Chicha Superfoods has been quietly building a loyal following over the past year, bringing Latin American flavours straight to homes, embassies, office lunches, parties, and gatherings around Bangkok. Not a restaurant with tables and queues — this is catering built for people who want proper food without having to leave the house or pretend they enjoy hosting stress.
The menu moves across different parts of Latin cuisine depending on the occasion, whether it’s small family dinners, embassy functions, corporate events, larger celebrations, or simply planning ahead for a night when cooking feels deeply unreasonable. They do deliver to your door, but this is not your last-minute Grab or Line Man situation. Orders are prepared properly, so a bit of planning ahead is part of the deal — and honestly, the food benefits from it.
During our visit, we focused on the Peruvian side of the menu, mainly because Manuel is from Peru and clearly takes the food personally — which, frankly, is exactly what you want from someone making your ceviche.
There’s a nice balance to what Chicha does. The food feels homemade without looking like it lost a fight in the delivery bag. The flavours stay traditional, but the setup is practical and relaxed, which makes sense for catering. Some dishes are designed for sharing, others disappear before they make it to the table.
One thing that also makes Chicha practical for events in Bangkok is that they don’t only focus on Latin food. If your crowd leans toward a mix of flavours, they can also prepare Thai dishes alongside the Peruvian and Latin menu, which honestly solves the usual “half the group wants something familiar” discussion before it even starts. They also offer vegetarian options, making it easier to cater to different dietary preferences without anyone feeling like an afterthought.
You can order a full spread for a gathering, smaller trays for casual dinners, or breakfast items with a bit of notice. Their Peruvian breakfast options alone deserve attention — especially the crispy chicharrón sandwich and tamales, which make most standard breakfast deliveries feel a little emotionally empty in comparison.
Now, let me show you what we tried. We started off with a few smaller dishes, giving us a good introduction to the different flavours and styles on the menu.
Now, these Empanadas are honestly the reason I may need to rethink my relationship with empanadas in general. I’ve never really been a big fan of them. Too often they’re dry, dough-heavy, and filled with what feels like a polite amount of stuffing rather than an actual commitment.
These Peruvian ones from Chicha were a completely different story. The crust is soft and thin without falling apart, and the beef or chicken fillings are rich, savoury, and properly seasoned. Everything tastes balanced and full of flavour without trying too hard.
The dusting of powdered sugar on top might confuse some people at first, but after the first bite it makes complete sense. Sweet and savoury works here, and it works very well.
Manuel explained that this style of empanada is very typical in Peru and reminded him of a small neighbourhood empanada shop back home. After plenty of trial and error, they managed to recreate the same style and flavour here in Bangkok. It feels authentic without turning into a history lesson on a plate.
A detail worth mentioning: Chicha also makes its own ground beef for the filling, which probably explains why the texture and flavour stand out compared to the average empanada you grab elsewhere.
Next up were the Patacones — shrimp on plantain — and this is exactly the kind of one-bite party food people hover around trays for.
You’ve got cooked plantain as the base, topped with shrimp, onions, avocado, and spices, all packed into something that disappears in about two seconds. The combination works ridiculously well. Crunchy from the plantain, soft from the avocado, fresh from the shrimp mixture. Nothing overly complicated, just balanced and properly put together.
The shrimp was cooked perfectly too, which matters because overcooked shrimp at catering events is practically a global tradition at this point.
And then came the Chicharrón sandwich — arguably Peru’s answer to the question, “What if breakfast stopped pretending to be light?”
This thing is built around crispy pork that’s been marinated for 24 hours, layered with sweet potato and a simple Peruvian salad made only with red onions and salt — typically without vinaigrette or lime. It’s a variation of Salsa Criolla, often referred to simply as Ensalada de Cebolla, or onion salad. Everything comes together inside fluffy bread with a proper crunchy crust. Rich, balanced, and very hard to stop eating once you start.
Now it makes complete sense why a Peruvian breakfast with Chicharrón and tamales is considered one of the best breakfasts around. It’s the kind of meal that makes toast look like it gave up on life.
“Quite literally, Peru’s traditional breakfast, specifically the Pan con Chicharrón… was crowned the best breakfast in the world in the 2025 World Breakfast World Cup.” – Nick Hamman
The good news is they also make these sandwiches in smaller catering-size portions, which honestly feels dangerous because it becomes very easy to eat five of them while pretending you’re “just trying one more.”
As mentioned earlier, a proper Peruvian breakfast is not complete without a Tamal. In Peru, you’ll find tamales wrapped both in corn husks and banana leaves, and this version was cooked in banana leaf.
Making a proper tamal in Bangkok is not exactly simple. Some of the ingredients are difficult to source, and good corn flour can be both expensive and surprisingly hard to find. Chicha’s solution? Make their own — which honestly explains why the texture was so good.
This tamal was filled with chicken, egg, and olives, wrapped into a soft, rich corn mixture that somehow manages to feel both heavy and comforting at the same time.
Ají de Gallina comes from Manuel’s grandmother on his father’s side, and based on the amount of testing and adjusting that went into this version, clearly nobody in the family was allowed to “just wing it.”
