When most people think of Peruvian cuisine, they think of ceviche—fish cooked strictly by the acidity of lime juice, with onions added. As a “national export,” 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 perfect the recipe. Step in El Rocoto owner Macario Diaz, who serves up a mean ceviche. But he also serves up Peru’s other culinary specialties, namely pollo a la plancha and lomo saltado, at this quaint hole-in-the-wall, located discreetly in a West Valley City strip mall.
Dining/club deals may be available for this establishment at the CW Store here.
