7 restaurants to eat Peruvian food in Buenos Aires

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  Catalina Deguer 23/05/2022

Let's see, neighborhood by neighborhood, different restaurants to try the best dishes of Peruvian cuisine, which is characterized by having a marked influence from the Japanese immigrants who arrived to that country. Ceviches, tiraditos, chaufa rice, sushi and pisco are the main stars of these menus. 

Cathedral of Pisco

This restaurant is a classic among the Peruvian community. It is without a doubt, a little piece of Peru in Buenos Aires. Not long ago, the renowned Peruvian chef José Castro Mendivil, creator of Osaka, Sipan and Olaya, modified the menu of this place, removing dishes that are not so popular and reverting others to give it more quality. 

Among the new additions, the "Trio cevichero, chifero and national Maestro Teo" stands out. It is a ceviche with yellow pepper, crispy squid pork rinds and a chaufita of Amazonian cecina. Other options are Ceviche Chorrillano, the great classic of the house that includes catch of the day and traditional tiger milk; and Miraflores ceviche, which is a catch-of-the-day version, creamy leche de tigre with yellow pepper and topped with crispy squid cracklings. 

Another must-see is the Gallina Chijaukay, a crispy and juicy broaster chicken breast milanesa turned into chijaukay chicken bathed in a menci paste sauce (a fermented bean paste) with pisco and a mushroom reduction, served with rice and chicken wontons.

For dessert, a great choice is the tres leches cake reversed with a ciborium filled with a super moist sponge cake bathed in cream, evaporated milk and condensed milk with a blancmange background.

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Hand Lounge

It is an excellent meeting point for lovers of traditional Peruvian cuisine and Nikkei flavors.
The experience of this restaurant is “a carte sung”, it is That is, the waiter approaches the table and describes the different Nikkei dishes and Peruvian Creole cuisine that rotate daily
However, there are some classics that never change , such as the traditional ceviche or pink salmon with rocoto tiger milk, fish crackling, lomo saltado, polloda (grilled boneless chicken bathed in anticuchera sauce, with potatoes and salad) , the mellow squid ink rice (with grilled squid and Ecuadorian shrimp in anticuchera sauce), among others.
For those who like sweets, two dishes that are always there are a chocolate cake with Peruvian ganache and the duo of lucuma dipped in chocolate and coffee.
As for its cocktail proposal, between pisco-based options and signature cocktails, among which the house favourite, Golden Gin (pisco, gin marinated in cardamom, lime juice, syrup and pineapple juice) stands out. 

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Inca gate

This restaurant is located in the historic Pasaje Belgrano, which was built at the end of the 19th century. At that time it functioned as a commercial promenade and the upper floors were rental housing.

Currently, in one of those restored premises, but which maintains the period façade , is Puerta del Inca, which stands out for its fusion and signature cuisine.

On the menu, in the section "cold entrees" there are numerous options of ceviches, causes and tiraditos. Some of the dishes that stand out are: Tiradito de la casa (thin slices of salmon and sole, served in orange bell pepper sauce, marinated in lime juice), Causa de octopus (tacos of steamed octopus, olive sauce , mix of green leaves) and the house specialty, Ceviche Puerta del Inca (sole and seafood in three versions). They also offer sushi, pasta, meat, among others.

One thing to keep in mind is that the Cassa Lepage Art Hotel< is in the same building./b>, an accommodation that has a museum and works of art on display. You don't need to be a guest to tour their samples. 

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purple tiger

Its name honors the milk of the tiger, as they call the ceviche juice, and the chicha morada, an emblematic drink of Peru. After the success of the FabricSushi chain, the owners wanted to venture into this field.

Miguel Torres Alvarado, who passed through the kitchens of Sipan and Olaya, is the one in charge of achieving a balance in their dishes. It seeks to highlight the flavors of its Peruvian roots and at the same time make them friendly to the Argentine palate. 

Some dishes on its menu that stand out are: ceviche ají ají (yellow chili cream 
white fish, octopus and shrimp with purple onions and coriander and olive leaves), scallops flambéed with parmesan cheese, nikkei tiradito , salchipapa, among others. The options are numerous and they have a special section for vegetarians and vegans

Something that few know and gives added value to spend a splendid night, is that the place has a hidden bar in a basement. 

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Both its setting and the dishes invite us to immerse ourselves in the Peruvian jungle. In a space with an avant-garde spirit, with a terrace with a seductive atmosphere, a proposal for signature cuisine and cocktails is offered, inspired by traditional Latin American products.

Two of their recommended dishes are the wild ceviche of pink salmon with passion fruit gazpacho and sweet chili; the hot ceviche of the day's catch on the fire with prawns and leche de tigre with yellow pepper; the salmon tiradito with passion fruit gazpacho and the sole tiradito with wasabi tiger milk.

To close with a flourish , its menu features popular desserts with a twist, such as the limeño suspiro volcano, and grilled banana with goat cheese, dulce de leche and crunchy walnuts.
The pairing perfect is obtained with signature cocktails. One of the classics is the Huambrillo (pisco macerated in coca leaf, yucca fermentation, lemon and citrus syrup). For those who prefer non-alcoholic drinks, they prepare the traditional chicha morada (made from purple corn).

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Its gastronomy is a Peruvian-Japanese fusion. It was recognized by the government of Peru as the best Nikkei cuisine restaurant outside of Peruvian territory.

It has three locations . Two in Palermo, one of them in Mercado Soho, and another is located in Wyndham Nordelta, with tables that overlook the bay and also the hotel pool. There, in addition to its menu with a Nikkei imprint, it also offers sandwiches and a kids' menu. 

Some of its dishes are: dumplingsJapanese of prawns, rainbow trout and pork marinated in spices and hoisin sauce, steamed and lightly seared on one side, come with hoisin mayo; crispy potatoes with Andean cheese, bathed in delicious huancaína sauce and topped with hot chalaquita; ceviche trio, an option to taste the 3 flagship fishes in different leches de tigre; and chaufa with bean sprouts and ramen noodles, with an omelette stuffed with loin kushiyaki, prawns, chicken, pork and grilled hearts of palm and avocado, among others

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La Mar

It is possibly the most famous cevichería in Buenos Aires. Created by Gastón Acurio, it was consolidated as a successful gastronomic proposal, being a faithful replica of its headquarters in Peru, together with the other locations in Bogotá, Miami, San Francisco, Santiago de Chile and Qatar.

Chef Guillermo Roque Castro is in charge of commanding the kitchen, awarded in the ranking of the 100 best restaurants in Latin America.

Their dishes are designed to be shared. The ceviche are the star. They have more than 6 varieties. Some of the options are the Lujurioso (catch of the day, prawns and octopus in creamy leche de tigre with confit chili peppers) or the Mixed fish and shellfish (prawns, baby squid and cockles, in leche de tigre with liquefied yellow chili). 

Other popular dishes are tiraditos, makis and niguiris, ideal to start the explosion of flavors. Causas, another typical Peruvian dish, are a very tempting option. The favorite is the Causa Nikkei (stuffed with avocado, tomato and egg, with sweet and sour trout tartare, nori and avocado aioli).

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