented in sliced bread (sandwich) and French fries
Vegan bread sandwich with diced chicken sautéed with mushrooms with tartar sauce
presented with French fries and criolla sauce (onion, cilantro, chili pepper, vinegar, pepper and salt)
Vegan bread sandwich with chicken breast in Panco batter (breadcrumbs
Japanese) with tartar sauce and lettuce presented with French fries.
Our sea is one of the richest seas in the world, the Antarctic Humboldt Current caresses the Peruvian coasts, creating deserts and enriching itself with cold-water species in the middle of the "tropics".
Grilled fillet in garlic sauce, milk cream, fish broth and white wine
CORVINA FISH
Grilled fillet in chili and vegetable sauce, milk, milk cream, coriander, oregano and chicha de Jora, mounted with saltado de mariscos.
Grilled fillet in chili and vegetable sauce, milk cream, milk, cilantro, oregano and chicha from Jora, mounted with salted prawns.
Grilled steak accompanied by French fries or salad.
Grilled fillet covered in flour, bathed in ají amarillo sauce, chicha de jora, garlic and tomatoes with chopped onions.
Fish battered in pieces, served with onion sauce and tartar sauce.
Fan shells sautéed with onion, tomatoes, red pepper and yellow pepper.
Very typical Afro-Peruvian dish, made with rice and lima beans mixed in a hot pan. When finished, they are lightly fried to give it a crunchy touch or flambéed according to taste.
SEAFOOD TACU TACU – SHELL TACU TACU – SHRIMP TACU TACU – PLUSHED TACU TACU (WITH CEBICHE)
COOKED VEGETABLES
let your kids (under 10) enjoy these iconic kids' dishes.
Contribution to the house, delicious cake submerged in tres leches with a touch of delicacy slightly drunk in Pisco served in a whiskey glass.
Fried wontons bathed in delicious condensed milk, surprise yourself with this dessert.
Peruvian dessert made of purple corn and fruits. It is achieved in a pudding-type texture with potato flour or chuño seasoned with cinnamon and cloves.
Check with your waiter which are the available cakes of the day.
Very thin and soft flour tortilla, accompanied with dulce de leche.
Ancient traditional dessert from the Chincha valley, beans boiled in water with soy milk and sugar finely decorated with toasted sesame seeds.
A delicious variation of the typical sweet of this region, of Afro-Peruvian origin made with payar, soy milk and sugar.
2 scoops of the typical varied national ice creams (see flavors).
Typical Peruvian sweet drink made from purple corn and flavored with fruit.
GLASS OF PASSION FRUIT
(Typical Peruvian sweet drink made from purple corn and flavored with fruit).
Flag drink and pride of Peru made from the finest and unique Peruvian Pisco (grape species) shaken or slightly blended with syrup (diluted sugar), egg white, lemon and plenty of crushed ice, crowned with a drop of bitters of narrowness Pisco comes from the Ica region and the first Pisco distillates were made by Dominican Monks in the 17th century in the town of Lanchas, here in the Paracas – Pisco district…
Nothing to add and nothing to take away from a timeless classic.
The classic, but with a touch of mint that gives it the freshness of our winds.
The classic recipe, but replacing the lemon with passion fruit juice.
Very refreshing alcoholic drink made from the finest and unique Peruvian Pisco (grape species) generously served with ice and Ginger Ale (ginger soda), some lemon and a touch of Angostura bitters.
CLASSIC CHILCANO – PASSION FRUIT CHILCANO – PISCO SHOT
Av. Paracas C10, Of. 401
El Chaco, Paracas Ica, Perú
© 2024, Restaurant Paracas.
All Rights Reserved