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San Borja beyond chifas: 10 of the best places to eat in this district


When opening the cafeteria, Gerson Díaz had a clear idea: to enhance his Huánuco region, specifically Tingo María. That is why he called it Tunki (Quechua for cock of the rocks, which is a typical bird from there) and works with four varieties of grains from the area. The specialty is the cold brew, slow bar and espresso lines. Accompany these drinks with chocolate cake or a sandwich. For lunch, there are also salads.


Those who wait at the door, queuing at the entrance to Don Tito, do so because they know that inside they will find one of the best grilled chicken in the city. With a crispy skin, a juicy interior, crispy wings and an interesting seasoning. The potatoes that can be seasoned with homemade chili pepper and mayonnaise are inevitable. Everything adds up to an unforgettable experience. There are also grill and salad options.


The freshness of its fish and other marine ingredients characterizes this cebichería. You can indicate your level of spiciness (without chili, medium and spicy) among its 6 varieties of cebiche (be careful, it has black shells when it is in season. You can also opt for its combinations of marine duos or trios or its soup options (from chupe to the stretcher).


This unconventional place is located on the 27th block of Aviación: on the first floor is the Big Chicken chicken shop; in the second is the chifa Wong King. It is a paradise of Chinese snacks with more than 100 alternatives available (between sweet and savory). The four-color jackfruit; xiao lon pao shang hai (a soupy morsel); siu mai with shrimp; and chintou con sesame seeds (sweet, fried dough stuffed with black sesame seeds) are just a small sample of what’s on offer.


A new and fun sushi bar concept, with Nikkei cuisine and an urban touch, has opened in the district to the delight of diners. His proposal includes the favorites of lovers of Japanese food: makis (there are 22 options, from the classic acebichado and furai to the creative pizza and Thai octopus) and ramen (they have 4 versions), but also wings (6 varieties, among them the crispy teriyaki). Do not miss their open bars: makis (S/.55) and makis and wings (S/.59).


This is a space for Korean food in its most traditional version, without fusions. Several dishes are to share; others come out in personal portions. The main features of the letter are the fermented (kimchi is king) and boiled meat. Keep an eye out for the side dishes or “banchan” (small round plates) that come with a good portion of the orders—from salads to potatoes, sweet potatoes, pickles, and more.


This sweet space summarizes three nationalities: French confectionery, the Japanese technique and the Peruvian workmanship. In Japan, Carlos Yanahura allowed himself to be won over by the perfection and discipline of French pastry. Back in Peru, he opened the pastry shop where he captures what he has learned with finely decorated desserts in which he uses Peruvian fruits to complete his recipes. Try the pecalúcuma cake, a chocolate mousse (filled with lychee and raspberry) or the custard apple and soursop mousse.


With a rock and rebel spirit, we find some of the best hamburgers in the city. They started out as a food truck and later decided to open their own store. They offer 9 varieties of burgers (be careful, they are all double smash): the most powerful are the Sweet Triple Bacon and Heavy Burger. Accompany with fries and, for the daring, black fries (black vanilla ice cream with fries).


Live the experience from your terrace, with good music and delicious dishes. His proposal for wandering cuisine -avant-garde and organic- is in charge of chef Hugo de Armero. The menu includes Peruvian dishes and international cuisine, with the restaurant’s own touch. Their huachanas croquettes, trio of causes, huancaíno risotto and Angus Cheddar hamburger are not to be missed. For dessert, order a fake cappuccino (with 65% Cusco chocolate).


If we want a tropical vacation, it is not necessary to travel far. We just need to come to this tiki cocktail bar (those rum-based drinks with a Polynesian or Hawaiian touch) and let our imagination run wild in its palm tree-decorated settings. Try the Mystery rum barrel, which has four types of rum, and the Mallku, made from Flor de Caña 12 and 14. Accompany with wings, nachos and miniburgers.

Source: Elcomercio

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