El Chino Vegano, the restaurant that continues the family tradition but now 100% plant-based

“The idea was born in 2020, in the middle of the pandemic, I was working in a vegan/vegetarian place in Barranco. I start working because I wanted to know what it was like. Previously, I had studied up to the fifth cycle at Le Cordon Blu and I stayed there because I began to change my lifestyle, and I did not want to share what they taught with meat products”tells about the first ideas of this project.

Ángel opened a dark kitchen, with that he started. He would offer breaded mushroom burgers, nuggets, hot wings; but over time he also began to offer Creole dishes and pizzas. The food was good and he could verify with the reception of the public, that a physical space was already necessary where he could show new creations and variations of Peruvian food.

family tradition

The young chef explains that El Chino Vegano was born thanks to the support of his parents and his vocation for cooking. “My father is well known in this area of ​​food, Creole cuisine and fish and shellfish. He has had a restaurant for more than 30 years, Don Fernando. As a result, I had that influence in my life. So, when I become vegan, I want to capture all those teachings and learnings with inputs of plant origin ”, comment.

The place where El Chino Vegano currently works belongs to his grandmother, and in that same space a few years ago she had a Creole food restaurant. Undoubtedly, Ángel – Chinese for friends – has cooking in his blood and good seasoning in his hands.

His critics and strength are his parents. He comments that no new dish on the menu does not come out without their approval, because he considers that they have a great palate and they help him finalize some details. “They saw that it was a meal like the one he made before, with the same flavor and they still fell in love with what he could do, and that he could share the same style he used before (…) They are very happy with the result; they eat here, and we come to meet for lunches”indicates.

“My dad’s opinion is super important to me. He always gives me tips. ‘Hey, son. Look, here it lacks punche, add more juice or add the largest ingredients’. I always keep learning him. And I like that; we can share that passion that we both have”, comment.

The letter

El Chino Vegano explains that he knows that Peruvians like hearty and generous food, and that is why he always wants to stay that way. Although with vegan food one eats lighter due to the amount of vegetables on a plate, Ángel wants diners when they see their dish served on the table to feel that they are not missing traditional food. “Although we have changed some ingredients, we are Peruvians and we love good taste”, he adds.

The cook indicates that with his food he wants diners to change the concept that vegan food does not taste good and that living without meat will make you sick. “It’s nice to see how someone who has eaten animals all his life come and show him a different dish, tell him a little about the background and the benefit of giving up animal products, which do so much harm to health and animals”, comment. “You serve them a vegan dish and they fall in love with that Creole seasoning and flavor, it is very beautiful, and it is even more so when they know the background”add.

In its menu you will find a wide variety of dishes, from Creole and marine food to pastas, hamburgers, pizzas; and for those looking for something lighter, they will find poke bowls and salads.

Regarding seafood, one of the strengths of El Chino Vegano, you can choose the Ceviche in its classic or cart version. They also have leche de tigre, black chalaca and creamy yellow. And if you are craving rice without shellfish, here you will find a strong option. Another favorite is the house jelly, which includes mushrooms and breaded eggplant, yuquitas, zarza criolla and tartar sauce.

For Easter, the Chiclayana cause returns. This is a vegan version of the traditional causa norteña, a generous layer of causa, in which tofu rests with marinated fish, accompanied with cassava and sweet potato. A dish that you must try yes or yes.

Other recommendations are the ají sin gallina, one of the best there is in a vegan version; the pizzas, thick dough and fresh vegetables, the hamburgers, the BBQ Wings, the non-lomo saltado and the pokes. Actually, there is a great diversity of dishes so that the diner always has a different option. El Chino Vegano is a space with delicious food and a pleasant atmosphere. Let yourself be surprised by the good seasoning and ingredients of vegetable origin, at Easter and always. Advantage.

Retail:

• Address: San Felipe Shopping Center, store No. 47 – Second Floor. Jesus Maria.
• Schedule: Tuesday to Saturday from 12:00 to 4:30 pm and from 6:30 to 9:30 pm Sundays from 12:00 to 5:30 pm
• Pet friendly: Yeah.
• Average ticket: 45 soles.
• Kind of food: Vegan fusion.