Passed by Perusa but have not had a chance to stop by. My favorite parts of Peruvian cuisine are…
Leche de Tigre preferably with Snapper or Corvina. The leche is strained broth from cooking leftover fish/parts with celery, onions, aji, lime, seasoning.
Tacu Tacu refers to football shaped beans and rice topped with steak, seafood, etc… Usually get steak and unless it is eaten fresh is usually a bit overcooked. I just harken back to the well done preferences of my youth.
Pollo a la Brasa is marinated rotisserie chicken with Peruvian spices. Hard to argue with this dish. Staple of takeout and great the next day, or the day after that. Usually a great deal for takeout.
Palta Rellena is 1/2 Avocado with shrimp, tuna or chicken salad on top.
Other dishes…
Jalea is mixed fried seafood and is best eaten at the restaurant.
Chaufa is similar to Chinese fried rice with various versions.
Beef or Chicken Saltado is a vinegar based brown sauce with onions, tomatoes, peppers served with fries and rice.
Tallarin is similar to pesto, pasta served with various proteins.
Causa is riced potatoes mixed with aji amarillo. It is formed and layered with tuna, shrimp or chicken salad.
Parihuela is a tomato based seafood dish that I find just OK.
Lots to like.
