Peruvian Cuisine at El Hueco (Up to 52% Off). Two Options Available.

Redwood City

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$30 50% $15
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In a Nutshell

Chef Jaime Laos creates twists on traditional Peruvian dishes such as seafood, chili, and desserts made with sweet potato and molasses

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Must purchase 1 food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fine-dining etiquette dictates that napkins must be kept on your lap, unless being used to signal to the waiter that your table has hit an iceberg. Have a night to remember with this Groupon.

Choose Between Two Options

  • $15 for $30 worth of Peruvian cuisine
  • $20 for $42 worth of Peruvian cuisine for a group of 4 or more

The menu includes pan-fried fish filets in a cream rocoto-chili sauce ($14.95), beef stew cooked in corn-beer sauce and served with rice and beans ($13.95), and picarones, a dessert made from squash and sweet potatoes and served with a molasses syrup ($5).

El Hueco

“Hueco” translates roughly to “little cave,” a tribute to the Peruvian hole-in-the-wall restaurants that serve ceviche and charcoal-roasted meats at any hour of the day. El Hueco attempts to capture the feeling of a hangout in the little mountainous country with traditional dishes crafted by lauded chef Jaime Laos. “Laos,” the San Jose Mercury News noted in an article, “has come a long way since his grandmother taught him to cook in a one-faucet house they shared with eight others in Lima.” He now creates a full menu of traditional small plates and entrees, which rely heavily upon the seafood, South American chilies, and sweet potatoes that make up the bulk of Peruvian cuisine.

From the steaming vats of beef stew cooked in a corn-beer sauce to the pan-fried chicken cooked in a blend of porto butter and chocolate, Laos introduces clients to the ancient flavors of Peru. Guests experience how Peruvian chefs prepare mixed vegetables and quinoa. The soft grain was cultivated by Incans hundreds of years ago, but is now becoming popular in North American health-food stores and slapstick movies about people falling into vats of different things. After bowls of ceviche, traditional desserts at the eatery pair root vegetables with a splash of sweet molasses.

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