Please enable JS and disable any ad blocker This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page The origin story of one of Peru’s most popular desserts is almost as romantic as its name — suspiro a la limeña the wife of poet José Gálvez Barrenechea made him a custard similar to dulce de leche and topped it with meringue He loved the dish so much that he gave it its evocative name It refers to the sound you might make “if your teenage heartthrob walks by a history professor at the University of California is considered by many the poet’s way of showing his deep admiration for the capital of Peru; it is now a staple on restaurant menus and for home cooks It’s made with a can each of evaporated and sweetened condensed milk and the meringue is flavored with red port “It’s an exquisite dessert that could become a guilty pleasure because it’s so rich,” said Martin Allen Morales a cookbook author and the former owner and chef of several Peruvian restaurants in Britain The dish most likely has international influences “It’s so seductive in terms of the aromas it carries.” Recipe from Gastón Acurio; adapted by Christina Morales Stay secure and make sure you have the best reading experience possible by upgrading your browser Treasures are tucked away in the unlikeliest places on the sprawling menu at this Peruvian-Cuban storefront a $4.50 bowl of black beans studded with Spanish sausage a satisfying sandwich of crisp-skinned roast pork and marinated red onions Then there are the more obvious pleasures—tart lime-washed ceviches anticuchos (skewered and grilled organ meats) Ann Limpert joined Washingtonian in late 2003 She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens and she is a graduate of the Institute of Culinary Education Anna Spiegel covers the dining and drinking scene in her native DC she attended the French Culinary Institute and Columbia University’s MFA program in New York and held various cooking and writing positions in NYC and in St Jessica Sidman covers the people and trends behind D.C.’s food and drink scene she was Food Editor and Young & Hungry columnist at Washington City Paper She is a Colorado native and University of Pennsylvania grad La Limeña Peruvian Restaurant has announced it’s closure after 15 years at 765 Rockville Pike in Rockville It’s sister restaurant La Limeña Grill will remain open at 1093 Rockville Pike in Rockville The locations were approximately one mile apart La Limeña Grill opened because of the long waits at the original 60 seat restaurant and offers more than  double the seats Below is the message posted on the restaurant’s social media: We regret to inform that after 15 years of service We sincerely value your continued patronage and invite you to savor our continued exquisite traditional Peruvian Cuisine at our other location: CHIASSO, Switzerland & BOSTON–(BUSINESS WIRE)–Board International the #1 SaaS Decision-Making-Platform vendor announces today that Marco Limena will join the Board of Directors of the company as Non-Executive Director and Senior Advisor Limena has held senior executive positions in leading technology corporations He has extensive experience working with leading Private Equity firms in multiple CEO assignments for B2B growth-oriented software businesses and as Board Director in both private and publicly listed companies a global provider of software solutions designed to accelerate the transformation and monetization of carriers’ connectivity business Limena was Vice President of Hosting & Cloud responsible for B2B commercial operations of the company’s cloud and infrastructure services business Marco Limena spent 14 years at HP during which time he held roles as General Manager and Vice President of HP’s telecom solutions business He was CEO of Sylantro Systems and Telarix Marco holds a bachelor’s degree in electrical engineering from the University of Padua and also studied at INSEAD (Fontainebleau France) and MIT Sloan School of Management “Marco brings extensive knowledge and experience in growing and transforming software and SaaS businesses having worked in a range of highly successful businesses throughout his career,” said Maurizio Carli “Marco’s combined experience of leading technology corporations and growth-oriented software and SaaS businesses is highly relevant for Board International’s delivery of accelerated growth and expansion of global operations to address the growing customer demand for cloud and SaaS BI Performance Management and Advanced Analytics,” continued Maurizio Carli © Copyright 2012 - 2023 | citybiz | All Rights Reserved Seattle’s favorite Turkish pop-up’s brick-and-mortar debut But summer 2022 in Seattle will be stacked with restaurant openings anyway including a brick-and-mortar restaurant by one of the city’s hottest pop-ups a location of Los Angeles’s favorite Korean barbecue chain and a Bellevue sushi bar by a star apprentice of Seattle sushi godfather Shiro Kashiba When: Late summerWhat: Hamdi wowed the Seattle food community during the pandemic with the best Turkish food the city had ever seen: juicy hand-minced lamb kebabs without a hint of gaminess earthy sandwiches loaded with intestines and sweetbreads normally held at breweries around the city But owners Berk Güldal and Katrina Schult both have backgrounds at three-Michelin-starred