El Chullo Peruvian Restaurant & Bar Menu

So you’re staring at the El Chullo Peruvian Restaurant & Bar menu. Good.

Let’s chat. Peruvian food is not a monolith. It’s a delicious mashup of Indigenous, Spanish, African, Chinese, and Japanese influences.

And El Chullo leans into that beautiful chaos. You’ll see seafood, roasted chicken, stir-fries, and saucy stews.

Basically, bring friends. You’ll want to try everything.

Starters: Where the Aji Sauce Steals the Show

Begin with papa a la huancaína. It’s boiled potatoes under a creamy, spicy cheese sauce.

Sounds simple. Tastes like a warm hug with a kick.

Then there’s causa, a cold mashed potato terrine. It’s usually layered with avocado, chicken, or tuna.

Pretty? Yes. Gone in ninety seconds? Also yes.

Get the anticuchos if you’re feeling adventurous. These are skewered beef hearts, marinated and grilled.

Don’t overthink it. Just dip them in ají and thank me later.

And please, order the choclo con queso. Big kernels of Peruvian corn with fresh cheese.

It’s the snack you didn’t know you needed.

Ceviche and Seafood: Bright, Cold, and Slightly Addictive

Peruvian ceviche is not just fish in lime juice. It’s a whole mood.

Ceviche clásico comes with sweet potato, choclo, and red onion. The leche de tigre is the spicy, citrusy liquid left behind.

Drink it. It’s good for you. Probably.

Want a mix? Go for ceviche mixto. Shrimp, calamari, fish, maybe octopus.

It’s like a tiny ocean party in a bowl.

If you need something warm, try arroz con mariscos. It’s seasoned rice loaded with seafood.

Comfort food with a passport.

And jalea is the fried seafood platter. Crispy, shareable, and dangerously easy to finish alone.

No judgment.

Menu - El Chullo Peruvian Restaurant & Bar – Phoenix, AZ

Mains: Lomo Saltado and Friends

You cannot talk about El Chullo without mentioning lomo saltado. It’s steak stir-fried with onions, tomatoes, and soy sauce.

Then it’s served with fries and rice. Yes, fries and rice. Carb heaven.

Ají de gallina is shredded chicken in a creamy, yellow pepper sauce. It’s mildly spicy, deeply savory, and weirdly elegant.

Serve it over rice and thank the universe.

Then there’s pollo a la brasa. Peruvian rotisserie chicken with crispy skin and juicy meat.

It comes with fries and salad. Or just get a whole bird for the table.

Be a hero.

If you like pasta, try tallarín saltado. It’s noodles stir-fried with beef or chicken and veggies.

Think lo mein’s South American cousin. Deliciously confusing in the best way.

And for something richer, seco de cordero is lamb stewed with cilantro, beer, and ají.

It’s hearty. It’s green. It’s fantastic.

The Bar: Pisco Sours and Other Dangerous Delights

El Chullo has a full bar, and you should use it. Start with a pisco sour.

It’s grape brandy, lime, egg white, and bitters. Frothy, tart, and sneaky strong.

Prefer bubbles? Get a chilcano. Pisco, ginger ale, lime.

Refreshing enough to trick you into a second round.

They also do maracuyá sours with passion fruit. It’s like a pisco sour went on vacation.

Sweet, tangy, and very easy to love.

Not drinking? Order an Inca Kola. It’s bright yellow, bubblegum-sweet, and oddly perfect with salty food.

Don’t knock it till you try it.

El Chullo Peruvian Restaurant & Bar, Phoenix - Restaurant menu, prices

Desserts: Save Room. Seriously.

Suspiro a la limeña is a caramel-like custard topped with meringue. It’s rich, silky, and gone before you can say “one more bite.”

Alfajores are soft cookies filled with dulce de leche. Dusted with powdered sugar.

Basically, tiny sandwiches of happiness.

If you see picarones, get them. They’re squash and sweet potato doughnuts drizzled with syrup.

Crispy outside, fluffy inside. Perfect with coffee or another pisco sour.

How to Order Without Regret

Come hungry. Bring at least three people. Order family style and share everything.

Ask about spice levels. Peruvian ají can surprise you. But in a good way, usually.

Start with one ceviche, one starter, and one main per two people. Then add more. You’ll figure it out.

And don’t skip the sauces. The green ají, the yellow huancaína, the rocoto. They’re the soul of the meal.

If you’re vegetarian, you’re not stuck with a sad salad. Load up on papa a la huancaína, choclo con queso, and yuca frita.

Ask for causa without chicken, and you’re golden.

For a group, order a whole pollo a la brasa and two ceviches. Add anticuchos and a pitcher of something cold.

Everyone leaves happy.

Lunch is a sneaky-good move. The midday crowd is calmer, and the portions still deliver. A lomo saltado at noon? Yes, please.

The vibe is casual but lively. Music, clinking glasses, happy chatter. It works for date night and friends’ night alike.

If You’re New to Peruvian Food

New to Peruvian food? Start with lomo saltado and a pisco sour. It’s the classic gateway combo.

Then branch out.

So yes, El Chullo’s menu is long. It’s also a joyful tour of Peru.

Go with friends. Order too much. You won’t regret it.