Chulucanas Lima

Piura cooking, in Lima

Chulucanas is a town in the Piura region, in northern Peru, also known for its black pottery protected by a designation of origin. The restaurant in Lince bears its name and serves the region’s cooking. According to its history page, it has existed since 1997; its founder, Pablo Abramonte Orozco, champions the cooking of his homeland there, and some of the produce comes from Piura. Since 2012, seafood dishes have been added to the menu.

The Piura dishes on the menu

• Tamal verde: a tamal of tender corn and coriander, wrapped in its husk and steamed, served with the juices of the cabrito. It is the house starter.
• Cabrito: kid goat stewed in a red northern seasoning and chicha de jora, the fermented corn beer, with rice and beans.
• Seco de chabelo: green plantains fried, then mashed into a seasoning of onion and tomato, with dried beef.
• Majado de yuca: cassava cooked and mashed with onion and pork marinated in chicha de jora. The two dishes together make up the “compadritos piuranos”.
• Arroz con pato: green rice with coriander and beer, with a duck leg; served only from Friday to Sunday.
• Fish and ceviches, with Chulucanas lime and northern side dishes: corn, zarandaja (a bean from the north coast), sweet potato, cassava.

Three sizes: P, MF, F

The menu shows many dishes in three sizes: P (personal dish), MF (media fuente, half-dish to share) and F (fuente, large dish). The cabrito costs S/ 42 as an individual portion and S/ 88 as a half-dish. The menu does not say how many people each size serves: ask before ordering.

Drinks also come in several sizes: chicha morada by the glass, by the jug (ask how much it holds) or in a one-litre bottle to take away; the same goes for the “clarito” of chicha de jora and cebada, a barley drink.

The set lunch menu

Tuesday to Thursday, from 12:00 to 14:30, except public holidays, the “Chulualmuerzo” brings together a starter, a main course and a glass of drink, with a choice of dishes of the day (fish fillet, beef seco, arroz con chancho, chicken estofado…). It is the simplest way to eat on your own.

Going further

See the north coast for Piura, Catacaos and Chulucanas pottery, and regional cuisines.

A typical meal, based on the menu

Our suggestion

A northern lunch in Lima: a tamal verde to start, then a dish stewed with chicha de jora (cabrito) or a plantain dish (seco de chabelo), with a chicha morada.

What to ask before you go

• How many people a “media fuente” and a “fuente” serve for the dish you choose.
• The fish of the day for the ceviche, and whether there is cabrito: the menu invites you to ask about the availability of meats.
• The prices of the day, to be checked on site.

Have the opening hours, a dish or a price changed? Let us know and we will correct this page.