Oops, I forgot to mention that my mother brought it down for us. Now I know what I can bring for you in the future. There is just no comparison really.

I guess I will give Xalapa another chance. The dish you ordered looked pretty good and your description has given me hope that they have upped the ante.

As to Peruvian food from the north, there are some places around that specialize in the cooking from the Trujillo area - there’s Primavera Trujillano in Belgrano which I’ve written up, Los Trujillanitos which I haven’t, but is on Corrientes a couple of blocks from the Abasto. They do an okay job, but not with any “wow” to them. So far our favorites for “authentic” Peruvian, based more on Henry’s assessment than mine, would be Contigo Peru and Solopescados, both of which I’ve written up - though neither is specifically northern cuisine.

I think the most important point, though, is that you have to ask - regardless of where you go, if it’s a cuisine that typically has some spice and heat to it, it’s often… “dumbed down” here for local palates - it’s the nature of catering to your primary clientele. But I think most places have figured out that there are more and more expats and visitors who welcome the more traditional and spicier versions, and are willing to make dishes that way, if you let them know - sometimes it means waiting a few extra minutes for your food while someone whips up a new sauce, but it’s worth it.

But my question is, if you’re looking for heat, why not go Peruvian? Can anyone suggest a place focusing on northern Peru in particular?

Frank - we were there on Wednesday night, so it seems like a good bet that it’s doable on weeknights. I do grow a few peppers myself, but it’s nice to be able to go out and eat something spicy around here! Now, where do you get the tortilla corn flour? I’d be making my own regularly if I had a good source of it…

I ordered stuff poblanos with a spicy tomato sauce–one of the hottest dishes on the menu–and my wife had some sort of fajita-type dish. The waitress made sure I knew it would be spicy and I said no problem. The dish was spot on authentic (peppers were almost habanero-size, maybe from a garden) and I actually broke a sweat. First time in any BA restaurant without having to ask for some sort of extra heat source. My wife’s dish, on the other hand, consisted of super dry bland shredded meat, about a spoon of guacamole, a spoon of some pico de gallo, and like 3 tortillas. My wife seemed to have liked it but I would have probably sent it back–something I’ve done only once or twice in my life.

There was a two couple party sitting next to us with one being from Mexico. Their waitress was Mexican and after chatting up a bit, she brought them a bowl of slivered onions, fresh chilis, and quartered limes. So I wonder if in some of these restaurants you just have to lie and say “yeah, I lived in Mexico for a few years, hook me up.” Like asking for the secret Peruvian menu at that place you recently visited in Abasto.

One thing to note though: It has been a while since I have been there, but I remember that the spicy dishes were available only on the weekends. I am not sure if that is still the case, but if you go during the week you might want to double check by calling first. This of course is only relative if they still do this.

I have resorted to growing my own peppers and they are coming about quite nicely I might add. I just enjoyed some chicken enchiladas last night myself, although home made ones. I am sure glad the wife can cook and picked up some tips from my mom. We also have some tortilla corn flour so we made our own tortillas as well.