restaurants and they weren’t able to flex their service and drink-pairing skills at the pop-ups The pair are planning to open a full-service restaurant in Fremont or Ballard by the end of the summer where they’ll serve food on Turkish ceramics and pair it with wines and Turkish cocktails made with ingredients from their latest trip to Güldal’s native country Whole lamb roasts will continue to be a special and the kebab will remain the signature dish The Lynnwood restaurant will be the first in the brand’s history to have a larger menu but will continue to only use USDA Prime grade meats and better with customer favorites like short ribs and pork jowl with a 10-seat omakase counter and a six-seat bar where diners can sample high-end Japanese whiskey The restaurant will be located on the ground floor of One88 condo building on Bellevue Way When: Late August or early SeptemberWhat: Detroit-style pizza phenom Moto whose West Seattle shop sells out of pizza preorders months ahead The new restaurant in the former location of Renee Erickson’s Boat Street Cafe will expand production with a highly mechanized pizza-making process — a hard pivot away from the hand-mixed doughs and 100-year-old sourdough that owners Lee Kindell and Nancy Gambin have become known for The new shop will sell classic Moto flavors like clam chowder and crab-topped pizza Vertical hydroponics will add greenery to the space and provide the pizzeria with the freshest arugula from just a few yards away When: The Seattle food scene’s biggest mysteryWhat: The couple behind Terra Plata chef Tamara Murphy and Linda Di Lello Morton are working on a second restaurant in Columbia City Though it’s unclear if the restaurant will be opening this summer or later in the year (Murphy says she is dealing with staffing issues) it’s probably the most-anticipated opening in Seattle this year and will bring some respect to a neighborhood on the come up in the food scene who became a legend in Seattle for her 11 years at Spanish-influenced restaurant Brasa hasn’t opened a new restaurant since Terra Plata debuted over 10 years ago Details on what the project will look like are still murky The political discourse about migration has changed significantly in the past few years Already before the so-called “migration crisis” the representation of migration as a threat to social cohesion and security had increasingly monopolized the public debate in many countries in the world the evidence-based facts about migration are often overlooked while divisive messages are growingly dominating the public representation of the phenomenon The gap between reality and perception has widened misconceptions and prejudices about migrants The growing negative attitude towards migrants in much of the world has made approaches that could better harness the positive contribution of well-governed migration more difficult to implement changing the narrative of migration to a more balanced and fact-based discourse that highlights the opportunities and resources migrants can bring is a political responsibility and an emerging need for those who are active players in the public debate and policy-making – governments Guided by the Athens Ministerial Council Decision 5/09 Migration management that invites the OSCE to “provide a broad regional platform for dialogue on migration and security issues” the Organization’s comprehensive concept of security offers unique lenses to address this issue while the tireless efforts of the International Organization for Migration (IOM) to promote a positive narrative of migration gain further relevance in light of the on-going negotiations for the adoption of the Global Compact for Safe OSCE and IOM invited delegations of the OSCE participating States and Partners for Co-operation specialists and practitioners in the area of migration governance civil society and International Organizations to actively participate in the interactive discussion aimed at promoting a more positive narrative of migration an expert-led segment will explore areas for further action The working language will be English with simultaneous interpretation in Russian.  Follow the OSCE actions on migration on Twitter via #OSCEMigration.   The high-level discussion will be followed by: - 18.30: The Italian Cultural Institute, Ungargasse 43, will host “A meeting with the author”: Fabio Geda and Enaiatollah Akbari will present the book In the sea there are crocodiles describing the true story of Enaiatollah an Afghan child who at the age of 10 left Pakistan to reach the shores of Europe Event will be help in Italian with simultaneous interpretation in German and English Free entrance upon registration at the link eventi.iicvienna@esteri.it   but do yourself a favor and suspend your meat-centered menu-gazing when you drop by Emma Perez’s strip-mall storefront The measure of any good Peruvian restaurant—and this is one—is not in the meats; it’s in its preparations of seafood and potatoes The best reason to come here is to sup on ceviches and tiraditos—bright clean treatments of fish and shellfish cooked only with lime juice so as to emphasize the freshness and texture of the product As befits a culinary culture with more than 700 kinds of potato an oblong ball of mashed potatoes encasing an empanada-like filling