Gorgeous appetizers set the tone for meat-centric, down-home, but nuanced entrees. Try the Empanada Don Walter made with tender chunks of beef, eggs and raisins in a blistery-crunchy crust with whole perfectly-steamed shrimp in a romesco sauce. The Lomo Saltado has lean slices of beef, onions and tomatoes, expertly seasoned and served aside a mound of fluffy rice to soak up the savory juices. There is an exceptionally hearty pork chop on an earthy bed of mushrooms, cabbage, bacon and chopped potatoes. Desserts include a truly-sublime fruit ice cream, flown in from Peru.
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