Uncle Marco’s is a Peruvian restaurant that has a small section of the menu dedicated to Paraguayan specialties, so that was our initial focus.
The most interesting part of that menu was the vori vori soup, a chicken and dumpling concoction with a thickened broth. This was very rich and tasty:
Next up was the beef empanada with a just-moist interior flecked with some chilis and a gorgeous, thick golden crust:
The rest of the meal, from the Peruvian menu did not quite live up to the early promise.
We had a plate of heavily marinated and extra-crispy anticuchos and a separate order of similar gizzards. I thought the hearts were far more tender than I’ve had before, and the gizzards were very rubbery. In both cases the flavor of the marinade was seriously effective.
We also had a very pleasant corvina ceviche, and this provides the best use of the bowl of cancha we asked for. Sprinkle some on top and it makes everything taste better.
The complete dud of the meal was an escabeche, which was a fish with gravy:
In terms of flavor and texture, it bore little resemblance to what I’ve had before in both Peeruvian and Jamaican places, with little of the vinegar tang I’ve come to expect.
We probably should have ordered more from the Paraguayan section, though most other choices were variations on a milanesa. I would definitely go back for that.
