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The various entrées at Nory's speak of a Peruvian experience so wildly colorful, so diverse it's understandable the country itself is in perpetual chaos. The Incan proclivity for potatoes is present, along with Spanish-influenced soups and other foods not of this planet. But the best is the Asian-influenced ceviche, large enough to qualify as a marine-biology study and sour with splendor.
Acid Trip While Edwin obsesses over barbecue, let’s talk ceviche: the Latin American seafood standard that involves chilled fish or crustaceans marinated in lime juice to varying degrees of sourness and spiciness—the best culinary remedy for the... More »
1. If you're a regular of Detroit Bar in Costa Mesa, there's a chance you've driven by Taquería el Granjenal. Primary, of course, are the tacos: hefty with the grilled meat of your choice, wrapped with two full-sized corn tortillas and sluiced... More »
I should've written this column in the summer, when jolting doses of sour meals counter the oppressive heat. But puckering dishes comfort fall palates too: a plate like ceviche or a lemon tart will liven you from the autumn chill that won't leave... More »
Photo by Tenaya HillsPlease praise Francisco Pizarro every time you peruse a Peruvian menu. The 16th-century Spanish conquistador's betrayal of the Incan chief Atahuallpa decimated the Empire of the Sun, and over the following centuries,... More »
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