I think we can all agree that one of the greatest things about food is its ability to transport us to new countries, new cultures, and new flavors. Peru has charmed the food scene with its delightfully complex fusion of world flavors—from Spanish and indigenous to Asian—that all meld together in a light mosaic of deliciousness. Chicha Peruvian Kitchen & Café is a fair representation of this world-renowned cuisine.

The owners, Giancarlo and Marleny, were both born and raised in Peru and boast an impressive history of both theory and practice. From roots in Le Cordon Bleu and running kitchens in world-class resorts, to becoming the head chef and head pastry chef (respectively) at the area’s first Peruvian restaurant, they have pulled their combined experiences together to offer the depth and flavors Peru is known for.

Living abroad, I fell in love with pisco sours (the country’s quintessential cocktail) and was excited to try one here. Without a liquor license, however, they’re unable to serve the drink as intended (with pisco), so I enjoyed what turned out to be a spruced-up wine cooler. If you’re looking for something non-alcoholic, the chicha morada (a corn-based juice) was simply delicious.

After, the máncora ceviche arrived—a beautiful blend of lime juice, corn, onions, octopus, calamari, and shrimp with the perfect touch of spice.

Next up, ají de gallina (“ah-hee” de “gai-yee-na”). Translating roughly to “hen’s chile”,  ají de gallina is a classic Peruvian comfort food that could be described as spicy creamed chicken with chile, cheese, and shredded chicken topped with a hard-boiled egg and olives. A classic Peruvian dish with a soul-comforting flavor.

Then onto another Peruvian classic, lomo saltado, a sort of Peruvian stir-fry with sliced tenderloin that was perfectly cooked, grilled with onions, tomatoes, and soy sauce stacked atop French fries, a side of rice, and a fried egg. It was an exquisite taste of home-style comfort with a notable Peruvian flair. My dining partner and I were both drooling over this one.

As we finished up, we got to meet head pastry chef, Marleny Chavez, whose warmth and quintessentially Latin openness and sense of familiarity reminded us exactly why we love Latin America and why the food tastes so nice.

Finally, we ordered dessert: a bread pudding, or budin, with peach honey and sorbet. It was everything (and I mean everything) you would expect from a pastry chef trained at Le Cordon Bleu and the best dessert I’ve had recently, by far.

Hours: 11 a.m.-8:30 p.m. (Monday-Thursday); 11:30 a.m.-10 p.m. (Friday); 11:30 a.m.-11 p.m. (Saturday); 9 a.m.-8:30 p.m. (Sunday)

Try This: Máncora Ceviche, Yucas Fritas, Lomo Saltado, Ají de Gallina, Budin, Torta de Chocolate

Drinks: Beer & wine

Tab: $$