The Peruvian menu

White fish cured to order in lime leche de tigre, red onion, choclo, cancha and a wedge of sweet potato.

Fish, shrimp and calamari in leche de tigre, finished with crispy seaweed and red onion. The one on the shell plate.

Lightly fried seafood and calamari piled on yuca, crowned with salsa criolla. Built to share.

Crisp-fried fish with salsa criolla and a side of ají. One of the dishes regulars call out by name.

Quarter charcoal rotisserie chicken with ají amarillo and ají verde, fries or salad on the side.

Marinated skewers grilled over charcoal, served with golden potatoes and huancaína. Smoke you can taste.

Beef tossed hot in the wok with red onion, tomato and soy, over rice, with fries on the plate. Both, always.

Grilled steak and shrimp on one plate. The order Kaly came back for.

Peruvian fried rice from the wok with egg, scallion, your choice of chicken or beef. Comes out in a hot bowl.

Seafood chaufa with shrimp, calamari and fish folded through smoky fried rice.

Chaufa under a quarter of rotisserie chicken, the combo reviewers keep recommending by name.

Chilled whipped yellow potato layered with seafood or chicken salad. Light, citrusy, a proper starter.

Stuffed potato fried golden, with salsa criolla, and on weekends a seafood-sauce version regulars rave about.

Peruvian green-basil pesto over noodles, grilled steak laid on top, parmesan dusted around the plate.

Grilled steak, a fried egg, sweet plantain, rice and fries. The everything plate.

Purple corn brewed with pineapple, cinnamon and clove. Cold, sweet, deep purple.

Pisco, lime, simple syrup, egg white, a few drops of bitters. The Peruvian classic.

Passion-fruit twist on the sour, tart, gold and bright.

Frozen margarita with an upended Corona perched on the rim. As fun as it looks.