At Rio’s D’Sudamerica in Bucktown in Chicago, Chef Guillermo Muñoz has created two Peruvian-style sandwiches using traditional Peruvian flavors and ingredients. The Lomo Saltado and Pollo a la Brasa are the latest additions to the new lunch menu that includes a variety of dishes using the Criollo-style of cooking with a modern Peruvian twist.
The Pollo a la Brasa, one of the most popular dishes in Peru, is prepared with more than 20 ingredients and spices, marinated for 24 hours and then cooked in the wood burning rotisserie. The Lomo Saltado is seasoned with traditional Peruvian-Asian house spices. Both are served warm over French bread and fresh toppings.
Pollo a la Brasa: Marinated brick oven-sliced chicken, topped with tomatoes, onions, lettuce, mustard, and mayo.
Lomo Saltado: Sautéed, marinated sirloin strips, onions, and tomatoes topped with melted mozzarella cheese.
Lunch items range from $3.50 to $10 and sandwiches are $6 each.
Rio’s D’Sudamerica has new hours: Monday to Friday, 12–3 p.m. It is located at 2010 W. Armitage Ave., Chicago, 60647.
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