Mi Peru, Fusion de Sabores is a four courses menu put together by chef Rodrigo with the intention to promote Peruvian dishes that have been clearly influenced by other cultures such as African, Spain, and Chinese. Anticuchos de Corazon, made of grilled cow heart, is a dish created by African slaves brought to Peru by Spaniards. Conchitas a la Huancaina, a Peruvian dish that combines two regions of Peru, Coast and Sierra. Scallops from the Peruvian Coast meet Huancaina sauce from the Mountains. Tallarin saltado Criollo, a Peruvian sauteed spaghetti, from the Chinese influence of immigrants to the capital of Peru. Mazamorra Morada, Peruvian dessert mainly made in October (messMorado) in celebration of "Senhor de lo Milagros", a religious tradition. Mi Peru team invites you to join us and enjoy traditional Peruvian cuisine.