De Paso Sanguches of Peru

De Paso is not just a Peruvian sanguchería — it’s a living tribute to flavor, the land, and the moments that truly matter.

Fausto Schmiel, our founder, grew up surrounded by the aroma of ají sizzling in the pan, the steam of rice cooked over wood fire — yes, wood fire, just like it was always done at home — and the deep, bold flavors that only a Peruvian mother can create in a countryside kitchen. He was raised on a small farm called La Ponderosa, in northern Peru, where life revolved around simplicity, authenticity… and food.
Because in Peru, we don’t say “sandwich”… we say sánguche.

And it’s more than just a different word — it reflects how we express ourselves through our own cultural voice. It’s how we’ve taken a global concept and made it unmistakably Peruvian, infusing it with our ingredients, our creativity, and our soul. The Peruvian sánguche carries history between slices of bread. Whether it’s chicharrón, lomo saltado, or a triple, each one is a flavorful expression of heritage and love — served by hand.
Here at De Paso, we don’t just make sánguches. We invite you to taste Peru in every bite, to experience our culture, and to take a seat at our table — as if you were part of the family.