What to eat
Taberna criolla / comida limeña · barranco · $$$
250 g of artisanal rolled suckling-pig ham, served with 2 buns and salsa criolla.
Pork belly chicharrón sandwich.
Battered silverside fish sandwich with tartar and salsa criolla.
Bonito escabeche sandwich with crispy onions.
Country-style suckling-pig ham sandwich with salsa criolla.
Catch-of-the-day ceviche in leche de tigre, served with fried diced octopus chicharrón.
Lima-style causa filled with chicken, avocado and hard-boiled egg.
The classic one — generously filled.
Marinated since the night before.
For the middle of the table, with huancaína and huacatay sauces.
In a bun, beside the rice, or however you like it.
Traditional soup with minced beef, red chilli base, noodles, a splash of milk and egg.
Chicken broth with vegetables and noodles.
A taberna classic. Add a touch of rocoto to get the most out of it.
Super juicy, with crispy skin, served with a chorrillana-style onion sauté.
Braised chicken gizzards.
Juicy lomo saltado stir-fried over high heat: onion, tomato, ají amarillo. Cooked at maximum heat for a smoky flavor and juicy beef.
Ají de gallina with boiled potato, rice and hard-boiled egg. Large portion.
Beef chaufa fried rice with egg and fried plantain, over high heat.
Arroz tapado of beef stew with raisins, olives and egg; white rice, egg and fried plantain.
Cooked for long hours — no knife needed.
Juicy and lightly smoky.
Tender braised osso buco, slow-cooked for hours in a creole base and tomatoes, 800 g.
A perfect combination of flavors and textures. A classic.
Served with fried yellow potatoes and rice.
All the memories of creole jarana parties, on one plate.
Short-rib seco braised in a cilantro base, slow-cooked for hours; rice and beans.
Pork ribs, chorrillana style.
Homestyle tripe cau cau, served with sangrecita.
Black-bean tacu tacu with juicy liver steak and sautéed onions. Personal portion.
Juicy lomo saltado stir-fried over high heat: onion, tomato, ají amarillo.
Noodles stir-fried in the wok with diced beef tenderloin.
Tender braised osso buco, slow-cooked for hours in a creole base and tomatoes.
Chicken gizzards braised in an ají amarillo base.
Beef chaufa fried rice with egg and fried plantain.
Ají de gallina with boiled potato, rice and hard-boiled egg.
Side of fried egg.
Mashed potatoes.
Lettuce, avocado, tomato, corn kernels, cucumber, carrot and olives.
Side of white rice.
Side of beans.
Side of fried plantain.
French fries.
Extra ground rocoto chilli.
Peruvian purple-corn pudding.
Peruvian crème caramel (flan).
Homemade bread pudding.
Rice pudding.
House passion-fruit drink.
House lemonade.
House purple-corn drink with pineapple and cinnamon.
300 ml.
330 ml.