For those unfamiliar, Ají de Gallina is a classic Peruvian chicken stew made with shredded chicken in a creamy sauce built from chilies, milk, and then served with rice, potatoes, and egg.
This version has apparently been made over and over again to get the texture and flavour right. Now, I can’t compare it to anyone’s Peruvian grandmother’s original recipe, but honestly, that doesn’t matter much when the end result is this good.
It’s comforting, filling, and full of flavour without trying too hard. The chicken stays tender, the sauce is smooth and rich, and together with the rice, potatoes, and egg, it becomes the kind of dish that makes you understand why people stay emotionally attached to recipes from home.
They also serve this in smaller catering cups for events and gatherings, which is probably a safer option than giving people full plates when they still need room to try the rest of the menu.
There are plenty of different styles of Ceviche around Bangkok these days, and while some places seem determined to turn it into a science project with foam, mango cubes, or enough toppings to hide the fish entirely, I still believe the simpler approach usually wins.
As someone who grew up on an island, my opinion on seafood is fairly straightforward: don’t mess with the fish too much and let it do the work itself.
That’s exactly why this ceviche stood out so much.
This is Northern Peruvian-style ceviche, the kind traditionally served close to the coast and fishing towns, where fresh fish is the centre of the plate rather than just one ingredient in a long list. The style is simpler and sharper than some of the heavier Lima versions. Fresh fish, lime, chili, coriander, onion — and that’s really all it needs.
Traditionally, this style is also served with sweet potato on the side, which adds a bit of sweetness against the sharp citrus and chili. It sounds simple, because it is simple, but the balance works for a reason.
The seabass Chicha used that day was incredibly fresh and handled properly, which matters because ceviche has nowhere to hide. If the fish is average, the dish is average. Chicha keeps this Northern Peruvian-style ceviche simple and lets the seafood speak for itself. The balance of lime, chili, coriander, and onion worked exactly as it should — fresh, sharp, clean flavours without overcomplicating the plate.
Honestly, give me a plate of this and a cold bottle of champagne and I’ll happily disappear into a corner somewhere for the rest of the afternoon.
“Life is better with a little bit of lime and a lot of raw fish.” – Yours Truly…
One thing worth mentioning: this is not really a dish meant to sit around during long deliveries or spend an hour on a buffet table. Proper ceviche should be made fresh and eaten fresh. This is the kind of food that deserves to be prepared on-site, served immediately, and eaten while the fish is still doing its thing.
Now, the long-running debate over Tres Leches is whether it originally came from Nicaragua or Mexico. At this point, it honestly doesn’t matter much because South America adopted it decades ago and every country — and probably every grandmother — seems to do its own version anyway.
Chicha definitely does theirs their own way too.
Paul’s face in the video below probably explains the situation better than I can.
This is a traditional Tres Leches cake, soft and properly soaked without turning into a soggy disaster, topped with a really good ganache. I won’t give away Chicha’s extra ingredients or little twists here — Manuel can do that himself — but it works.
By this stage I was already completely full after everything else we had eaten, but as everyone knows, dessert apparently goes into a separate storage compartment the body keeps hidden for emergencies. And somehow, this disappeared very quickly too.
Cookies, cookies, cookiiieeessss… and this is how the meal ended: Alfajores.
These classic Peruvian sandwich cookies look innocent enough until you realise how quickly you can accidentally eat several of them without noticing. Made with cornstarch, the cookies have that soft, delicate texture that literally melts in your mouth the second you bite into them. Sandwiched in between is dulce de leche — rich, creamy milk caramel that somehow makes it even harder to stop at one.
Alfajores actually trace their roots back through Spain and Arabic influence, but Peru has long made them part of its own food culture, with different regional styles and fillings found across the country.
Chicha’s version keeps things traditional. The cookie itself stays light and buttery without falling apart completely in your hands, while the dulce de leche filling brings the right amount of sweetness without becoming too heavy.
At this point in the meal nobody realistically needed dessert anymore, but these still disappeared from the table very quickly. Also worth mentioning: there were other cookies with cacao nibs floating around as well. Honestly, by the end of this tasting there were so many cookies involved that nobody was making responsible decisions anymore.
Now, behind this catering business in Bangkok are Manuel and Bunny — two people with very different backgrounds, but a very clear love for food and cooking.
Neither of them comes from years of formal chef training or polished hotel kitchens, but honestly, that’s not really the point here. What matters is that they genuinely care about the food they make, and you can taste that in what comes out of the kitchen.
The two of them moved back to Peru for a period of time, where they ran a Thai restaurant together before eventually returning and settling in Thailand again. Somewhere along the way, Chicha Superfoods was born — combining Manuel’s Peruvian roots with the experience they built together around food, catering, and feeding people properly.
Bunny has also taken the packaging side of the business surprisingly seriously, which honestly makes a huge difference for catering and delivery food. A lot of research and testing has gone into finding the right packaging and setup so the food arrives correctly, keeps its texture, and still looks presentable when it reaches the table instead of collapsing into a sad steamed mess during transport.
For those needing visual proof..
I’m hungry. How do I order ?
Keep up to date with Chicha Superfoods’ menus, special dishes, and promos by following their official Facebook and Instagram page. For catering requests, event bookings, or custom orders, you can also contact them directly through their website.
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