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Marcelo Batata Menu

OUR KITCHEN IS YOUR KITCHEN

If you cannot find something on our menu, either an ingredient or preparation
method, let us know and we will do our best to satisfy your needs.

  • N = Contains Nuts.
  • V = Vegetarian or can be prepared vegetarian.
  • G = Contains Gluten.
  • L = Contains Lactose. option avalable.

Created and Designed by Chef Erick Paz Gallegos
*Alll our food is prepared daily utilizing fresh and mainly organic ingredients

APPETIZERS

  • TARWI HUMMUS

    S/ 32
    X
    House-made toasted pita bread topped with sesame and brazil nut Tahini, roasted eggplant, zuchinni and cold pressed Tarwi hummus served with a sprinkle of paprika and bathed in Sacha Inchi oil.
    L V

  • SHRIMP COCKTAIL

    S/ 30
    X
    A tower of ripe Limatambo abocados mixed with mango and pomegranate topped with grilled shrimp and served in a spicy pool of tamarind and Rocoto coulis.

  • CAUSITA

    S/ 28
    X
    Chilled yellow Peruvian potato mash mixed with yellow ají pepper cream and served with layers of avocado, black olives, sesame coated chicken, and Rocoto chimichurri bathed in a spicy passion fruit coulis.
    V

  • SALTED AVOCADO

    S/ 25
    X
    House made toasted pita bread served with a delicatey cut Limatambo avocado sprinkled with Maras pink salt and classic Tabasco sauce.
    G L V

  • ANDEAN POTATO SKINS

    S/ 36
    X
    Crunchy twice baked Huayro potato skins topped with a mix of mashed yellow potatoes, sour cream, Huachana sausage and bacon, annato and melted Andean cheese served with a drizzel of parasely oil.
    L

  • CHOCLO FONDUE

    S/ 27
    X
    Peruvian giant corn boiled in aniseed water and served sliced under an Andean cheese and Huacatay fondue accompanied with fried Paria cheese and sprouts served with a Rocoto and passion fruit marmelade.
    L V

SALADS, SOUPS AND CREAMS

  • VEGETARIAN CHILI

    S/ 38
    X
    Iceburg lettuce, arrugula, and watercress topped with vegetarian chili made with a flavorful citric-tomato base along with kidner¿y beans, cayenne pepper and paprika topped with crispy wantans, fresh cheese and creamy Limatambo avocado slices.
    L V

  • CHICKEN SALAD

    S/ 37
    X
    Organic letucce tossed with roasted bell peppers, zuchinni and eggplant slices topped with juicy chicken breast and avocado slices and bathed in a citric honey-soy dressing.
    G V

  • QUINOA AND VEGETABLES

    S/ 36
    X
    A mix of seasonal vegetable prepared with quinoa, red curry, black beans and Lima beans all brought to a boil in a delicately made vegetable broth.
    V

  • GINGER AND MINT

    S/ 35
    X
    Clarified chicken broth served with lemongrass, ginger, mint, onion, bell pepper and tender chicken breast chunks.

  • ANDEAN POTATO CREAM

    S/ 35
    X
    Huamantanga potatoes and leeks slowly cooked in vegetable broth topped with Huayro potato crisps, Llullucha ( “Andean caviar” or lake algee) and house-made sour cream.
    L V

HOUSE SPECIALITIES

GRILLED ALPACA STEAK

8 ounces of most delicious and juicy Alpaca steak in town, bathed in a sauce of
your choosing. Any of the following options are served with a rustic native potato
mash, organic sprouts and either a glazed yellow pepper.

  • MANGO & LIME PEPPER

    S/ 54
    X
    A fresh mango chutney with ginger infused Pisco and lime pepper.
    L

  • HONEY & GARLIC

    S/ 52
    X
    Organic Quillabamba honey mixed with garlic and a dash of soy sauce.
    G L

  • ANTICUCHERA

    S/ 50
    X
    A corn beer reduction prepared with ají Panca peppers, cumin, garlic and smoked oil.
    G L

  • HIGHLAND MUSHROOM

    S/ 54
    A selection of dehydrated hihgkand mushrooms prepared in tomato cream with Cabernet Sauvignon.
    L

  • ROCOTO

    S/ 53
    X
    A mix of slightly roasted ají peppers dtir-fried in a white wine reduction.
    L

  • SALT & PEPPER

    S/ 47
    X

    L

STUFFED POTATOES

Deep-fried mashed potatoes filled with one of the following options served with a
fresh creole salad made with organic sprouts and a mix of tomato, lime pepper,
onion and parsely.

  • CLASSIC

    S/ 45
    X
    Tender chunks of beef prepared in a flavorful reduction with tomato, onion, carrot, boiled egg, raisins and black olives seasoned with cilantro.
    V N

  • AJÍ DE GALLINA

    S/ 46
    X
    Deep fried mashed potatoes, stuffed with a creamy sauce made of ají amarillo, fresh cheese, garlic croasted, peanuts and shredded chicken.
    G L N

MAIN COURSES

  • AJÍ DE GALLINA

    S/ 47
    X
    A creamy blend of yellow ají pepper, house-roasted peanuts, garlic and abundant amounts of Paria cheese, mixed with shredded chicken and accompanied with rice with corn, boiled quail egg and crisoy chicken wings.
    G L N

  • MATAMBRE

    S/ 50
    X
    Slow-cooked flank steak marinated in ají Panca and vinager and fried to perfection topped with a classic Anticucho sauce served with a lime pepper creole salad, rice with corn and golden native potatoes.
    G

  • AGUAYMANTO CHICKEN

    S/ 47
    X
    A tender juicy chicken breast served in a sweet sauce made with Aguaymanto (goosberry), ginger, mint and soy served with golden potato scallops.
    G

  • ALPACA ANTICUCHO AND HUANCAINA

    S/ 53
    X
    Juicy Alpaca tenderloin medallions marinated in fermented corn beer with ajíPanca pepper, cumin and vinager slowly cooked as kebabs over hot coals and served with native potatoes and Peruvian giant corn bathed in a rustic Huancaina sauce.
    G L V N

  • CHILI CON CARNE DE ALPACA

    S/ 46
    X
    Slow-cooked ground Alpaca in tomato sauce with black beans and Lima beans flavored with cayenne pepper, Luisiana hot sauce, paprika and cilantro served with Tex-Mex styler tice and smooth slices of avocado.
    L V

  • LOMO SALTADO

    S/ 53
    X
    Juicy strips of beef tenderloin stir-fried at high temperatures with bell pepper, yellow ají pepper, onion rings and tomato, all glazed with soy sauce, fish sauce and vinager and served with rice with corn, French fries and fried quail egg and topped with cilantro
    G V

  • LAMB & 3 CHEESES

    S/ 56
    X
    Grilled Langui lamb rounds served with pink Airampo colored mashed potatoes and sprouts, bathed in an Andean cheese and oregano sauce.
    L
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