From Our Editors
With Petit Peru, Jorge Bahamonde has officially addressed a glaring absence in the Ottawa food scene: the lack of Peruvian food. While the cuisine's key ingredients—chicken, steak, seafood—are by no means unfamiliar, the spices, sides, and presentation make meals feel novel and tropical. This is especially true for the eatery's three crowd-pleasing C's:
Causas: Essentially savory parfaits, these dishes have a two-layer base of avocado and mashed potato. Finally, they're crowned with tuna, mixed seafood, or beef. Order the causa trio to try all three.
Empanadas: Pastries are stuffed with a mixture of either shredded chicken, creamy Aji Amarillo sauce, parmesan cheese, spices, and a slice of hardboiled egg or seasoned ground beef, onions, garlic, spices, and a slice of hardboiled egg
Ceviches: The chefs whip up three styles of this zesty Peruvian fish salad. Most have a tilapia base, but the extras make the dish sing: calamari, shrimp or a mix of seafood, bursts of lime juice, and Peruvian corn.