Comfort food with a Peruvian personality and an Italian soul.

**Green Bean & Cherry Tomato Salad:**Blanched green beans with cherry tomatoes and a mild aji amarillo vinaigrette.

Handmade Fideos Verdes con Pollo Milanesa: Hand‑rolled fideos or thin tagliatelle‑style ribbons tossed in a creamy basil‑spinach sauce, served with crispy chicken milanesa.

Fideos Verdes is Peru’s version of green pasta — but it’s not Italian pesto. What makes it special is the balance of basil and spinach, which gives the sauce a softer, silkier flavour and that deep emerald colour. Instead of pine nuts and parmesan, the Peruvian style uses queso fresco and a touch of aji amarillo, so the sauce becomes brighter, lighter, and gently warm rather than sharp or heavy.

Coconut‑Lime Coconut Balls (Bolitas de Coco): Soft coconut truffles made with shredded coconut, condensed milk, and lime zest.

ABOUT THE CHEF

Anahi Rivadeneira is a Peruvian‑born, Vancouver‑based cooking instructor, entrepreneur, and event curator who brings people together through food, culture, and human connection. Her classes are shaped by the warmth of her Peruvian roots.

Anahi’s culinary journey began at home, where food was never just nourishment — it was love, memory, identity, and care. This foundation shaped her cooking style: simple, fresh‑ingredient dishes that pull the best from each ingredient, letting natural flavours shine.With more than a decade of experience as owner and chef of a Tri‑Cities café, bistro, and catering company, Anahi has developed a style that is comforting, playful, and full of flavour. Her dishes celebrate traditional Peruvian cuisine, the history behind each recipe, and the spirit of home‑style cooking.

Anahi has also competed in cooking competitions, pushing her creativity and skills while representing her culture with pride. Her passion for storytelling through food reached national audiences through her appearances on Food Network shows, where her authenticity, creativity, and cultural pride shine. Still, Anahi’s heart remains in intimate spaces — kitchens where people gather, learn, and connect.