When most people think of Peruvian cuisine, they think of ceviche—fish cooked stric tly by the acidit y of lime juice, with added onions. A s a national expor t, that tangy, coastal dish can be bought from carts on the streets of San Diego to Europe’s finest restaurants. However, it takes a Peruvian to perfec t the recipe, and El Rocoto owner Macario Diaz serves up a mean ceviche. But he also serves Peru’s other culinary specialties, namely pollo a la brasa and lomo saltado, at this quaint hole-in-the-wall.
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