See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian Please email if you would like to be allow listed If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy The DC area is home to a lot of restaurants, and among them are hidden gems that many Washingtonians aren't unearthing. To help guide us to these potential discoveries, we've enlisted some of our city's many food players to share with us their under-the-radar recommendations for Dining Confidential. Are you a chef with a suggestion Ike Grigoropoulos and Ted Xenohristos have more in common than running the Cava group of restaurants They also all love Rockville's Peruvian restaurant La Limena "I get my best ideas when I eat their food because it reminds me that sometimes the best dishes are the simplest ones," said Moshovitis "Their food is always packed with flavor and I love how they use real Peruvian spices throughout their menu." Some of their favorite dishes are the Peruvian Chicken and the Aji de Gallina The Cava folks are also partial to the Grilled Beef Hearts and a good choice for de-stressing after a long shift France allies with Italy for new ambitious projects related to luxury denim apparel.  the global renown luxury brand has acquired the 60% of Fashionart Spa a highly specialized Italian denim apparel manufacturer based in Limena a company that also produces for various top international fashion and pret-à-porter brands Padua Despite Chanel already owns other eight specialized manufacturing companies in Italy Fashionart is the first and the only one specialized in the production of jeans and denim apparel Aim of the acquisition of the prestigious French fashion brand is to continue its expansion in the top-notch denim segment while constantly focusing and bettering its involvement within sustainable practices Photo: Fashionart Fashionart “Chanel and Fashionart have been working together for 15 years and have entered this partnership because they share the same vision,” explained Andrea Rambaldi Fashionart.“Fashionart benefits from an exceptional know-how in denim and wishes to continue to be involved in the challenges of innovation and eco-responsibility in the sector as Chanel is using more and more denim in its collections it seemed natural to support Fashionart's ambitions in line with Chanel's strategy in this type of transaction Fashionart will continue to work with all its clients,” explained Rambaldi Fashionart The company was founded in 2008 in Limena whose father was a specialized dyer and his mother a tailor After spending his childhood near textile equipments and sewing machines he soon became deeply interested in operating in the apparel and textile business He personally started learning and getting involved in all the productive steps of garment making including the chemical and logistic aspects of the process that lead him to open his own company that is employing 38 people today Fashionart’s major activity is related to indigo denim apparel The production is based upon about 80% woman’s apparel and the remaining 20% of menswear The company is involved internally in the phases of pattern preparation while the production phase of garments is outsourced to a supply chain based in the company’s surroundings in the Veneto region “We are focused on the challenging project to become the reference point for the production of denim,” explained Rambaldi who will continue to work for the company he founded as CEO The Italian manufacturer is also very keen about operating according to criteria that are respectful of the environment Fashionart is GOTS certified as is the supply chain through which it operates that also involves GOTS certified producers Photo: Fashionart Fashionart “Our future project is to achieve 100% of sustainable production and to reach the complete internalization of our production processes we are going to start the procedure that will lead us to be SA8000 and ISO 14001 certified,” Rambaldi continued Andrea Rambaldi will also participate the round table "How is Made in Italy facing present and future challenges?" organized by Denim PV in Milan at Superstudio Più on 23 November $(document).ready(function() { adition.srq.push(function(api) { api.renderSlot("renderSlot_Rectangle-2"); }); }); READ ALSO: The Shows Winchester Hospital notes that scientists now believe that the tongue map taught in school that shows where we pick up sweet flavors isn't accurate; we can actually detect sweetness anywhere on our tongues. And, while Statista reports Europeans and Russians having the sweetest tooth of all it's no secret that most humans love the taste of sugar As it happens, Brazil tops the charts in sugar production, alongside other South American countries, such as Peru, per NationMaster This may explain why Peruvians have serious game when it comes to desserts it's the very foundation upon which a Peruvian sweet legend was built — Suspiro a la limeña The tourism site notes that most of the ingredients Ayarez used for the dessert arrived on the South American continent by way of Spain during the colonial period Among these components were blancmange (the precursor to manjar blanco) and meringue Undoubtedly a favorite, Suspiro a la limeña requires a few steps. The basic method of making this classic starts with manjar blanco, followed by a heaping mound