About this Business
From Our Editors
Quinoa has become a health food trend in the past few years, but it has been an essential building block of Peruvian cuisine for thousands of years, feeding the Incans and locals living along South America?s Pacific coast. So for culinary adventurers who want to dig deeper into the cuisine?s long past, they need look no further than the traditional plates served at 4 Suyos Peruvian Cuisine. Staff cook to order plates of mixed seafood ceviche, quinoa with tofu and queso fresco, and lamb stew marinated with Peruvian beer, with most dishes sprinkled with the spicy seeds of aji Amarillo and aji panco peppers. The cuisine easily lends itself to gluten-free and vegetarian dishes, and chefs use locally sourced ingredients, such as meat from Slagel Family Farms, to benefit both their guest?s health and the local economy.
Spice from their dishes can be cooled with creamy bites of desserts that use native grains instead of flour, including dishes such as purple corn pudding sweetened with plums, apples, and cloves, or warm rice pudding made with coconut and raisins. And though 4 Suyos is a BYOB establishment, they still serve up mean pisco sours to those who bring in their own bottles of pisco or a liquor license they?d like to donate. Diners can also cap off their meal with a steaming cup of Peruvian coffee from local roaster, Metropolis.
####Groupon Guide to Chicago 4 Suyos Chef-Owner on Chicago's Peruvian Food Scene
It's a cuisine influenced by many countries. And it's here to stay.
[Read our Q&A with Humberto Trujillo here.](http://www.groupon.com/articles/4-suyos-owner-on-chicagos-peruvian-food-scene-fd?aar)