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.