of meringue with port wine and cinnamon, according to Serious Eats Suspiro a la limeña can be further enhanced with an extra sprinkle of cinnamon as a garnish next time you're inclined to practically purr while indulging your sweet tooth channel your inner Barrenechea and consider Suspiro a la limeña the perfect muse Copyright © techoraco and its affiliated companies 2025 Connectivity lies at the heart of the modern day world With new technologies rapidly entering the connectivity sphere every day it can be overwhelming for businesses to keep up with their journey to digitally transform This is why it is vital to transform today’s telecommunications structure Leveraging the core capabilities of two global leaders Telarix and Starhome Mach in optimizing CSP’s profitability TOMIA constitutes the industry’s single offering to cover both roaming and interconnect to support the evolving needs of complex connectivity in the digital era TOMIA is implementing the first standardization of the new telecommunications infrastructure and its services enabling providers to monetize the digital revolution For the first time operators and carriers are now able to benefit from one unified view of the end-to-end connectivity process operators’ margins and the customer journey By monitoring the full scope of activities on a single platform carriers and operators are able to better manage their margins and optimize agreements thereby decreasing their overall costs and risk we are uniquely positioned to demonstrate end-to-end monetization The first is how to establish a carrier-to-carrier agreement and provide the ability to make sure that operators can look at their margins based on the contracts and bi-lateral agreements they set The second is how to optimize the execution of the service whether it’s on the routing for the interconnect carrier to carrier business or for roaming or settlement reconciliation Last but not least it is about how to ensure the execution of the service in economic terms This is a critical asset for carriers to think about within their business The market reaction to our new brand announcement was great We received a lot of support and encouragement as we brought together 20 years of experience in the respective ecosystems of both former companies But while we are a known entity with significant heritage we are bringing a fresh view to the value of connectivity in the context of transformation the foundation of innovation that comes from our deep understanding of the carrier business and from software which is a catalyst to bringing that innovation to market Another is our expertise within telecom services Through the evolution to 5G and VoLTE technologies we are bringing roaming to Network Function Virtualization Artificial Intelligence and Machine Learning into our portfolio TOMIA will enable carrier and operators to digitally transform their services Below are just two examples of the unique synergy and value TOMIA brings: Applying Artificial Intelligence to fraud management and monetization We are applying Artificial Intelligence to our traditional capabilities to become the leaders in international fraud prevention and monetization across interconnect and roaming We are offering one combined and complete portfolio for international fraud prevention services using Machine Learning driven decision making Blockchain based smart contracts and smart settlement We are using Blockchain to bring capabilities around defining smart contracts and smart settlement processes to create more cost and operational efficient solutions Our goal is to assist carriers as their billing and settlement needs continue to evolve "Through the partnerships with our customers we have recognized that they are internally reorganizing We are taking the same approach” - Marco Limena You have reached the limit for gifting for this month TOMIA says it’s has created a new category for connectivity as it launches the “first end-to-end connectivity platform for maximising revenue and margin management across roaming and interconnect” The new brand and management structure, following the merger first announced in October seeks to optimise international agreements driving benefits from advanced technologies such as VoLTE “With growing pressures on operators and carriers to generate new revenues and increase margins the need for transformative connectivity has never been greater,” said Marco Limena “We are excited to come to market with a unique end-to-end offering that addresses these strategic needs  We are committed to the development of new solutions and services that will continue to transform connectivity for service providers all over the world.” TOMIA has launched with a clear vision to lead innovation that will support digital transformation and connectivity NFV and technologies such as artificial intelligence The company is currently developing a project for a large operator group to launch the first VoLTE and NFV infrastructure in the industry Leveraging on the core capabilities of these two companies the TOMIA offering constitutes "the industry’s only solution to cover both roaming and interconnect to support the new needs of complex connectivity in the age of digital transformation" The value of the transaction has not been revealed and Limena said: “We don’t