Yuyo Perú

Austin Monthly Dips Into Peruvian History With Yuyo’s Food | Eater Austin

"I found the menu 'well-curated,' exploring Peru's Chinese, Incan, and Spanish heritage through food. I particularly loved the quinoa-based quinotto, a 'risotto-like' dish with a sauce of aji amarillo (a Peruvian yellow chile pepper with a low, rumbling heat) that made for a satisfying vegetarian dish. I praised dishes that called upon Peru's crops, like the 'addicting' cancha (chili-dusted corn nuts mixed with popcorn) and tropical fruits like passion fruit and cherimoya that turn up in cocktails and desserts. I enjoyed the Chinese influence in the lomo saltado, a 'hearty South American-inflected stir-fry,' and saved special praise for the ceviche: Yuyo's chef de cebiche, Marilyn Morales, has offerings ranging from the clasico - tangy and delicate chunks of striped bass prepared with lime juice and dressed with hot, lemony ají limo slices, seaweed, and micro cilantro - to the bright and luscious Tiradito Nikkei, kanpachi (amberjack) sliced sashimi-style, dressed with a citrus-soy sauce and topped with a salsa criolla. However, some dishes fell flat, like somewhat bland chicken empanadas, and service was mixed; many were concerned with the price point, though I personally found it worth it overall." - Erin Russell