Eli's Peruvian Kitchen in College Area serves traditional Peruvian cuisine from 4979 El Cajon Boulevard in San Diego's 92115 ZIP, adding South American depth to the international dining corridor that stretches east from City Heights through the SDSU campus zone. Chef and owner Elizabeth Mostacero left Peru 35 years ago, launched Eli's Signature Peruvian Catering in 2012, and opened the sit-down restaurant in July 2017 to meet demand from corporate and private event clients who wanted a permanent dining location. The menu runs on unchanged generational recipes built with imported Peruvian products, centering on lomo saltado, ceviche de pescado, tallarin saltado, seco de carne, arroz chaufa, and pollo a la brasa rotisserie chicken. Chicha morada —a purple-corn drink—and maracuyá passion fruit juice are made fresh in-house. Eli's shares the El Cajon Boulevard Latin and international dining corridor with Carnitas Las Michoacanas, whose pork program anchors the Mexican side of the strip. The restaurant doubles as a private event space with bilingual English-Spanish service and a dining room scaled for parties of 10 or more. Mostacero's catering operation continues to fill corporate orders across San Diego County, and customers travel from Orange County, Riverside, and Los Angeles specifically for the kitchen's output. The bakery component produces alfajores and traditional arroz con leche, and mazamorra morada—a Peruvian purple corn pudding—rounds out the dessert roster. El Cajon Boulevard's international dining density also includes the Vietnamese pho program at Phở Hòa a few blocks east, reinforcing the corridor's position as San Diego's deepest concentration of non-chain ethnic restaurants. The business identifies as Latina-owned and women-owned.