Explore the complexities of Northern Peruvian cuisine


On the Pass

Héctor Solís

Héctor Solís pays homage to the complex cuisines of northern Peru at his ground-breaking Miraflores establishment. Using native ingredients, including chillis and heritage potatoes, the Lambayacana-born chef produces a menu of classics: arroz con pato a la chichlayana (duck and rice, Chiclayo-style), traditional Chiclayo kid goat stew and fragrant ceviche warmed over hot coals. A highlight is the Monsefu City-style stuffed breads, crammed with traditional sausage.

Solís studied economics and hospitality management before working under his father at the family’s original Fiesta restaurant in the northern city of Chiclayo. In 1996, Solís opened the Lima restaurant to great acclaim. He has since opened two further Fiesta establishments in Tacna, southern Peru, and the northern city of Trujillo, as well as lauded La Picantería in the capital.


Av. Reducto 1276, Miraflores 15074, Lima, Peru

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