At
Latin Chef, there’s a little something for everyone, whether they crave simple
Latin American dishes or a combination of customary Asian, African and European
cuisine fused with herbs and spices of the ancient Incan dynasty. That’s
because the unique Peruvian cuisine of Latin Chef unites food from nearly every
continent, blending each culture’s best dishes with the zest and flair of
to create exotic yet familiar meals.
Most of the food is imported from
a country that boasts 28 of the world’s 32 different climates, making it
possible to grow nearly every type of fruit or vegetable. And it shows in the
menu: black olives, roasted corn, red chili and deep-fried yucca root are just
some of the many ingredients in the dozens of dishes offered; even the simple
appetizer of roasted and salted corn served in small straw baskets feels
adventurous. Influences from
and
each dish chock full of rich flavor. Try the Tallarin Verde con Bistec,
Peruvian-style noodles with pesto sauce made with basil and spinach and served
with a small portion of juicy sirloin steak. For more familiar dishes, the
Arroz Cahaufa is a sure-fire favorite with Chinese-style fried rice featuring
scrambled eggs, green onions and soy sauce served with beef, chicken or octopus
and calamari. Just beware the small portions, which may be typical of
but are not customary nor expected in the lavish landscape of
The atmosphere is somewhat lacking, but the earth-toned
walls and warm lantern lights make it hospitably genuine, with a small stage
set up for bongo performers to play on busier nights and holidays. Small, plain
wooden tables and golden sun-ray mirrors in assorted shapes, designs and colors
create a homey feel, while small international flags representing each of the
countries featured in the cuisine line the window opening into
Street
bongos and men singing romantic Latin love songs — drifts lazily through the
room and mingles with the calm hum of talkative patrons and unhurried waiters.
There’s no need to make a reservation, as this small
restaurant appears to be under the radar for both locals and tourists, squashed between several other shops and
eateries. Latin Chef does not boast a liquor license, but the owner is more
than willing to let patrons bring their own alcohol — he’ll even crack open the
first bottle for you. For the under-21 crowd, try tasting outside the box and
go for the Chicha Morada, a dark purple blend of cinnamon and corn that tastes
like fresh pomegranates and leaves a sultry aftertaste.
The breadth of the menu is impressive but the steep prices
are not, and it’s a good idea to share plates if you’re running low on cash.
Also, make sure you go early: the restaurant closes by
best time to discover the ever-evolving cuisine and accommodating services of
— Katie Corotto
Associate Focus Editor
Latin Chef
(858) 270-8810