My name is Sergio Ratti and I'm Founder of Kusi Foods.

I didn’t create Kusi Foods as a business — I created it because I missed home.

I was raised in Peru, where food is never “just food.” It’s memory, family, tradition, and pride — the way you feel connected to where you come from.

When I moved back to the U.S., I went looking for that same taste…but what I found on the shelves didn’t feel like Peru.

It had heat, but not heart.

So I started Kusi Foods to share the flavors I grew up with — authentic, vibrant, crafted with intention, and made the way Peruvians cook for the people they love.

This isn’t just another sauce — it’s a piece of my home that I’m passing forward.

If you’ve never been to Peru, I hope this is your first true taste of it.

OUR PROMISE:

"When you can't travel to Peru, let your taste buds do the traveling, we deliver a of the Andes straight to your kitchen"

It’s no coincidence that KUSI means happiness, joy, and fun in Quechua—an ancient language still spoken in the Andean highlands of South America.

We thrive by partnering with Peruvian visionary chefs who channel the country’s rich culinary heritage into bold, original sauces. These creators aren’t just preserving tradition; they’re reinventing it, blending ancient ingredients with modern techniques to craft flavor profiles that are both rooted and revolutionary. We provide them with a platform to innovate, experiment, and share their creations with the world. By spotlighting their work and investing in their growth, KUSI becomes a launchpad for Peru’s next generation of culinary artists—bottling not just sauce, but a story of pride, passion, and purpose.

They are a couple with a burning passion for the ancient techniques of fermentation, especially those passed down through generations in the majestic lands of the Ancient Andes.

Giuliano and Paula have embarked on a culinary journey to craft bold flavors that revive forgotten traditions. Their latest creations for Kusi Foods are two signature hot sauces, born from their mastery of fermentation. The Andean Heat hot sauce blends the heat of limo chilies with the sweetness of red bell peppers, capturing the essence of the Andes. The Mystic Gold mild sauce fuses fiery spice with tropical sweetness, a striking balance of bold and smooth.

Their passion for traditional techniques resonates with those seeking authentic flavors, turning their sauces into instant favorites. More than just a culinary success, their work honors the ancient Andean heritage—proving that a deep connection to tradition can spark something truly extraordinary.

Valeria Contreras, a 2024 graduate of Universidad San Ignacio de Loyola, Peru, in Gastronomy and Restaurant Management, is a gastronomic enthusiast passionate about exploring the riches of Peruvian biodiversity. Her latest creation, the Oriental Fusion mild sauce, is the result of her creativity in combining different culinary traditions and leveraging unique ingredients.

The Oriental Fusion arises from Valeria's curiosity to blend flavors and textures. Using ingredients like ají limo and ají charapita from the Andes and the Amazon jungle, along with Asian-inspired elements such as kion (ginger), sillao (soy sauce), and sesame oil, Valeria has crafted a sauce that captivates the palate with a perfect balance of spiciness, sweetness, and smoky depth.

Her creation is more than just a sauce — it represents a meeting of two rich culinary heritages: the ancestral flavors of the Andes and the vibrant influences of Oriental cuisine, both of which have deeply shaped Peruvian gastronomy. Oriental Fusion is an expression of Valeria's passion for innovation, tradition, and her commitment to celebrating Peru’s diverse culinary roots.