Mama Irma Restaurant

Mama Irma Restaurant was named for Hilda Cano's mother, who taught her daughter how to cook the savory grilled chicken and fresh seafood ceviche lauded by a NUVO critic as "truly remarkable." Hilda and her chefs use fresh fish and tender meats in a variety of traditional Peruvian noodle dishes, stews, and specialties, including spicy picante de mariscos and aji de gallina, which consists of shredded chicken in a creamy walnut and parmesan sauce. As the chefs work, diners await meals in the warm and bright dining room, sipping imported Peruvian Inca Cola or housemade chicha morada—a sweet purple corn drink.