I’ve been reading about a Peruvian restaurant nearby and have been thinking about Ceviche and roasted corn kernels and Chicken ala Brasa and Parihuela and Pisco Sours. A lot. Too much. Sorry, but that’s how my mind works. So it’s Saturday night and we have no plans and we cooked at home last night and there’s not much in the fridge and it’s too late to call someone without offending them. (Whadayathink? We have no life? What am I? Chopped liver? Couldn’t you have given us a minute?)
So we decide to give this place a shot. It’s BYOB and 25 minutes away. Don’t have to get dressed up. They appear to have all the stuff I’m thinking of and more.
The dining room has plenty of seating. The chairs are comfy. Most of the customers look like they came from Peru. Our waitress is Colombian, very sweet and communicates fairly well considering she has minimal English skills.This is a bowl of the roasted corn kernels that are always served in Peruvian restaurants along with this green (cilantro) dipping sauce. Fun for nibbling and far less filling than bread and butter.The Ceviche Mixto was beautifully presented and quite good. It seems that everyone covers their Ceviche with onions, so you can’t see it until you start eating it. The sweet potatoes that they served on the side were also smooth, soft and perfect.This appetizer was called Choros a la Chalaka. It was New Zealand mussels marinated in lime juice and garnished with onions and peppers. Quite delicious.A close-up of a mussel. Plump and perfect.I’ve been jonesing for Parihuela for over a year. The place I go to in Florida has taken it off the menu. This one had wonderful broth and was loaded with seafood including shrimp, clams, mussels and chunks of fish fillet. I had a ton of leftover broth that I took home and enjoyed the next day for lunch.Barb ordered a side of steamed spinach because she wasn’t having any of the 4,000 varieties of potatoes that come from Peru.We ordered Medio Pollo a La Brasa which is half of a rotisserie chicken. Peruvians make a special spice mixture for their chicken which is always delicious. This chicken had great crispy skin, moist dark meat but somewhat dry white meat. Very inexpensive, $11, and a generous portion.For dessert I ordered the Picarones. These are freshly fried donuts that make you go crazy. They bring them to your table hot, just made to order.They pour a fruit-infused syrup over the donuts. Guaranteed to satisfy any yen for dessert. Me and Chef Freddy just after the meal.
Peruvian food is always tasty and this restaurant is authentic and fun. I recommend coming with family and friends and bringing some good wines.
I asked Chef Freddy about Pisco Sours. He said: bring the Pisco and we’ll make the cocktails for you. How can you beat that?
JoshEatsandDrinks 