This week’s Omnivorous is about D’Candela Restaurant, the tiny little spot that was the first to bring true Peruvian pollo a la brasa to the city. But there’s lots of good stuff at D’Candela besides chicken. Here owner Luis Garcia and his second chef, Andres, show us how they make jalea, a crispy deep-fried seafood mix. Yes, he did say MSG. Some of that Chinese influence Peruvian food is known for, maybe?

(Pardon my garbled Español).

Making Pervuian jalea at D’Candela Restaurant from mike sula on Vimeo.


And in the listings, eight South American spots, five of them Peruvian.