About La Limeña
Sure, you can find a very good lomo saltado, that happy pileup of marinated tri-tip, onions, and tomatoes over a mound of French fries, and the pollo a la brasa is good, too, but do yourself a favor and suspend your meat-centered menu-gazing when you drop by Emma Perez’s strip-mall storefront. The measure of any good Peruvian restaurant—and this is one—is not in the meats; it’s in its preparations of seafood and potatoes. The best reason to come here is to sup on ceviches and tiraditos—bright, clean treatments of fish and shellfish cooked only with lime juice so as to emphasize the freshness and texture of the product. As befits a culinary culture with more than 700 kinds of potato, the humble spud is well represented, from causa, a kind of potato napoleon, to the papa rellena, an oblong ball of mashed potatoes encasing an empanada-like filling.
Don’t miss: Fried whole trout; aji gallina, a shredded-chicken stew; lamb shank; alfajor cookies.