Takatis

Takatis Restaurant Review:

In 2010, native Peruvian Elart Coello took over a longtime chicken house with a glass front and wood tables. He now specializes in the pollo a la brasa of his youth. Rotisserie chicken is seasoned with a secret marinade and wood-fired until the skin’s smoky and crisp. A half-chicken comes with a choice of two sides, which could involve sliced camote (sweet potato), starchy yucca fries or fried plantains. Chicken factors into other specialties, too, including a beast of a sandwich called the “sanguchon” that also contains lettuce, tomato, fried yams, egg, cheese, crispy fries and house sauce. Arroz chaufa is a dish that honors Peru’s prominent Chinese population. At Takatis, this savory fried rice is served with a choice of chicken, beef or seafood, all stir-fried in a wok with scallions. Peruvian traditionalists will no doubt appreciate the fact that Coello offers skewered beef hearts that are marinated tender and seared on the grill. Takatis provides squeeze bottles that showcase rocoto, aji amarillo and aji, a trio of colorful, pepper-fueled sauces. To drink, they pour sweet, tangy, passion fruit-focused maracuya; and chicha morada, made with fermented purple corn and cinnamon.