Catering Services

Here is how this works in practice. Catering on a Peruvian set is held to a higher bar than almost any other country in the region. Our caterers are built for it. Lima is repeatedly ranked among the world's top food cities — Central, Maido and Astrid y Gastón sit alongside the broader Nikkei, chifa and criolla heritage that defines the Peruvian table — and the Peruvian crew expects the on-set lunch to honour that culture.

Here is the short of it. Coastal units get ceviche, tiradito, conchas a la parmesana, arroz con mariscos and pulpo al olivo coming out of Lima kitchens connected to the morning Villa María del Triunfo and Surquillo market deliveries; Andean units in Cusco and the Sacred Valley get lomo saltado, ají de gallina, rocoto relleno, alpaca, quinoa and kiwicha grain dishes, papa a la huancaína, anticuchos de corazón and chuño-based stews drawing on Pisac and Urubamba producers; Amazon units out of Iquitos and Manu get tacacho con cecina, juane, patarashca and paiche from the Belén market chain. Pisco Sour culture and Inca Kola round out the wrap service. IGV-invoiced records flows back to the production accountant for DAFO Ley 26370 tax-credit certification.

Here is the breakdown. In practice the kitchens run hot breakfast, lunch, dinner, late-night seconds and steady craft services with a proper café pasado and coca-tea station, working to DIGESA sanitary registration and HACCP food-safety protocols that pass city health inspection on every shooting day. Mobile kitchens deploy to Lima's coastal studios, the Cusco–Sacred Valley corridor, Arequipa's volcanic backdrops, the Lake Titicaca peninsula and Amazon river camps via Iquitos and Yurimaguas, with cold-chain redundancy on river transport and independent generator power on remote days.

Here is what that looks like on the ground. Altitude shifts the kitchen — water boils at lower temperatures above 3,000 metres, recipes adjust to match, and menus shift lighter and more frequent with hot soups, mate de coca and warming infusions running steady to manage altitude appetite suppression. Global crews drawn by Ibermedia partnerships. The Netflix LATAM, Disney+ LATAM, Discovery Channel, National Geographic and BBC pipelines get full vegetarian, vegan, halal, kosher and gluten-free coverage prepared to the same standard as the Peruvian core menu, and IGV records closes back to the production office on every invoice.