Chefs especially recommend sharing options, such as Asu Mare Round (which includes seafood chaufa, fish chicharrón, squid chicharrón, classic ceviche and spicy seafood); he Cevichero boat bravazo (a boat-shaped structure with mixed ceviche, rice with seafood, chaufa with seafood, leches de tigre, choritos de chalaca, tequeños and fish and squid chicharrón for between four and six people); or the duos or trios format, which allows you to choose some hot dishes.
To close the night, classic delicacies surprise, such as Lima sigh wave Tres Leches Cake, and as a pairing, the bar shines with classic and signature cocktails. At Asu Mare, the portions are generous, the prices affordable and they have careful attention.
Address: Av. Pueyrredón 535, Eleven; Thames 1514, Palermo; and Corrientes 1660, Walk the Plaza.
Chalaca Bar
Chalaca Bar It is the third project in Argentina by the renowned Peruvian chef Gaston Acurio. Located in Palermo, This cebichera bar refers to those of the Port of Callao in which happy music, abundant food to share and good vibes prevail.
The menu invites you to try tiraditos, ceviches, causa, sandwiches, snacks, chaufas and rice, in street food format and at affordable prices. Among the recommended dishes is the tiradito of fresh catch of the day Chucuito (with creamy tiger’s milk, avocado and olive); he Chifa ceviche (fresh fish with sesame oil, peanuts and wonton strips) or Ancient cause (with pickled catch of the day, egg, banana and sweet potato).
At the same time, in the tempting section of “piqueo”, With dishes designed to share, the Chalaca empanadas (stuffed with spicy prawns) are not to be missed; the wantacos (stuffed with trout tartar and Nikkei avocado) and the seafood croquettes with yellow chili tartar sauce.
In the rice section, we recommend bye Nikkei (with prawn and sweet potato tempura with Nikkei sauce) and a veggie chaufa rice with seasonal vegetables. The sweet ending comes with the traditional Lima sigh and the tres leches cake.
To pair, the menu has selected wines —including two options made by the Zuccardi winery especially for the place—, industrial beers and classic cocktails —such as the Pisco Sour— and some more signature ones, such as the distinguished Matapena (with pisco or gin, lemon verbena, chamomile and pineapple).
Address: Arévalo 1392, Palermo.
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Revelry
This proposal from Palermo, by the chef Pablo Julca Trujillo, invites you to enjoy the flavors of Peruvian-Nikkei cuisine with Argentine touches. Made with fresh raw materials, you can choose ceviches, causa, anticuchos, tiraditos, sushi, rice, pasta and even grilled meats.
The menu surprises with dishes that reflect this fusion, with starter options such as the outstanding fried ají de gallina empanadas (with yellow chili paste and shredded chicken) or the classic Causa Limeña with chicken (called “La Limeñita”). Among the main dishes, we recommend the black seafood risotto, the sautéed loin with huancaína fettuccine and the Jarana Milanese (made with chorizo steak and huancaína sauce).
The innovative roll pieces of the sushi deserve a special mention: the Acevichado (with tempura prawns, cooked sweet potato, avocado, fish topping, scallop emulsion and broken canchita corn) or BlackRoll (with shari in cuttlefish ink, furai prawn, white fish flambéed in Japanese butter, prawn tartare with chili garlic and mkm au gratin). They also have classic rolls and veggie options. As for the sweet section, it is possible to taste the Lima sigh, a chocolate mousse and a coconut flan.
The bar offers signature cocktails, such as the Andromeda (with JW Red Label, soursop, simple syrup, lemon, exotic tea that is served at the table and the cocktail changes color), selected wines and natural juices that contribute to an unmatched flavor experience.
Address: Fitz Roy 1722, Palermo.
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The sea
When making a compilation of the most outstanding Peruvian places, you cannot miss The sea. This Peruvian cebichería located in Palermo, which bears the signature of Gastón Acurio, invites you to try authentic dishes of Peruvian cuisine prepared with fresh seasonal fish from the Argentine coast, finely selected seafood, top-of-the-line raw materials and innovative techniques that They add value to the experience.
The chef Astrid Acuna She is in charge of the kitchen at this place, which presents ceviche as the signature dish of the house, and continues the tour with delicacies such as tiraditos, anticuchos, causa, rice, sudados, stews, Nikkei sushi, whole fish and seafood grills. .
All the dishes on the menu reflect great culinary technique, among which options such as ceviche bachiche (with catch of the day in classic tiger’s milk, avocado, capers and olive oil or the oriental trout ceviche in classic tiger’s milk with pickled vegetables, peanuts and sesame oil); he lacquered tiradito (containing trout, passion fruit tiger’s milk, turnip, green greens, eel mayonnaise and sesame seeds); the ancient cause (with pickled fish crackling, sweet potato, banana and egg); the fishing Muchame (with fish cured with caper chimichurri, garden tomato, avocado, crunchy garlic and olive served on chickpea puree, accompanied by homemade cookies with a tacc-free seed mix); or the choripancito La Mar (with artisanal bread stuffed with sea chorizo, chimichurri, chalaquita and rocoto sauce).
The rice in the pot with seafood of the day, chorizo from the sea, ocopa sauce and classic criolla is another of the outstanding dishes, as well as the chupados noodles, a dish that contains noodles in chupe sauce with anti-cuuchados prawns, finished with Peruvian chimichurri; or their undisputed whole fish, such as the Nikkei chicharrón, with boneless, fried and stewed fish served with sweet spicy sauce and white chaufa.
Address: Arévalo 2024, Palermo
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so much
From the hand of the renowned Peruvian chef Gastón Acurio, So much. This Argentine headquarters of the Peruvian Creole cuisine restaurant offers dishes with flavors of home and abundant portions, which fuse typical Peruvian recipes, transmitted from generation to generation, with flavors from the world.
To enjoy its spacious, well-kept and modern atmosphere in its spaces, its menu invites you to try tempting appetizers, sandwiches, snacks, salads, pastas and rice dishes, among others. Some options are Deviled Dumplings (an artisanal snack with an oriental accent, stuffed with prawns bathed in hot chili sauce and sweet and sour touches); the corn croquettes with cheese and rocoto sauce; the beef heart anticuchos (marinated with anticuchera sauce, golden potatoes, corn and sauces); or the unmissable Creole Jaranita, a tasting of anticuchos, chicken causa, huancaína potatoes and stuffed potatoes.
As main dishes they propose the Crillon Trout in garlic and parsley sauce, green beans and carrots sautéed with rice and peas; he tacu tacu to the poor thing (a fish or beef loin Milanese served on tacu tacu, egg and fried banana and pickled sauce); he quinoa airport (an organic quinoa chaufa with chicken and vegetables, covered in tortilla and spicy garlic sauce); he Butiyork sandwich (a burger bun filled with baked pork, grilled white onion, cheese, pickles, mustard, tortilla and golf sauce), among others.
Desserts, signature cocktails, varieties of wines and drinks complement the gastronomic proposal of this unmissable place, which offers areas such as its comfortable lounge or open-air deck.
Address: Esmeralda 938, esq. Paraguay, Withdrawal.
Source: Ambito
