Kanibo

Plantain baskets filled with cecina (cured pork) or chorizo, seasoned with jungle herbs, finished with Finca del Águila's shipibo sauce.

Xeteno

Buttered dehydrated plantain purée with smoked jungle chorizo, topped with crispy green plantain chips and Finca del Águila's shipibo sauces.

Kapanawa

The classic Amazonian tacacho, reinterpreted, served with tender meatballs slow-cooked in jungle juices that bring out smoky notes and jungle spices.

Piskibo

Fried ripe plantain shaped like a canoe, gratinéed with mozzarella and parmesan, served with an Amazonian shipibo-style sauté of fresh vegetables and a smoky touch.

Shipibo (Breakfast)

Jungle breakfasts Finca del Águila style: juanes, tamales, or eggs.

Grilled Pork Belly

Thick-cut national pork belly (300 g) seared over coals for 40 minutes, keeping its juices, served with fried yuca in bacon-and-almond tartare.

Mai (Earth)

Crispy paiche fillet with jungle aromas, bathed in hot camu camu sauce over a mirror of buttered ripe-plantain purée, finished with house salad.

Nihue (Air)

Crispy dorado fillet in a creamy garlic sauce with jungle notes, served with sacha-cilantro plantain purée and a tricolor salad with citrus vinaigrette and a touch of honey.

Chi (Fire)

Paco, a native fish, served with fried yuca and house salad.

Caibo (Love)

Dorado ceviche in Finca del Águila's signature sauce with cocona cubes, served with fried yuca and plantain chips.

Nuite (Family)

Paiche ceviche in cocona mayonnaise with bean noodles bathed in charapita chili, served with jungle-scented potato flakes.

Shipibo Burger

200 g of char-grilled artisanal beef bathed in shipibo sauté, served with fried native potatoes and Finca del Águila's house creams.

Shredded Chicken Sandwich

200 g of shredded chicken in plenty of house mayonnaise, bathed in shipibo sauté, served with fried native potatoes and Finca del Águila's house creams.

Finca del Águila Burger

200 g of char-grilled artisanal beef in Jack Daniel's whiskey cream, gratinéed with mozzarella, bathed in shipibo sauté, served with native potatoes.

Henne Attapa Ahui

Vegetable broth with shipibo jungle aromas and a chicken piece with fine herbs, finished with vermicelli pasta bathed in sacha cilantro.

Henne Tzatza (Stew)

Finca del Águila-style stew with the fish of your choice (paco, dorado, paiche, or toa), a tribute to the aromas of our native roots.

Kene Selvático (Amazonian stir-fry)

Cecina stir-fried with the best jungle aromas, served over fried potato sticks with Finca del Águila rice.

Xan Kene (Fried rice)

Jungle-style fried rice in the finca's own take, stir-fried with cecina, chorizo, and native vegetables, finished with fried ripe plantain.

Maya Kene (Tacacho with cecina)

Tacacho with cecina, served with house sauce.

Isa (Chicken breast)

Grilled or pan-seared chicken breast served with fried native potatoes and rice. Your choice of fine herbs, BBQ, or classic.

Isacu (Salchipapa)

Jungle-style salchipapa Finca del Águila, served with fried native potatoes.

Tavan Kenne (Jungle fettuccine)

Jungle-style fettuccine in white wine, served with chimichurri canapés from the house, finished with parmesan cheese.

Apacharma (Chicken chicharrón)

Chicken chicharrón with jungle aromas, served with native potatoes, finished with shipibo creams.

Anixeate (Dorado or paiche chicharrón)

Dorado or paiche chicharrón with jungle aromas, served with native potatoes, finished with shipibo creams.

Kene (Lomo saltado)

Beef tenderloin stir-fry with the best jungle aromas, served over fried potato sticks with Finca del Águila rice.

Tavan (Fettuccine Alfredo)

Fettuccine Alfredo Finca del Águila style, finished with parmesan cheese.

Finca del Águila Patacones

Native Potato Chips

Buttered Plantain Purée

House Salad

Sautéed Vegetables

Steamed Potato in Bacon Sauce

Bacon and Almond Cream

Rice

Camu Camu Juice

Mango Juice

Strawberry Juice

Papaya Juice

Star Fruit Juice

Plantain Juice

Cocona Juice

Pineapple Juice

Natural Lemonade

Mint Lemonade

Wild Oregano Lemonade

Coconut Lemonade

Pitcher of Soft Drink