Archives for posts with tag: 4 Suyos
Ceviche in Lima

Ceviche at La Mar in Miraflores

Celebrated annually from September 15 to October 15, National Hispanic Heritage Month is a time to acknowledge and celebrate the contributions Hispanics have made in the United States.

While there are several ways you can celebrate the vibrant Hispanic culture in Chicago, I can think of no better way than by eating. Whether it’s Mexican, Argentine, Peruvian, or a mix, Latin American cuisine seems to me to always be delicious. An assortment of colorful peppers, creamy avocados, hearty breads, juicy pork, tender steaks—it’s difficult for me to pass up any Latin-inspired dish.

Yes, I lean towards LOVING Peruvian food, and after a short trip to Peru to mainly eat (and visit family), I say the home of the wondrous Machu Picchu should be highly praised for it’s amazing contributions to the culinary arts!

From Lima to Cusco to Ica and Mistura, I ate my way through various regions and cuisines. I have to say I fell in love with the country’s Pollo a Brasa. And while you can get an amazing ceviche in Chicago, there is no ceviche like ceviche made with a Peruvian lime. It’s puckery goodness subtly cures the amazing fresh seafood fetched from the Pacific only blocks away from several of Lima’s cevicharias. (See food photos here.)

So whether you choose to eat, dance, sing, read, or celebrate with family, be sure to take time to pay homage to a culture that makes Chicago a very, very special place.

Bread and HuacatayIt’s no secret that if you’ve been to 4 Suyos, or almos any other Peruvian restaurant, you’ve been offered a bit of the “green sauce.” Whether it was served with bread, potatoes, cancha, or something slightly more creative/gourmet, the green sauce is a Peruvian gem. At 4 Suyos we often get asked, what is in this sauce!?

Well, there are a few secrets here at the restaurant, but the main ingredients are jalapenos and huacatay. Yes, the common jalapeno mixed with the not-so-common huacatay. Officially labeled, tagetes minuta, huacatay is the Quecha word for the plant that, mixed with jalapenos, morfs into a mouthwatering carb topper.

We make the sauce by grounding the minty, citrusy, leaves of the huacatay plant and blending them with the jalapeno. Yes, there’s a little cream… and if you stop in the restaurant to try it, I may divulge a few secret ingredients.

4 Suyos Pan con Chicharron!

Sandwiches, sandwiches, sandwiches. When I surveyed several of my Peruvian friends, they dreamily recounted the numerous types of sandwiches they would take for breakfast back in Peru. Pan con camote (sweet potato), pan con chicharron, pan con jamonado, pan con queso, pan con huevos, and our waitress Cynthia’s favorite, pan con pollo.

Aside from the sandwiches, Peruvians traditionally also eat tamales, and the chef’s mother said she’d occasionally enjoy tacu tacu for breakfast. However, the other Peruvians insisted that was a lunch dish. The chef’s mother also mentioned a dish called relleno, which I think may be sausage, blood, garlic, and onions, but I’m not quite sure.

While 4 Suyos isn’t serving up a ton of sandwiches, we are paying homage to the Peruvian breakfast with the addition of the pan con chicharron to our very new brunch menu. Yep, we are now serving a Peruvian- American brunch on Saturdays and Sundays from 11:00 a.m. to 2:00 p.m. We are also serving locally-roasted Metropolis’s Peruvian coffee too!

Check out the complete 4 Suyos brunch menu! Los veo para desayuno!