disclose financial details.” The companies united after Vista Equity Partners bought 100% of Starhome Mach from another private equity company “Vista has taken full ownership of Starhome,” Limena added to Capacity “This puts us at the centre of digital transformation We uniquely start being able to address the wholesale side of the business.” Vista bought 22-year-old Telarix in 2016 Telarix “is a leading provider of interconnect and settlement software solutions to telecom communication service providers (CSPs) worldwide … enabling and optimising the connecting and data from one CSP’s network to another” Starhome Mach itself is a creation of a relatively recent merger. In 2013, Syniverse Technologies wanted to buy the whole of the then independent Mach for €550 million but the European Commission was concerned about the market dominance of the resulting company in data clearing services and near trade roaming data exchange (NRTRDE) services in the European Economic Area (EEA) The Commission said: “Syniverse and Mach are the two largest providers of these services in the EEA and globally.” Syniverse was forced to divest some Mach assets which Starhome bought later in 2013. Starhome was founded in Israel in 1999 but is now headquartered in Switzerland Israeli private equity group Fortissimo Capital bought it in 2004 for $80 million and still lists it as an investment In October 2013 the unified Starhome Mach said it had 400 employees worldwide the combined forces of Telarix and Starhome Mach will now have “more than 500” employees between them is now president of roaming and clearing services at TOMIA He said in October: “Telecommunication carriers and providers are challenged with managing the complexities of achieving seamless ubiquitous connectivity for their customers We are seeing demand for a single supplier who can provide fully integrated end-to-end solutions we can bring this innovation to the market and exceed customer requirements.” Margalit added: “Our success in launching SaaS [software as a service] versions of our leading roaming and clearing platforms introduced a variety of other innovative solutions in real-time anti-fraud network functions virtualisation and internet of things (IoT) We are excited to bring together the complementary solutions teams and knowledge of the two companies.” the company says this is “the first time that operators and carriers can benefit from one carriers and operators are able to better manage their margins and optimise agreements as well as identify fraud in real time thereby decreasing their overall costs and risk” Dear Reader,Unfortunately our comment platform isn\'t available at the moment due to issues with our paywall and authentication vendor Santa Rosa is on its way to being known for great Peruvian restaurants Santa Rosa is going to be known for its great Peruvian restaurants and now we have La Perla on Seventh Street Maybe it’s not to compare the two; each is first-rate But what are the odds of having two great Peruvian restaurants in a city of this size Modern Peruvian cuisine is in vogue right now and will certainly only gain in popularity as the weather warms up as it’s perfect summertime fare Fish and shellfish marinated in citrus juices Spicy peppers to make you sweat so the breezes can cool you down where over 200 different kinds are enjoyed La Perla is located in the Brickyard Center It’s a high-ceilinged room with two flat-screen TVs (one of which shows hot salsa bands) woven wall hangings depicting llamas and Peruvian village scenes and tables with white tablecloths covered with white butcher paper Beer offers welcome relief to spicy Peruvian food although young Chef Edwin Martinez Jimenez keeps the heat tolerable on most dishes A small list of undistinguished wines is supplemented with what may be the better choice: a glass of sangria for $6 ½) were nearly as good as the heavenly empanadas I ate in Argentina The pastry crust was every bit as good - crispy and flaky - and the filling of beef picadillo was tasty but fell a bit short on flavor complexity and juiciness These were the best empanadas I’ve found anywhere other than Argentina They’re served with a creamy drizzle made from aji amarillo yellow-orange Peruvian chili pepper that tastes like sunshine Peruvian cuisine is known for its ceviches raw seafood marinated in lime juice that “cooks” it meaty Gulf shrimp swim in a wildly delicious mango-ginger-lime sauce accompanied by julienned red onion and fiery hot rocoto chilies Causa is a Peruvian staple made by pureeing together yellow potato ) consists of five causas placed in a ceramic boat Each is a bite-sized ball of goodness topped first with shredded which in turn is topped with a tile of avocado topped again with a pinch of finely frizzled butter-lettuce leaves which throws enough heat to bring each bite to life Nothing is more authentically Peruvian than Papa a la Huancayna ($8 ?? a cold appetizer folks there eat as both holiday and everyday food then cut into rounds about half an inch thick set on butter-lettuce leaves These are covered with huancayna sauce made of queso fresco Eight ceramic spoons of the kind Chinese restaurants use for soup are arrayed on a tray Mussels that have been cooked and chilled are set in the spoons and topped with cilantro leaf You pick