The “Nikkei” ceviche is made from sashimi-cut tuna tossed with aji amarillo dressing and topped with crispy seaweed, the Peruvian Ramen (!) combines roasted chicken with a soy-marinated egg and bouncy egg noddles, and the “Banh Mi de Camarón” comes packed with pickled veggies and shrimp tempura drizzled in pepper sauce. The Peruvian cooking here has a decidedly pan-Asian slant, nodding to and expanding on the culinary influence that Japanese immigrants have had on Peruvian cuisine. Pablito’s Kitchen, operated by Danny Rodriguez and chef Charles Thomson, started off as a roving truck before settling down into a brick and mortar in Burbank two years ago. It’s less of a sandwich and more of a three-course meal stuffed between bread. There’s also a kind of special sauce in there too, a little like Thousand Island, and a handful of crispy potato sticks throw on top for crunch. But the the star of the show at this Valley strip mall favorite is the delicious sanguchon, a hulking street food creation that consists of a large roll split and filled with roast chicken, fried yams, lettuce, tomato, a hard-scrambled egg and a dense blanket of melted cheese. Though ostensibly a pollo a la brasa spot, Takatis offers a deep roster of Peruvian dishes-everything from tallarin verde (Peruvian-style spaghetti with pesto) to arroz chaufa (Peruvian-style fried rice).
It’s no surprise that some of the most well-known chefs in L.A.
PERUVIAN RESTAURANTS SKIN
The chicken is juicy and fragrant with garlic and spices, the charred skin is smoky and crisp. Like every other customer in line, you’re here for the famed wood-fire rotisserie chicken, cooking using the firewood stacked in neat piles outside and piled onto a paper plate with thick-cut french fries, salad, and a few warm tortillas. The tiny chicken shack spewing poultry-scented smoke along Western might be gone (it was torn down and replaced by a larger space next door earlier this year), but the legend of Pollo a La Brasa still lives on. It’s hard to go wrong with the menu here (hint: if you’re craving fried chicken, try the crispy chicharrón de pollo), but whatever you order don’t forget to make ample use of the house aji verde, a creamy piquant sauce made from aji amarillo peppers and herbs, which sits in giant squeeze bottles on each table.
There’s often a wait during peak meal times, but it feels like a small hurdle once the restaurant’s bright ceviches and smoky, stir-fried lomo saltado land at your table. One of the city’s most reliably popular Peruvian restaurants, Hollywood-adjacent Mario’s has been a strip mall mainstay for decades. Here are 10 of our favorite spots for Peruvian food in L.A. How lucky are we, then, to be able to experience a taste of that deep culinary heritage right in our own backyard. And more importantly perhaps, it’s super delicious. Rather than being concentrated in a single neighborhood, you’ll find stellar Peruvian restaurants all over town, perhaps a testament to its wide appeal among those who didn’t necessarily grow up eating arroz chaufa or deep-fried picarones.ĭrawing influence from Spanish colonizers, Japanese and Chinese immigrants, as well as indigenous populations native to the country’s four distinct regions (Amazon jungle, Andes mountains, high desert, and coastline), the country’s cuisine encompasses a staggering array of ingredients, techniques, and traditions. Whether wood-grilled pollo a la brasa or citrusy ceviche with corn kernels and sweet potatoes, Los Angeles has always had a powerful love affair with Peruvian food.
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