On the north coast of Peru there is a fishing cove called Huanchaco, where you can still find traditional handmade boats called Caballitos de Totora (horses of Totora), the same boats used by fishermen for 3,000 years. Founders Patricia Vega and Antonio Aramburu wanted a symbol of ancient Peruvians and their relationship with the sea both in their restaurant name and in the restaurant itself. Consequently, a real Caballito de Totora all the way from Peru now stands at the entrance, welcoming diners as they arrive.
From the bar, diners can watch their cold dishes being prepared. These include the ceviches (classic, seafood, tuna, in tempura), the tiraditos (from corvina with tiger’s milk, salmon, tuna tataki) as well as shrimp, octopus, butterfish and the classic limeña. Makis and niguiris mark the Japanese influence on the menu.
More elaborate specialties and hot dishes are overseen by chef Pablo Ortega. Here you can discover a fusion that honors both traditional Peruvian recipes and the avant-garde, all made with products and raw materials of excellent quality.
For example, the salty dry hock, the Parmesan shells, the razor clams, the red shrimp, the Naylamp Corvina (stuffed with prawns on a bed of broccoli, asparagus, peppers, yogurt, soybeans and oysters) or the Siu Mai Chan Chan (steamed Chinese snacks, stuffed with prawns and squid with ginger, soya and oyster sauce).