Los Santitos: Very good!
Has an extensive menu of mostly Northern Peru dishes. All the ones we tried were very good. The portions are huge, so you might consider sharing. The restaurant is open all day but lunch, being the main meal of the day for Peruvians, is the busiest time. The one time we ate in the evening, there were only two other tables with diners - not that it bothered us. When we ate between lunch and dinner, we were the only diners. We were still welcomed and the service was efficient and friendly. In the evening, we were also offered the italian menu but it didn't appeal.
Favorite Dish: Langoustinas a la Plancha
- Food and Dining
- Budget Travel
El Charlan: Good all round
There are at least three El Charlan restaurants in Piura. The writer only visited the one on Plaza de Armas, and the one on the near end of Av. Grau. Always very busy, serving a variety of sandwiches, desserts, juices, etc. And ice cream. Waiters are very pleasant. The portions are very large, so advice is to share. Ice creams come in one, two or three scoops, so no need to share!
Favorite Dish: The ice cream!! An excellent choice of about 12-14 flavours.
- Family Travel
Yes, this is the main avenue...
Yes, this is the main avenue of La Legua, a small rural centre on the way from Piura to Catacaosb. There are alot of places to eat here, it would be difficult to say it's a jst to have lunch in a village like this, more than 30°C outside, lot of powder around, but the comuneros you will be with are very good people.You will be offered a chicha, jsut to begin while waiting for the main course and to refresh your thropat after sweating under the sun.Chicha is a beverage made of fermented maize; some women use to produce it at home and then they go selling around to small restaurants, peasants in the fields, passer-byes who recognize the freshly made chicha by the empty squash shell which is left on the door. If you hapened to seat in a favourable day, you will be served leche de tigre (tiger milk), a concentrated fish broth, densed witrh some flour so that it appears really like milk, it is served very hot as a starter.
Favorite Dish: The main course will be either seco de cabrito (roasted goat) or - if you had leche de tigre -, most probably an encebichado, i.e. raw fish marinated in lime juice. Cebiche is for sure one of the most popular and well-know delicacy of traditional Peru, it is made with almost any kind of living being coming from the sea (tuna, octopus, mackerel.... all is good with few exceptions like fatty fishes); the sacrified being is prepared in small pieces, cleaned and left submerged in lime juice for a couple of hours. The main difference between cebiche and encebichado is that the
second one is a quick and popular version of the first; encebichado is prepared in rural areas, in informal restaurants, at home and is made cutting the fishes into few larger pieces, without keeping the spikes and the skin out. The head is also offered. No need to say encebichado does not deserve the use of fork and knife. Fish in this style requests side vegetables: boiled sweet potato (a yellow local variety, with violet outer layer), thinly sliced red hot peppers and ginger will always be offered in Peru. In Ecuador, things are a bit different and sweet potato is substituted by boiled cassava, and in Central America vegetables are even less common.
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