Yuyo Perú
Natural goods store · Lima ·
Spectacular views and ambiance
Information
Jr. Sáenz Peña 185, Magdalena del Mar 15086, Peru Get directions
Spectacular views and ambiance
Jr. Sáenz Peña 185, Magdalena del Mar 15086, Peru Get directions
"I found the results highly uneven at Yuyo, the El Chile Group restaurant that opened in October 2017: the highlights were mostly appetizers — a classic cebiche with an “electric citrus bite” of striped bass awash in leche de tigre, yuca croquettes that “tasted like nutty mozzarella sticks,” and international influences like pork belly bao; my favorite was a corn and cheese dish I described as “a corn-lovers Bob Armstrong Dip by way of Peru.” Entreés showed “moments of flare mixed with mundanity and monotony”: I liked the pan-seared drum but found the skirt steak a “stubborn stretch of underseasoned” meat. Dessert disappointed too — a 90s-looking dry dark chocolate cake that crumbled beneath an off-putting zigzag of ganache and dulce de leche cream ($10) — the kind of finish that made me long for the start." - Erin Russell
"I observed chef Maribel Rivero highlight Peru through the menu at Yuyo." - Nadia Chaudhury
"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
Angie y Paúl Quispe C.
