Best South American Restaurant - 2001
You can't miss the place: An oversize red-and-white Peruvian flag, nearly always stretched taut in the breezes that whip across the North Perry Airport, perches atop the smallish storefront eatery, serving as a beacon for all lovers of the Andean nation's sophisticated cuisine. Inside the tiny, wood-paneled dining room, which is lined with medieval-style paintings of saints, this third outpost of the Las Totoritas chain (the other two are located in Miami-Dade County) serves up a dizzying variety of Peruvian specialties. The embossed-leather menus boast such stick-to-your-ribs fare as lomo saltado (sautéed beef with onions and tomatoes) and chicharrón de pollo (deep-fried yet delicately flavored chicken chunks), as well as numerous soups and appetizers. But of course any Peruvian restaurant is only as good as its seafood; by that measure Las Totoritas is fantastic. The jalea is a mouthwatering mound of gently fried squid, octopus, shrimp, and corvina (sea bass) tossed with red onions, tomatoes, and a handful of fresh cilantro. The same fruits of the sea show up in the cebiche mixto but are instead marinated in lemon juice for at least a day, giving them a tart tenderness perfectly complemented by the brightness of the onions and cilantro that accompany this dish, truly a (South) American beauty.