"We’re always on a hunt for a good Peruvian restaurant. The service was a little slow at first since the place was full at 8 pm. After serving us our drinks, Willy our host and waiter extraordinaire, gave us banana chips and chanchas. The chips were thin and crispy like nachos and the odd shape of the corn nuts couldn’t belie the fact of its non-GMO origin indigenous from Peru. For appetizers, Willy suggested Papa rellena and Chaufa. The potato croquettes were like cloud pillows on your tongue accompanied by thinly sliced marinaded red onions, which is once again adding aromatic tartness to the dish. Alongside the chaufa were 2 amuse-bouche of mussel ceviche. The serving was so generous that one might consider to skip the entree at this point. The batter of the Chaufa is as light as a tempura and I’m just a little disappointed that the pickled red onions stole a bit of the seafood’s crunchiness. The entree, grilled Pargo (red snapper) was plated simply in a middle-eastern tradition with yucca also reminded me of the Philippine islands. So in just one night, I was transported to at least four countries. The restaurant might not be Michelin star in standards but their food speaks to the heart. Our dinner ended with a shot of pisco sour, (I had been fully converted to E-PISCO-Palian drinker since my Peruvian trip years ago) and a plate of tres leches cake to share. It’s a perfect dinner."
