Kumar y sus Polluelos

The logo says it plainly: «pollería acevichada». Kumar marinates the chicken for seventy-two hours and sends it to the coals the classic way — family-size Peruvian potatoes, salad with pickled radish, house sauces — but what put it on the map is the ceviche sauce ordered on the side that went round on TikTok, and a shawarma built from the same charcoal chicken. The room is small and neighbourhood-scale, on Jirón Tacna, with awkward parking; the menu is arranged in packs from largest to smallest, from the Mega for a whole table down to a quarter chicken. Closed on Mondays.