Commanded by Gastón Acurio, this cebichera bar is strengthened in the city of Buenos Aires with two stores that bring the Peruvian street food to the Buenos Aires.
Chalaca Bar, located in Arévalo 1392 (Palermo) and Mountaineers 2599 (Belgrano), landed in Buenos Aires in 2023 with a proposal that transports to Peru, specifically, to the port of Callao.
This is the third Gastón Acurio project in the country, which surprises with abundant dishes at a good price and passing, based on fish and shellfish; Ambientation with the presence of nautical, popular and blank, blue, red and yellow elements, characteristic of the ships there. And with a lot of background sauce as a musical curtain of the house.
The Palermo store, open for a longer time and located in a light corner, has become a convening point for both the Peruvian community and for the premises and tourists. Belgrano’s, located on the ground floor of a hotel, saw the light in December. In both spaces a festive atmosphere, with Chalaca Wave, is breathed, that is, with music, joy and seasoning.
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A design that invites you to enjoy
The Barra Chalaca Barl replicates that of the canteens of that port area, with its chairs, tables, sight bars and legends with popular messages, offering diners an experience they want to repeat. Attention is decontracted and personalized, which helps a lot to those who start in this type of kitchen and do not know what to choose.
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Traditional dishes
The house has traditional dishes based on fish and shellfish, but an expansion is allowed through versions of vegetarian cebiches and vegans and elaborations that arise from the merger with other gastronomies. Two examples of the latter are the Milanese of Fishing of the day with french fries (a wink to the milanga) and the Wantacos, a kind of tacos with trout tartar and nikkei avocado made with the mass of Wantán. The portions are abundant, ideal to share, and that’s what the Chalaco spirit is about.
Barra Chalaca letter is divided into sections that are worth exploring: cebiches and tiraditos, causes, sanguches, piqueos, soups, pork rinds, chaufas, rice, plates, whole fish and desserts. The stars are the cebiches in their more than five versions (there are some exclusive of each branch), although they are also unmissable options for chopping such as chalaca empanadas, stuffed with prawns of prawns and gouda cheese, and the coclo pancake with creamy cebiche.
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The sweet touch to close
To close the food, there are two desserts: the classic Lima sigh and a version of the querendona, cake based on a humid chocolate cake.
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Cocktails and wines designed to accompany
The offer of beverages has classic cocktails in the area and some author, such as the Matapena, based on pisco, hierbaluisa (cedrón), chamomile and ananá. This section has a selection of wines designed to accompany the intense flavors of their dishes and two wines created by Santa Julia especially for Barra Chacaca.
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An experience to repeat
Barra Chalaca transports to the lands of the port of Callao and thus transforms any lunch and dinner into something that diners want to repeat: original and intense flavors, plates to share at a good price, smiles and a friendly atmosphere.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
