Peruvian Corner Hawaii

Cocina Peruana Criolla. Sabores únicos Peruanos, hechos con pasión y amor @FARMERs maRKETS

“There’s a wonderland quality to Peruvian Corner, as if fairies touched this cocoon of a space in the backyard of The Smoking Boar and the Coconut in Waialua. A smiley face sun beams from a mural and fresh flowers adorn white picnic tables under matching red umbrellas—the same colors that decorate Miguel and Fanny Torres’ food trailer. Lomo saltado, aji de gallina chicken stew, salchipapa sausage-topped fries, Cheesecake Lilicoy: The hands that make and serve these dishes are the ones that painted the tables and set out the flowers. If you eat in, real plates appear—my yuca fries arrive on a sheen of black glass… MARI TAKETA, HONOLULU MAGAZINE 4/1/2025”

Tuesdays to Sundays, on the back porch of: THE SMOKING BOAR AND THE COCONUT 10:30 am to 7:30 pm @ 67-456 Goodale Ave, Waialua, HI 96791

A FEW SITES WE HAVE BEEN AT: WAIALUA UNITED CHURCH OF CHRIST. WAIALUA OLD SUGAR MILL MARKET. KAILUAHISPANIC HERITAGE MONTH at Island Pacific Academy. MILILANI MAUKA ELEMENTARY. WAHIAWA MIDDLE SCHOOL, WAIĀHOLE ELEMENTARY. CINCO DE MAYO FESTIVAL AT WARD’S FISHERMAN WHARF.

Explosion of flavors in your mouth only at Peruvian corner 808 BACKYARD OASIS

808-367-7669

PHONE IN YOUR ORDER A FEW MINUTES PRIOR COMING TO BACKYARD OASIS
WhatsApp, Phone and Txt: 808-367-7669

Farmers markets hechos con pasión

Aji de Gallina

Peru’s bechamel sauce, with a hit of sweet and heat, on pulled chicken and sofrito. Aji de Mariscos is the seafood version. Or try the Aji de tofu as take on mapo tofu. A great catering food or as a dip for chips, pastry shells, or celery sticks

Plant

Anticuchos

Street food originated in Peru. Skewers on the grill. Everyone asks Chef Miguel for the salmon or the local fish version. This is a grandiose method for cooking fish. Order a catering tray of fish anticuchos! If you rent Chef Miguel himself, he will cook the ox hearts version onsite, so tender and flavorful, you will think is the best steak you ever had

Arroz con Mariscos

Call it paella, seafood sticky rice, or seafood risotto. Why go to Spain, China, or Italy, when you can have all 3 on one dish? Chef Miguel makes this to order, and keeps well as a catering tray food

Arroz con Pollo

A dish best cooked at home. Have chef Miguel make a big pot for your event. He makes NO shortcuts, and the chicken is cooked together with the rice, on a manual stove top flame. Browned chicken thighs, bone in, tender, fall off the bone. The chicken is simmered in rice with a cilantro-spinach sauce. Have it with a lettuce salad or with Papas a la Huancaina. Order 1 extra tray food, save it in the fridge 2 days, and reheat it on the microwave or on the wok: no better left overs food exists

Arroz con Tinta de Calamar

A favorite version of Italy’s squid ink pasta. Made with rice, risotto like, served with a side of calamari and bonito flakes. I love this dish so much that I order it so often, and so often I don’t order it no more, since ordering it so often

Causa

Causa means “for the cause.” Lima, 1821, locals called Peru’s Independence Day from Spain. Causa was sold on the sidewalks of Lima by rebels disguised as food trucks. You are feed in exchange of a little piece of paper with intelligence data. People have bribed selling causa. This is the Peruvian version of the potato salad

Ceviche

Famous chefs in Japan go to Peru to train how to cook fresh fish. Ceviche is freshly cut cubes of fresh fish, never frozen, marinated in freshly squeezed lime juice. Peru DOES NOT add tomatoes. Chef Miguel’s choice of local fresh fish are: mahi, papio, maguro, beef sweetbreads, salmon, red snapper, and hamachi. Chef Miguel also has a secretly named local fresh fish, he won’t revel the species. Ask

Chaufas

From the Chinese immigrants in Peru, chaufa is the alphabetical phonetics of the Chinese chao fan, or fried rice. My favorite is with salmon, and of course, it can be done with any meat of your dreams or tofu

Cheesecake de Maracuya

A no-bake passion fruit cheesecake. Hector is a very advanced classically trained pastry chef, and he didn’t approve this dessert. However, it sells extremely well. Be your judge

Chicharron

Chicharron is pork belly, simmered until the lard is rendered, then fried on itself

Chilcano

The bone parts of the fish are freshly turned into a clear broth to open your appetite or to fix a hang over. Always with a sprinkle of onions and lime juice

Cucharitas

Bites on a spoon

Fuego de Conchitas

Scallops on the shell. These are on fire. Fares well made with a pupu cut seafood mix

Jalea

We can’t decide what is best. You decide for us. A seafood mix, fried on a light batter. Or a seafood mix, fried and then steamed on bouillabaisse. Ask to put extra octopus, Chef Miguel handles octopus like the gods

Lomo Saltado

If you read this far, google what is Lomo Saltado. Peru’s official national dish, on the national registry. This dish was invented by the Chinese in Peru

Palta Rellena

Stuffed avocado salad, and it can very well be the vegan version of deviled eggs

Papa a la Huancaina

Soft boiled potato slices, served as a potato salad with a thick queso fresco, cream, and Aji dressing. This creamy dressing can be bottled and kept as a salad dressing, it fares well on everything

Plancha

Chef Miguel spent 10 years in Argentina. This is his version of steak bife. Equally, wonderful as fish, seafood, or soft tofu

Pulpo al Olivo

Sashimi sliced cooked octopus, with a calamata olive dressing. Chef Miguel has mastered the art of tenderizing octopus

Pollo ChiJauKay y TiPaKay

The name of this chifa dish comes directly from Cantonese: ‘kay’ meaning chicken (鸡), and ‘chi jau’ meaning chuhou (柱候), a condiment from Cantonese cuisine made with soybeans, garlic, ginger and sesame seeds.

More…

Pulpo Nikei, Saltado de Camarones con Yuca y Fideo, Sashimi de Blue Fin Toro, Sashimi de Papio, Seco de Carne con Frejoles, Suspiro de Limena, Tamales, Tartare Nikei de Blue Fin Toro

Tiradito

Peru invented Ceviche. Japanese immigrants settled along the extensive littoral coasts, and Tiradito was born. Market fish, thinly sliced. Steeped in lime juice and aji. Chef Miguel suggests extensive variations

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Tres Leches de Chocolate