$20 for $40 Worth of Peruvian Cuisine and Drinks at Rio's D'Sudamerica

Bucktown

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In a Nutshell

Family recipes inspire Peruvian dishes such as mixed-seafood ceviche, rotisserie chicken, and flambé lomo saltado al pisco

The Fine Print

Expires 90 days after purchase. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per visit. Reservation required. Dine-in only. Not valid for Sunday Buffet. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Chefs are naturally secretive, leading to a tradition of closely guarded recipes and absurd hat-and-apron disguises. Uncloak exotic flavors with this Groupon.

$20 for $40 Worth of Peruvian Cuisine and Drinks

The menu includes shrimp ceviche ($14) with sweet potato and Peruvian corn; the signature pollo a la brasa ($16.50), a rotisserie chicken cooked in a wood-burning oven; and seco de carne ($16), lamb or beef simmered with cilantro and red peppers.

Rio's D'Sudamerica

Flames up to 4 feet high rise from pans as cooks flambé their signature lomo saltado al pisco, which features strip steak stir-fried with vinegar and soy sauce. This dish, like so many others at Rio's D'Sudamerica, stems from a recipe culled from owner Dino Perez's mother. As a young boy, Perez immersed himself in his family's restaurant, bussing and waiting tables throughout his teenage years. The experiences solidified his love for restaurant orchestration and helped him to open Rio's D'Sudamerica in 2006, just down the street from the family restaurant.

The kitchen's two-chef team, Rosendo Monteoca and Guillermo Munuz, began working in Perez's family's restaurant more than 20 years ago, which explains their intimate familiarity with the recipes. All dishes are prepared to order, and they highlight imported Peruvian products wherever possible. For the pollo a la brasa, a signature dish, the cooks marinate half chickens in a special blend of 20 ingredients before charring them in a wood-burning oven. The arroz con mariscos, a paella-style dish sans saffron, simmers rice, five kinds of seafood, and white wine in a pot, yielding a rich, cohesive flavor.

As patrons sip specialty pisco sours made from Peruvian brandy and fresh lime, they can gaze upon the restaurant's large murals of Peruvian landscapes, hand-painted by a local artist with an arm span twice as wide as a normal human's. The murals' cool ocean-side colors serve as harmonious complements to the rest of the eatery's palette, formed from long crimson drapery, cozy chairs the color of sand, and circular overhead lights whose golden hues mimic those of the sun.

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