up each spoon and tilt it into your mouth To sum up: A great new Peruvian restaurant opens in Santa Rosa Jeff Cox writes a weekly restaurant review for the Sonoma Living section Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest Set in the corner of a Plymouth strip mall But a gigantic open kitchen with a blazing stainless steel range herald what will arrive on your plate: flavorful seafood-centered Peruvian cuisine Owner and head chef Jorge Armando Sarmiento (above) comes from coastal Peru and has been working in restaurants for 14 years He calls his month-old restaurant “Uchu” after the Incan Quechuan word for pepper three types of which he highlights throughout the menu Sarmiento’s food is certainly an ode to perfect heat Both themes were well executed in almost everything we tried The menu features several criolla (or creole) dishes that reflect the patchwork immigrant culture of Peru the flavor profile of the criolla dish called Tacu Tacu ($14) leans toward that of a soy sauce-based Asian stir-fry A smoky mixture of rice and fat red beans is topped with decent strips of steak and sidled by two delicately sweet griddled plantains The only quirk is the extra-hard fried egg that disappoints where it might otherwise enhance The Pescado ($12) is one of four ceviches on the menu Firm chunks of tilapia marinated in lime juice are served alongside a scattering of white corn and cold and some crunchy red onions is wondrous and totally weird It’s possibly the best example of the way Peruvian food can shoot off in a million directions at once and still land on target the Papa a la Huancaina ($6.50) is the most affordable It celebrates the sturdy tubers found high in the Andes of Peru boiled potatoes are covered in a creamy queso fresco sauce amped by the garlicky warmth of the uchu amarillo Its bland appearance gives way to a strangely refreshing taste — a quiet way to start your meal the Arroz con Leche (rice pudding) could’ve used more spices and fat but the Mazamorra Morada (purple corn pudding) was pleasant and cool The Suspiro a la Limena (caramel pudding) was the sweetest of them all Uchu might not be the most affordable or romantic spot to stop in Plymouth Paul’s grand old lineup of Latin American joints in addition to a collection of deliciously strange bites a visit to Uchu might just get you a tableside visit from the chef himself who’ll wisely suggest you saute your leftovers slowly on the stove in a pan of oil My husband (born in Peru) and I have been searching all over for a Peruvian restaurant since Macchu Pichu closed–which wasn’t all that impressive I had the pleasure of stumbling on this little gem shortly before they opened and had the exciting pleasure of rediscovering today that it was now open I asked the waitress to surprise us on the appetizer and my entree I was greeted with Causa Trio for appetizer and the Tacu Tacu mentioned above I think the firm egg played well with the texture of the dish; having a soft fried egg would only clash with the textures of the rice the unsung hero of that dish was the red onions He was so impressed about Lomito saltado (a dish with beef) I should say that is one of the best lomitos that I tried in my life Peruvian food can take some time to be ready (even in Peru) You will wait a little (not too much really) but you’ll enjoy real peruvian taste A note about the tacu-tacu–they must have taken note about the egg My husband tells me that it’s served yolky in Peru so you can mix it up into the tacu-tacu Our kids got salchipapas that were not on the menu but which a friendly waitress tipped us off to The pescado frito was delectable–hard to believe it was fried I’m spoiled–my mother-in-law’s aji de gallina is otherworldly and the sauce just didn’t have the same richness and saltiness that hers does My husband had the lomo saltado and would agree with Cinthya after trying to master Peruvian cuisine in my own kitchen that such praise from a native Peruvian is very hard to come by though I only got a single bite from each dessert dish (my kids devoured it) It was kind of empty around dinner time on a Friday night Let’s spread the word and help Uchu succeed Our dinner was amazing but lunch was a different story The lunch food needs to be the same quality as dinner dishes even if the menu is different perhaps it would help if the outdoor sign is lit so people don’t keep missing it at night I second the “exterior sign needs to be lighted” comment It is almost invisible in that strip mall at night without illumination We’ve eaten several times at Uchu and have never been disappointed We had our intro to Peruvian food in Peru some four years ago we had a wonderful Chupa — can’t find the name of it Subscribe to our newsletters on Substack. The 15 Best Maryland Crab Houses Worth the Drive The Best New D.C. Restaurants in May, According to Eater Editors The Best Places to Dine Around Clarendon and Courthouse, According to Eater Editors The National Restaurant Association identified Peruvian food as one of the top global flavors in 2019 and the bar for ceviches and lomo saltados continues to rise across the greater Washington area The Peruvian eateries on this list go beyond rotisserie chicken, which has its own map serving items that showcase Peru’s diversity Stir fries with soy sauce or sashimi