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2024-05-23
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Dinner for 6. Peruvian cuisine. Decided to try as a result of a random pop-up on IG. Seated in a cozy corner by the window. Big menu. Wanted to try everything. Attentive server was concerned that our stomachs might not be as wide as our eyes. Here’s what we had. -Pumpkin soup (soup of the day)-Tamal (an Aztec word meaning “wrapped food”), a traditional Mexican dish of corn-based dough filled with pork, wrapped and cooked in banana leaf. Overall texture reminded me of couscous. Served with yellow
Seated in a cozy corner by the window.
Big menu. Wanted to try everything. Attentive server was concerned that our stomachs might not be as wide as our eyes.
Here’s what we had.
-Pumpkin soup (soup of the day)
-Tamal (an Aztec word meaning “wrapped food”), a traditional Mexican dish of corn-based dough filled with pork, wrapped and cooked in banana leaf. Overall texture reminded me of couscous. Served with yellow chili sauce and onion salad.
Ceviche of seabass from Callao (seaside city in Peru), marinated in a zesty citrus-based marinade known as tiger's milk, so called as locals consider it an aphrodisiac and hangover cure. Served with a medley of onions, corn, and sweet potatoes, adding a pleasant contrast of flavors and textures.
Beef empanada, ie golden and flaky pastry filled with beef, egg, onions, and spices- the Peruvian answer to the British beef pie. Served with chimichurri- a tangy green herbaceous sauce commonly made with finely chopped parsley, olive oil, red wine vinegar etc. Not to be confused with pesto (which is made with basil, Parmesan cheese, pine nuts etc).
-Tequeños- crispy and flaky dough stuffed with gooey, melted Raclette cheese. Served with yellow chili sauce.
-Grilled pork chorizo served with chimichurri and yellow chili sauce. The chorizo was surprisingly not spicy but juicy and flavorful.
Grilled half chicken, marinated with a blend of spices. Served with the orangey rocoto pepper sauce (very spicy) and a choice of 2 side dishes. We picked the mixed salad and French fries.
Seco de Carne- a traditional Peruvian stew featuring short ribs braised in a flavorful cilantro-based sauce with carrots, dark beer and spices. The meat was tender and flavorful, and the sauce rich and aromatic. Served with rice and small yellow beans. The beans were so good we ordered a separate portion.
Green duck rice- smoked duck breast, duck leg confit and fried egg served with incredibly flavored rice cooked in cilantro, which gave it its signature green color. Surprisingly the rice did not have the pungent coriander taste.
Unfortunately not many options were available on the menu for VeggieGal, who was in fact vegan. Fortunately tho, Chef decided to custom-make a Special Salad for her. We all dived in to try the mushroom crackers on top- so good we ordered a separate portion of those.
Only churros were available for dessert. These fried dough pastries were crispy on the outside and soft on the inside, dusted with cinnamon sugar, served on a bed of bananas with dulce de leche on the side.
Decided to get several bottles of the homemade chimichurri to use at home. Finished all the wine we BYOed and someone exclaimed that we couldn’t leave without trying a Peruvian cocktail. Ended up with A LOT of Pisco (a very alcoholic Peruvian grape brandy). The rest of the night was a blur, with several hazy memories of talking very loudly and waiting for ages for an unconfirmed Uber.
In summary: peachy party night at this Peruvian culinary gem offering authentic dishes, attentive service and warm atmosphere.
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