Our Story
At the heart of Cuzco Peruvian Cuisine are Luna Israel and Leao Israel, who bring the taste of the finest Peruvian food through their passion for excellence and hospitality. This dream comes to life thanks to the hands and talent of Chef Franklin Ramos, our in-house chef, and Chef Yuki Nakandakari, one of the founding chefs of Cuzco Peruvian Cuisine.
Their combined experience reflects a deep respect for tradition and a creative touch, blending authentic Peruvian flavors with subtle American influences. From a four-course wine pairing to a simple bowl of soup, every dish carries their soul and vision, making Cuzco not just a restaurant, but a true reflection of passion, culture, and the joy of bringing people together through food.
Signature Dishes
Arroz Chaufa
Is a Peruvian-style fried rice made with soy sauce, eggs, green onions, and meat, blending Chinese cooking techniques with Peruvian flavors.
Surf & Turf
Is a classic dish combining seafood, like shrimp or lobster, with steak, offering the perfect balance of land and sea flavors.
Pappardelle with Beef
is an Italian pasta dish featuring wide noodles tossed with tender beef and a rich, savory sauce.
Chef's Recommendation
Causa Limeña
Is a traditional Peruvian dish made with layers of mashed yellow potatoes, lime, and ají amarillo, filled with chicken or tuna salad.
It pairs beautifully with a crisp white wine or a classic pisco sour, enhancing its fresh and citrusy notes.
Typically served cold, it’s a refreshing and colorful option ideal for summer or as an elegant appetizer.
Originating in Lima, it represents the fusion of native ingredients with modern Peruvian cuisine, showcasing the country’s culinary creativity.