Chicharroneria Kio Peru

In 1978 Kio and Alfonso rented a soda-fountain stall near the Lobatón market in Lince and named the business after her. Out of it came the pan con chicharrón that now draws a queue on Avenida Universitaria: the pork is simmered for the best part of an hour in water with an oriental-leaning seasoning — the house's Japanese inheritance — and only then finished on the griddle. The menu grew over the years to lomo saltado, rotisserie chicken and the SalchiKio, and the brand spread to Miraflores, Pueblo Libre, Barranco, Magdalena and Ate. Our read: it opens at seven in the morning and that is its best hour — pan con chicharrón is breakfast, not dinner — and the room fills with students at midday. Nominated for Summum 2025 in the sandwich category.