SARASOTA, Fla. - Delicious authentic Peruvian cuisine. Even the Peruvian chefs from other restaurants in town dine here a few times a week.
The national dish Jalea is a flavor bomb in excellence while the ceviche and tapas plates win high praise. Start with a pisco sour or mojito and linger over plates of roasted peppers and Spanish ham.
Al fresco dining and 2 dining rooms make this a gem for large parties like a rehearsal dinner.
Menu changes weekly with rotating specialties Do not leave without a Crema Catalans.
- 5oz Beef tenderloin
- 2tbls Pisco
- ½ Large onion sliced julienned
- ½ Large tomato, seeded and sliced julienned
- ½ tbsp Garlic paste
- ½ tbsp Peruvian panca pepper paste
- 1tbsp Soy Sauce
- 1tbsp Red wine vinegar
- ¼ tsp Ginger
- Peruvian yellow pepper Sliced julienned
- Vegetable Oil
Heat the oil in a wok over medium high heat. Season the meat with cumin, salt and pepper to taste. Seal the meat and add pisco, when the juices begin to be released, remove the meat from the Wok. Fry the onion, add extra oil if needed. Add garlic and panca pepper. Add the tomato and the meat back to the wok. Add the red wine vinegar, oregano and soy sauce. Sautee until tomato softens. Serve over French fries with side of white rice.
- 6oz White fish (small pieces)
- 2 tbsp Chopped cilantro
- ¼ tsp Garlic paste
- ¼ tsp Ginger paste
- ¼ tsp Celery paste
- 4 oz Lime juice
- Onion sliced julienned
- Peruvian Limo pepper
On a mixing bowl place the fish, add the ginger, garlic, celery paste and cilantro. Mix well, add lime juice and Peruvian limo pepper. Salt to taste. Add the onions.
Serve with sweet potato and Cuzco corn.
Chuletas de Cordero
- 4each Lamb rack frenched
- ½ qt Olive Oil
- 1 cup Fresh minced garlic
- ¼ cup Fresh Oregano chopped
- ¼ cup Fresh Thyme chopped
- ¼ cup Fresh Rosemary chopped
- Salt & Pepper
In a mixing bowl place all the ingredients and mix well. Place the lamb chops in a bowl, rub the rack with marinate. Place in the cooler for few hours.
Place the lamb rack into 400 F over until medium rare (about 10 minutes) let it rest before serve.
Serve with a Jumilla wine sauce and roasted potatoes.
- 4oz White fish
- 4each Large Shrimp
- 4 oz Calamari
- 3each Mussels
- 1 each Egg
- A.N. Wheat flour
- A.N. Corn meal
- A.N. Cornstarch
- Evaporated milk
- Salt and peper
Cut the fish on strips and calamari on rings. Add salt and pepper to the fish and seafood. In a bowl mix the egg with the milk and in a separate bowl mix the flour with the corn meal and cornstarch. Place the fish and seafood into the egg and milk batter and the coat it with flour mix. Deep fried.
Serve with fried yucca, Peruvian tartar sauce and Criolla Sauce (onios, cuzco corn, lime juice, cilantro and Peruvian pepper)