La Furia Chalaca

The aromas of fresh seafood marinated in lime juice and plantains frying waft from the kitchen at La Furia Chalaca, where head chef Maria Fiestas follows traditional techniques passed on through her family to craft authentic Peruvian cuisine. Each day, Fiestas dips into a pantry stocked with ingredients imported from Peru, such as the Andean dried potatoes she uses to thicken the sauce for her braised-pork dish carapulcra. She finishes off her menu with authentic desserts, including her mazamorra morada, a pudding of purple corn, sweet-potato flour, cinnamon, and cloves mixed with bits of apple and pineapple.

In the dining room, flickering votive candles light up dinner plates stacked with chicken- or beef-stuffed empanadas or grilled beefsteak with caramelized onions and tomatoes. Around white linen-topped tables, guests settle in chairs while taking the sounds of hypnotic Latin beats while sipping glasses of wine.