Playing With Peruvian Cuisine

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Jhackelin Catalina Vargas is from Peru and is the chef/owner of Coya Peruvian Restaurant in San Luis Obispo.

Fr. Ian Delinger

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Jhackelin makes Lomo Saltado, a classic Peruvian dish that is indicative of the Japanese influence in Peruvian cuisine and culture. Lomo is cooked in a very hot wok and served with fried potatoes.

Fr. Ian Delinger

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Jhackelin imports indigenous Peruvian staples, like quinoa and varios ajis or peppers.

Fr. Ian Delinger

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Jhackelin wants to increase her business of importing indigenous Peruvian foods.

Fr. Ian Delinger

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The workstation has a bit of a Peruvian flare.

Fr. Ian Delinger

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Lomo Saltado with mushrooms. Menu development required considerations for the vegan and vegetarian population locally.

Fr. Ian Delinger

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Fr. Ian and his friend Hans tried the Peruvian cuisine: Ceviche (L) and Pork Lomo Saltado and Tacu Tacu (Peruvian rice dish) Combination (R).

Fr. Ian Delinger

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A Pervuian Tamale is cooked in a banana leaf instead of the corn husk of Mexican tamales.

Fr. Ian Delinger

One would be forgiven for not thinking that Peruvian cuisine was popular on the Central Coast. But San Luis Obispo has TWO Peruvian Restaurants. And the next closest Peruvian Restaurant appears to be all the way in Thousand Oaks! The Playing With Food Team visited a small one-woman operation to explore Peruvian ingredients and flavors.