Taste of Peru — Review by Food Network
Chicago, United States — Peruvian
Guy Fieri visits Taste of Peru on Chicago's diverse northeast side to experience authentic Peruvian cuisine run by chef Cesar Izquierdo. He praises the house-made tamales wrapped in banana leaves as the best masa he's ever tried, featuring tender chicken, olives, and peppers with a perfect balance of heat. The restaurant showcases Peruvian food's multicultural blend with dishes like spicy shrimp and seafood salad.
What was great: Tamales with excellent masa texture and flavor, spicy shrimp, seafood salad with octopus and ceviche, multicultural blend of Peruvian cuisine
What could improve: Nothing mentioned
The Dishes
The star of the show is undoubtedly the tamales, which Fieri declares as having the best masa he has ever tasted. These are traditional Peruvian tamales wrapped in banana leaves rather than corn husks, giving them a unique flavor and texture. The masa itself is made from corn flour and rice flour, giving it an incredibly tender and flavorful consistency. Each tamale is filled with shredded chicken, hot peppers, peanuts, and olives, then topped with a vibrant red masa colored and flavored with achiote seeds and aji panca paste. The filling includes homemade chicken stock infused with garlic, onions, and spices. The tamales are served with salsa criolla, a simple but essential accompaniment made from sliced onions, olive oil, vinegar, and lime that perfectly cuts through the richness of the dish.
Beyond the tamales, the restaurant offers a multicultural Peruvian menu. The spicy shrimp served over rice is described as excellent, delivering bold flavors and proper heat. The seafood salad featuring octopus and ceviche showcases the restaurant's skill with fresh seafood, presenting vibrant and clean flavors typical of Peruvian coastal cuisine. The diverse menu reflects the influence of Thai, Italian, Mexican, and South American cuisines, creating a unique fusion that represents Chef Cesar's upbringing in Peru.
The Experience
Chef Cesar Izquierdo runs this intimate establishment with genuine passion, having learned traditional Peruvian cooking from his mother. The atmosphere is welcoming and family-oriented, with the chef personally explaining dishes and techniques to guests. Fieri gets a behind-the-scenes look at the tamale-making process, observing how the achiote oil is prepared, the masa is mixed, and each component is carefully assembled. The restaurant's vibe emphasizes authenticity and personal touch, with the chef expressing pride when people come to enjoy his food.
Value & Pricing
While specific pricing is not mentioned in the transcript, the restaurant appears to offer good value for authentic, house-made Peruvian cuisine prepared with quality ingredients like homemade chicken stock and fresh spices.
Notable Moments
His tamales are by far the best I've ever had.
That's the best masa I've ever tried. I think that's because of the rice flour, all cooked down nice and tender, tons of flavor in it.
It makes me very proud when people come to enjoy our food.
The Verdict
Taste of Peru is a must-visit for anyone seeking authentic Peruvian cuisine made with genuine passion and traditional techniques. The tamales alone make this restaurant worth the trip, offering a textural and flavor experience that sets them apart from typical versions found elsewhere. Chef Cesar's commitment to his mother's recipes and personal attention to quality creates a dining experience that transcends typical restaurant fare. This establishment is ideal for those looking to explore Peruvian food in a warm, family-run setting.