A family kitchen for ceviche cured to order in house leche de tigre, anticuchos off the charcoal, and pisco poured properly. Coastal Peruvian cooking, in Milford.
Ceviche · anticuchos · pisco
Beef seared hard and fast with red onion, tomato and ají amarillo, deglazed with soy and vinegar, fries tossed through at the last second so they stay crisp. The dish that put criollo cooking on the map.
Marinated overnight and turned slowly over charcoal until the skin burnishes and crackles. Served with our green ají and thick-cut fries — the Sunday-dinner staple of every Peruvian household.
The pisco sour is the house handshake — fresh lime, egg white, a few drops of bitters, shaken hard and cold. Beyond it: chilcanos, a maracuyá sour, chicha morada, and Peruvian beer.
Barranco is the seaside district of Lima where our family spent its Sundays — cevicherías by the water, pisco at dusk, the smell of anticuchos on the corner. We brought that table to the Connecticut shoreline.
The fish comes in fresh, the curry pastes and ají sauces are made from scratch, and the door's open to everyone — a quick ceviche at the bar or the whole long lunch.
— The Ramírez family
Near the Milford harbor, a short walk from downtown. Street parking and the harbor lot nearby. Bar seating kept for walk-ins.
Tables and the bar. For six or more, catering, or private events, tell us and we'll call back.