Delights to start the day: this is Tanta’s new breakfast menu

The restaurant, which is one of the chef’s proposals Gaston Acurio, celebrates 20 years of foundation. “With the time we have, we have attracted a diverse audience, with people of all ages and with varied tastes. For this reason, we wanted to expand our menu by incorporating a very interesting breakfast section,” explains Bratzo Vergara, corporate chef of the brand.

The well-known proposal of homemade food, generous portions and a cozy atmosphere is present in five different cities around the world. “Just as we do delicious things for lunch, we believe that breakfast should also have a special place and this was the perfect opportunity,” adds the cook.

According to Vergara, part of the proposal includes continuing to work with producers directly, as well as with the eggs they use, which come from free-range hens. “We celebrate the beautiful ingredients of our cuisine and highlight local products, through an exciting proposal for different profiles. For those who come for something sweet, or opt for starting the day lightly, also for those looking for something strong,” she mentions.

The kitchen of so much He is inspired by the various trips he makes Gaston Acurio and its team of chefs, who are in charge of the process of creating or renewing the menu. “We have a diverse proposal, from Creole cuisine, oriental dishes, pastas and more. But, we put our touch on everything. Therefore, in this (breakfast) menu we can see everything from Dubai eggs, with Arabic chimi, hummus and grilled pita bread, to a good breakfast aguadito, with chicken,” explains Bratzo.

The menu begins with a selection of eggs in different presentations. Some with a touch of fresh vegetables and cheese, others with a good Huacho sausage and the most hearty, for example, with tacu tacu, avocado and golden plantain. The “Los de champions” section pays tribute to that more Peruvian side of the restaurant. From tamales (green or limeño), to aguadito, leche de tigre and the inevitable lomito saltado al juice, served with fried eggs and rice.

For those who want to start the day sweetly, we also find options. For example, oatmeal with roasted peaches, granola and muña honey; the corn panquecón, a tribute to Venezuelan cachapa; and French toast, with pan-seared apples and whipped cream.

The sandwich section is one of the most ambitious, offering an interesting variety that includes butifarra, chicharrón, asado, beef tenderloin and bondiola, to name a few. A novelty are the triple white bread, with generous fillings of egg salad or chicken, tomato and avocado.

If it’s about sharing, the pastries include mini croissants, sandwiches, mini triples, empanadas and cakes of various flavors. The sweet touch comes with options such as alfajorcitos, macaroni, canelés or muffins. We also find pastries, such as pain au chocolat and cinnamon roll.

To drink, morning cocktails are ideal if you are looking for fresh, light flavors that are perfect to start a day of rest. The Green Mary Tanta is an homage to the Bloody Mary, but with green apple, cucumber, celery, prickly pear and lemon verbena. Another alternative is the Palomilla, with pisco, citrus flavors, sparkling rose and grapefruit soda. The list continues with natural juices, milk shakes, detox extracts, infusions and coffees.

What we tried

Simple, soft and with generous fillings, the triples were the favorites. They remember childhood, the sandwiches that were made at home for birthdays. The white bread without courtesy makes each bite incredible. The fillings are classic, such as tomato, avocado and egg or olive and egg. Seasoned just right, they are a light and good option to start any day.

A good option to share is Los Reconcilados, one of the egg options. In this case, they are inspired by a Mexican recipe (divorced eggs) and present green and red sauce, fresh cheese, avocado and pico de gallo, on wheat tortillas. Mila Benedicts are another delicious option that combines poached eggs with a smooth and succulent hollandaise sauce. They are served on toasted potato bread and a very crispy smoked tenderloin Milanese. The arugula gives it the fresh and strong touch it needs.

If you are a lomo saltado lover, the Steak and Eggs Limeños is for you. A portion of rice with corn is topped with potatoes, salsa, pork loin steak, chimichurri and two fried eggs. The meat was on point and very soft, the onion in the sauce gave it a minimal and precise touch of sweetness, while the fries combined with the juiciness of the saltado.

The Breakfast is one of the most filling and delicious sandwiches we can find. A meat smash burger with cheese and onion is served on a toasted potato bun. It is topped with bacon, egg, lettuce, potato chips, tomato and club sauce. The result? a mixture of flavors, textures and temperatures that conquered us. Another simpler option (but no less delicious) is the grilled ones, such as cheese and ham.

We finished the experience with pancakes, an interesting variation of the classics that we can find in other restaurants. In this case they are made from ricotta, a soft cheese that adds to the texture. They are served with maple syrup, lemon pie cream, caramel banana and a generous dollop of whipped cream. Sweet, with hints of acidity and very easy to eat.

so much, as can be expected, surprises and conquers with this proposal for the mornings that aims to offer something for every type of diner. All with fresh ingredients, well-made preparations and creative concepts. So, if you go for a walk, what would you eat first?