highlight Chinese and Japanese influences The varied climate and topography — mountains and desert — produces everything from seafood to thousands of types of potatoes to various seasoned meats all of these spots produce a good pisco sour Diners on the end of the red line have several Peruvian dining options Decorated with wrought-iron and ornately carved wooden chairs this restaurant is operated by Peruvian natives who serve old family recipes Full-sized ceviche is only served for dinner and can be accompanied by entrées such as Peruvian-style fettuccini with breaded sirloin steak Dinner with family A post shared by neoprodigy (@neoprodigy) on Sep 23 La Limeña’s simple façade gives way to dishes acclaimed by locals and native Peruvians alike The sizable menu includes everything from rotisserie chicken to the Chinese-Peruvian chicken fried rice so head here for an affordable meal every day for lunch and dinner this Edgewood restaurant features several other noteworthy menu items like palta rellena (avocado stuffed with chicken salad) and papa rellena mashed potato croquettes stuffed with beef Where to Order Succulent Roast Chicken Around D.C This restaurant opened last year in an Adams Morgan row house that previously housed Las Canteras Peruvian Restaurant Decorated with photos depicting people and places in Peru the cozy eatery’s specialties include slow-cooked short ribs The 2-year-old bustling chicken and whiskey joint serves Peruvian favorites like pollo a la brasa and more than a dozen sides (sold separately) that can be a meal on their own Choose from the cilantro mojo chicken or yuca fries available in a windowless back bar tucked behind a refrigerator door This Dupont Circle restaurant is a “dual concept” for modern Peruvian eats such as Japanese-Peruvian Nikkei with tuna and wonton chips is an upscale restaurant offering Thursday and Friday lunch A Dozen Cool Destinations for Ceviche in D.C Named for the Peruvian grape brandy (pisco) and a desert town in southern Peru (Nazca) the colorful and contemporary Miami export debuted a year ago in Hotel RL the restaurant’s selections go beyond your basic Peruvian staples Where to Find Happy Hour Seven Days a Week Around D.C What started as an Arlington carry-out eatery in 1975 is now a full-service Peruvian experience downtown Not only does El Chalán claim to be the first Peruvian restaurant in D.C. Only four of the hearty dinner entrée options cost more than $20 Comforting Peruvian classics include boiled potatoes in creamy cheese sauce Open Monday through Saturday for lunch and dinner A post shared by We The People DC (@wethepeopledc) on Sep 9 José Andrés’s Penn Quarter restaurant serves Chinese Chifa a blend of Peruvian and Chinese cuisine; classics like hangar steak and soy sauce; sushi rolls that channel the Japanese-Peruvian Nekkei cuisine; and Peruvian Criollo which infuses Spanish and West African flavors Where to Eat Near the National Mall in D.C. Merrifield’s colorful new getaway pairs Peruvian comfort foods with a long lineup of Virginia craft beers There are Japanese-influenced dishes like fried shrimp baskets and Asian-glazed chicken wings alongside traditional South American orders like fried empanadas Some of Inca’s partners are part of Pio Pio Where to Eat and Drink Around Merrifield and Dunn Loring Where to Watch Copa América and Euro Cup Games in D.C Flavorful seafood dishes are the specialty at this festive, family friendly restaurant, which hosts live bands Friday and Saturday nights. Choose from seafood fried rice, sautéed shrimp or grilled plank salmon. Incidentally, there’s an Adams Morgan restaurant of the same name (which translates as golden farm) that’s not affiliated with the NoVa venue For his full review in the Washington Post Tom Sietsema tries both Peter Chang locations and awards the Sichuan restaurant two and a half stars The massive menu is nearly the same in both Rockville and Arlington But he manages to try an impressive number of dishes including scallion bubble pancakes The fried eggplant is a particular favorite He loves almost every dish he tries and decides Peter Chang is definitely the area's best source for Chinese food right now Tim Carman visits the Post Pub for his $20 Diner column in the Washington Post The food can’t really compete with the trendy gastropubs of today and "soul." His strategy is to stick to draught beer and appetizers For last week’s $20 Diner column Carman trekked to Rockville’s Ritchie Center where he dined with a reader at La Limena There he tried nearly all the highlights of Peruvian cuisine: and Indian a try at the shopping center's other restaurants but none of them live up to the bar set by La Limena Don Rockwell tries Pepita in Ballston following a traumatic experience at Don Tito in Clarendon involving fried avocado tacos covered in "industrial coleslaw." He drinks a perfectly mixed Rickey and writes: but it doesn’t sound like he’d go out of his way to seek them out any time soon Tyler Cowen eats at Dumpling Queen in Chantilly and calls it "An unusual bundle of real Chinese dishes and for-America corruptions." He urges diners to try the excellent Xianjiang pork spare ribs He also mentions that the kifto (a dish of minced raw beef) at Dama Ethiopian Restaurant Pastry and Cafe in Annandale is the best version in the region