For years, Peruvian food has been all the rage in various parts of the world. Argentina, of course, is part of this trend with options for different gastronomic spaces that offer colorful dishes with delicious flavors and spectacular style.
Under the command of the renowned chef Dangelo from Lima From the cross, Asu Mare (Thames 1514, Palermo; Av. Pueyrredón 679, Once and Av. Corrientes 1660, Paseo La Plaza) invites you to try authentic Peruvian street cuisine. In this “ceviche bar”, the most ancient flavors are combined with interesting signature touches, resulting in a unique experience that is enjoyed by both the Peruvian community and local fans.
Its options designed to share are recommended, such as Asu Mare Round, for two people, which comes with classic ceviche, fish cracklings, seafood chaufa, squid cracklings and seafood cream; and the Bravazo Cevichero Boatto snack on for six, with tequeños, mixed ceviche, choritos de chalaca, rice with seafood, fish and squid chicharrones, chaufa with seafood and leches de tigre.
In Kamay Lounge (Marcelo T. de Alvear at 975, Retiro), the spotlight goes to the kitchen of the talented chef Raúl Zorrilla, who provides Creole recipes from his native Peru and Nikkei creations, always focusing on the quality of the product. There are ceviches, anticuchos, stir-fries, rice dishes and a complete offering of fusion sushi, all in very generous portions.
On the podium of the most requested dishes is ceviche forklift driver, with catch of the day, leche de tigre, glazed sweet potato, chulpe corn and fish chicharrón; the Nikkei lomo saltado, with crispy onion, cherry tomatoes, cilantro, soy sauce and garlic rice; and the Olaya chaufa rice, served with a baby omelet and topped with three anticuchos: chorizo steak, Ecuadorian prawns and chicken. The experience is completed with a large pisco bar, from where they serve original signature cocktails.
Another interesting project Raul Zorrilla is Tori Chipchi (Av. Corrientes 3158, Almagro), where they specialize in wood-fired chicken, which is the most consumed dish on the streets of Peru. They make it juicy on the inside and well-browned on the outside, marinated with a secret 27-ingredient marinade and roasted with red quebracho embers. They also serve fried chicken pieces and grilled anticuchos.
Everything is served in generous portions (many of them to share) and is accompanied with fries, salad and four artisanal sauces: one based on yellow chili, another spicy with rocoto chili, a vinaigrette and a homemade mayonnaise. To drink, there are pitchers of lemonades and tropical fruit juices, as well as Latin-inspired cocktails.
Chalaca Bar (Arévalo 1392, Palermo and Italia 459, Lomas de Zamora) is the latest opening in the country of the famous Peruvian chef Gaston Acurio, established as a benchmark on the world gastronomic scene. This new proposal is inspired by the typical ceviche bars in the port of Peru and there, with a relaxed format, it offers popular dishes in generous portions and at pocket-friendly prices.
After the success of their first location in Las Lomitas, they recently opened a branch in Palermo where they showcase new recipes, such as prawn empanadas, a cause of catch of the day pickled with egg, banana and sweet potato; some corn ravioli with creamy chupe sauce; and a whole fish with fried yucca, Creole sauce and rice.
The prestigious Acurio It is also behind the restaurant so much (Esmeralda 938, Retiro) and here he proposes recipes from the Creole cuisine of Peru, which are fused with flavors from other latitudes of the world. The ceviche and its different versions of causa are not to be missed, but signature dishes are also suggested such as prawn wontons with Nikkei sauce, wings with oriental seasoning and pickled turnip, loche squash risotto with saltado criollo and supremón with spaghetti al Lima pesto with huancaína sauce.
Finally, on this tour we could not miss The sea (Arévalo 2024, Palermo), the famous cebichería of Gaston Acurio which garners multiple recognitions around the world. Traditional Peruvian and Nikkei cuisine is offered here, based on native ingredients and the freshest fish from our coasts. Tiraditos, anticuchos, seafood plates, rice, salted and whole fish are some of the delicacies that stand out on the menu.
However, the signature dish of the place is the ceviche, which is offered in various presentations, such as the Criollo, with catch of the day and squid fried in tiger’s milk with yellow chili; the Nikkei, trout with tiger’s milk with panca chili and tamarind; and the Luxurious Mixed, with fresh fish, prawns and octopus in creamy tiger’s milk of Peruvian chilies.
by RN
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