Taita Peruvian Cuisine opened just before Labor Day but the Peruvian restaurant, led by chef Pepito Aparicio, is already operating smoothly. At the tucked-away Capitol Hill eatery, Peru’s time-honored flavors meet vibrant presentations in dishes such as the causa de camarones avocado (pictured), a stunning appetizer with layers of mashed yellow potato, sliced avocado, and creamy dressed shrimp with julienned sweet potato fries, black olives, and crispy fried spinach over fresh greens. Follow that with a citrusy ceviche like the orgio de mariscos, a refreshing combination of halibut, shrimp, and scallops (marinated in Peruvian grape brandy) tossed with red onion, cilantro, and yellow peppers, and anchored with slices of purple potato. (The potato, if you haven’t noticed, is a staple ingredient in the cuisine . And it makes sense, given that there are more than 3,000 varieties growing in Peru.)
Other standouts include the classic, Chinese-influenced lomo soltado with sautéed vegetables and strips of filet mignon; and the earthy aji de gallina where shredded chicken in a creamy pepper sauce marries perfectly with lime and cilantro laced rice. To make the most of your meal, pair your selections with a signature cocktail, particularly the pisco sour or the sangría.
Tip: Look carefully for Taita, it’s quietly tucked in the corner just north of Tooey’s in Capitol Hill.
1521 Marion St., 720-708-6486