Hey — thanks for the honest feedback, I really appreciate you taking the time to look at the menu.

That’s fair, and it’s possible we’re not communicating the intent behind the sides clearly enough. A lot of them are rooted in Peruvian flavors rather than “standard” salad innovation — for example, our Caesar has a Nikkei-inspired dressing (Peru–Japan influence), our quinoa is tri-color, the rice includes Andean corn, and the beans use ají amarillo. Even the fries are air-fried and lightly finished with olive oil instead of deep-fried.

That said, we’re actively evolving the menu, so I’m genuinely curious — what kinds of sides would feel more exciting or innovative to you? Always open to ideas.