JUNE 7, FRIDAY | 6:00 PM - 9:00 PM

Come and join Chef Bryan Giron on a trip to the culinary capital of South America. They reflect the most well-known, and staple dishes that the country offers, each with a different origin.

Ceviche: Marinated seafood (marinated in citrus-heavy "leche de tigre" which "cooks" the seafood. Always served along with red onion, cilantro, aji, cancha corn, and boiled sweet potato. Comes from the Japanese influence in Peru or Nikkei cuisine

Lomo saltado: Peruvian beef stir fry which reflects the Chinese influence in Peru, or Chifa cuisine. Comprised of beef, tomato, red onion, french fries (YES!), garlic, ginger, soy, scallion, and vinegar. Served with white rice.

Causa rellena: Pre-colombian Peruvian dish which reflects the versatility of the many varieties of potatoes native to Peru. A layered dish composed of a cold potato and aji puree and a variety of fillings usually involving chicken or tuna salad, avocado, olives, egg, and huancaina sauce.

Picarones: Famous Peruvian street food dessert. Sweet potato fritters served with spiced sugarcane, or chancaca, syrup