About this Business
From Our Editors
To reflect on Totoritas’ menu is to wade through the effect that exploration and globalization have had on the world’s cultures over the past several centuries. Amid the pages, one can see the influences that found their way to Peruvian shores—from the cilantro introduced by the Spanish to the fried rice and saltados, or sautéed dishes, brought over with Chinese and Japanese immigrants. But to focus solely on the origins of the ingredients themselves, and their transfer from one culture to another, is to ignore how delicious they can be when combined.
Cilantro tops six varieties of ceviche to soften the bite of the lemon juice that marinates the fish and shrimp, and coats of spicy sauce dress fried and sautéed fillets to amp up their zing before they lie atop beds of rice. Plantains flank breaded chicken, and steak, fried fish, or chicken tops tacu-tacu, a classic African-Peruvian dish with beans and spices. While guests explore the crosscultural flavors, colorful paintings of landscapes dot the dining-room walls between bright copper sconces to remind eyes of the seas where fish are caught and of the fields where silverware grows.
Help us improve this page
Is this your business? Claim this page