Creole cravings? Five options to enjoy Peruvian food on October 31

Creole food always goes down well. It is perfect for any time of the day. For example, there is no better breakfast than bread with pork rinds; or some anticuchos for lunch or dinner. And for dessert or as a mid-afternoon, some picarones with fig honey.

Kio: Bread with Chicharrón

Kio has 45 years of experience, it all started in 1978, Mrs. Kio and her husband Alfonso of Japanese descent, both began their activities with the KIO Restaurant on Petit Thouars Avenue, near the Lobatón Market. As time went by, Kio became increasingly recognized for its delicious chicharrones, for its great flavor.

This restaurant offers this dish with 230g of juicy chicharrón, with crusty bread and warm sweet potatoes with Creole sarza. Without a doubt, an explosion of flavors on the palate of all diners. You can accompany it with coffee, the infusion of your choice or a very cold chicha morada.

Chiwake: Anticuchos

Chef César Torres says that this restaurant was born with the objective of offering Creole food, fish and seafood. One of the emblematic dishes is the anticucho.

This dish is made of beef heart marinated in an anticuchera sauce accompanied by tender corn sautéed in an aromatic sauce and golden yellow potatoes with house chimichurri sauce.

Nation 1821: Combined

Gabriel Grados, chef at Nación 1821, explains that this restaurant has been celebrating the year of our independence as a tribute and has been promoting the culture of Creole drinks for more than 7 years. The “Combinado Estrella” has Lomo saltado, potato a la huancaína and green noodles.

They explain that their purpose is for you to be happy when you meet with family or friends at any of their four locations and enjoy their extensive Creole offering.

Listen: Vegan Anticuchos

Oiga is the first vegan anticuuchería in Peru. They prepare their vegetable ‘meats’ with gluten proteins and chickpeas, which gives them a texture very similar to traditional ones. As for flavor, Paco Silva and Ana Karina Rodríguez have managed, after much research, to ensure that even the most demanding diners are satisfied. “The anticuchos were a very big challenge because they had to be completely solid meat,” adds Silva.

The anticuchos come with chips, corn and house sauces. Additionally, you can order them with pancita and rachi, made with mushrooms and yuba. An experience worth trying. Order them with house chicha morada.

Sweet Spot: Picarones

Through the years and the study of Peruvian culinary knowledge, Rosa Castro together with her husband managed to found El Puntito Dulce in 1999 in the district of Jesús María, Lima. A cozy restaurant where we are all called to enjoy the best of Peruvian foods and sweets. Additionally, a section of delicious cakes and various desserts.

Their picarones are a sweet from yesteryear that we should not miss trying. They are made with wheat flour, plenty of pumpkin, sweet potato and anise. In addition, the honey that accompanies them is a concentrate of pure chancaca (brought from Cajamarca). It is delicious and fruity with figs.