Adan B.
Google
I was craving a *Pan con Chicharrón*, and after reading the 5-star reviews about Two Spoons, I decided to give them a try—though with some hesitation. The photos I had seen didn’t make the bread look fresh, and the chicharrón didn’t look like what we Peruvians know as chicharrón. It looked more like pork skin or crackling, the way Cubans or Colombians call chicharrón.
When we arrived, I ordered a *Pan con Chicharrón* and specifically asked the waitress: *Please bring me fresh bread.*
When the “Desayuno Lurín” arrived, the bread was not fresh as I had requested. The waitress asked if everything was okay, and I told her: *I asked for fresh bread, but you brought me bread fried in butter or oil.* I put together the sandwich, but I was honestly disappointed with what they called chicharrón—it was just pork skin.
The tamal had no consistency; it fell apart. It did have flavor, but it felt very distant, not the authentic taste. I think the only good part was the sweet potato.
When serving Peruvian food, one must be very careful, because many people live off that tradition. If what you serve is not truly *Pan con Chicharrón*, then anyone who isn’t Peruvian will try it and think it’s nothing special—and that’s only because they haven’t tasted the real thing.
At the very least, if they had made it with *masa de puerco* (as Cubans call it), it would have been better