A tasty menu. Colored. But above all, very tasty! THE chili Peppers, in their countless varieties, they change the aroma of the dishes and give character to the table.

Here are the varieties of chillies used on our menu

Angello chilli
Sweet, delicate, firm consistency, seedless

Rawit Red
Very spicy, elongated and pointed, it can be harvested when it is still small or up to 7-10 cm long.

Habanero
One of the spiciest, pungent, softer consistency than the other varieties; the "lantern" shape identifies it immediately.

Aji amarillo
Average spicy and firm consistency; the color ranges from yellow to orange.

Picaro
Spicy, the pulp is thick and fragrant, about 15-17 cm long it turns red when fully ripe

rocoto
Clearly spicy, the seeds are black or dark brown and the plant is climbing

The chilli menu

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