Best Dishes Eater Editors Ate This Week: March 17 | Eater LA

"Open for almost two decades with a steady flow of South American regulars seeking regional favorites, this mostly-Peruvian kitchen offers ceviches, saltados, and outstanding arroz chaufa. One specialty is a bone-in beef shank stew slowly cooked for five hours with cilantro, peas, red wine, and plenty of aromatics, like aji amarillo; it packs a slow spice level of burn and is balanced with an acidic salsa criolla. The stew is served on a bed of creamy mashed potatoes that are excellent on their own, but the thick gravy-like sauce can soothe any soul. The restaurant even hosts live music on some nights, which is always a treat while sipping a pisco sour — cold-weather food at its finest. — Mona Holmes, editor Eater Southern California/Southwest" - Eater Staff