Isolina
Peruvian Criolla Taberna · Lima · Barranco · Chef José del Castillo
Chef José del Castillo's tribute to Limeña tabernas of old, named after his mother Isolina Vargas. Traditional criollo comfort food in a historic Barranco mansion. #50 Best Restaurants Latin America. Two locations: Barranco and Surco.
Av. San Martín 101, Barranco, Lima 15063, Peru, Lima
- #15 Latin America's 50 Best 2024
Menu
Dishes
- Costillar a la Chorrillana — Pork Ribs, Crispy Skin, Onion Sauté (96) — Costillar (pork ribs) prepared 'a la chorrillana' — in the style of the district of Chorrillos, a Lima coastal neighbourhood with its own strong criollo food tradition. The pork ribs are braised until the meat falls from the bone and the skin crisps, then topped with a sauté of red onion, tomato, and ají amarillo. A large, communal preparation meant to be shared — Isolina serves it on a wooden board that covers the entire table. The house favourite for groups.
- Starters begin from S/.15 (~U (5)
- Para mayor información escríbenos al WhatsApp 943 833 (31)
- Av. San Martín (101)
- Av. El polo (605)
- Causa Limeña — Layered Yellow Potato, Ají Amarillo, Fillings (35) — Isolina's causa: the great Lima potato terrine — yellow papa amarilla cooked, riced, and seasoned with ají amarillo paste and lime until a smooth, yielding dough is formed, then layered with fillings (tuna, crab, or chicken) and avocado. In Lima's criollo homes, causa was made for family gatherings and celebrations; at Isolina it arrives as it would at a home table — abundant, colourful, and generous.
- Sánguche de Escabeche (24) — Pickled fish sandwich
- Sangrecita con Camote Frito — Chicken Blood, Ají Panka, Sweet Potato (23) — Sangrecita — chicken blood cooked with ají panka, onion, garlic, and vinegar until it becomes a dark, intensely flavoured preparation with a texture between sausage and pâté — served with fried camote (sweet potato). An Afro-Peruvian preparation that uses the whole animal, sangrecita appears in Lima's criollo tradition as a starter of enormous flavour and cultural significance. Not for the timid; essential for understanding Lima's culinary heritage.
- Mazamorra Morada — Purple Corn Pudding, Dried Fruit, Cinnamon (25) — Mazamorra morada is one of Lima's oldest and most beloved desserts: purple corn (Maíz Morado) boiled with dried fruits (raisins, prunes, dried peach), cinnamon, clove, and sweet potato starch until it sets into a deep violet pudding of earthy sweetness. Dating to pre-Columbian times as a corn preparation, adapted in the colonial period with dried fruit and spice. Served at room temperature or slightly chilled — always alongside arroz con leche in the traditional 'combinado' pairing.
- Ceviche del Día con Chicharrón de Pulpo — Fish Ceviche, Fried Octopus (83) — Isolina's daily ceviche: market fish in classic Lima leche de tigre (lime, ají limo, ginger, coriander, fish stock) served alongside chicharrón de pulpo — fried octopus pieces dredged in cornmeal, crisp outside and yielding inside. The ceviche is the acid foundation; the chicharrón de pulpo adds richness and crunch. A combination that has become one of Isolina's most ordered plates.
Wines
- Chicha Morada Isolina — House-Made Purple Corn Drink (15) — Isolina's chicha morada: purple Maíz Morado boiled with pineapple peel, apple, cinnamon, clove, and lime, sweetened with raw cane sugar and served chilled. Made fresh daily. The indispensable Lima non-alcoholic beverage — a perfect pairing with ceviche, organ meats, and the intense flavours of criollo cooking. At Isolina, chicha morada is not an afterthought but the expected house beverage, made with the same care as the food.
Phone: +51 1 247-5075
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