Tasting Collective #2: Tio Lucho's

This Peruvian gem in the Poncey-Highland neighborhood of Atlanta is a MUST VISIT on any restaurant list. Chef/Owner Arnaldo Castillo took us on a culinary adventure to Peru.

Course #1 was Tortitas de Cangrejo – lump crab atop a yellow corn cake garnished with chalaca and aji verde. The sweetness of the crab combined with the savory corn cake was the perfect balance of flavor and texture. Add to that the flavorful chalaca (salsa) and the spiciness of the aji verde – a spicy Peruvian green sauce made with cilantro, jalapenos, mayo and Parmesan and the dish was rendered utterly irresistible.

Course #2 was Tio’s Solterito Salad with quinoa, aji dulce, apple, tomato, feta, radish and rocoto vinaigrette topped with fresh mint. This was my absolute favorite dish of the entire meal. It was so good that my friends and I wouldn’t let the staff take the bowl until we had finished every bite! The amazing combination of ingredients left us in awe at how beautifully and harmoniously they all came together. This salad was the perfect example of you just can’t mimic great salads at home. I guarantee if I tried, it would never match up to this one! GOLD STAR!!!!

Course #3 – Leche de Tigrea, a unique spin on ceviche, was a seafood cocktail with snapper, chalaca, plantain chips and fried calamari. The ceviche element of this dish was the perfect balance of sweet seasonal fish and the brightness of acid. The plantain chips were a perfect complement and vessel to scope up the ceviche. The fried calamari were an odd twist that did not add to the overall dish. They would have been better left off.

Course #4 – Arroz con Mariscos, was a Peruvian take on Paella. This seafood stir fry with shrimp, mussels, calamari, and salsa criolla was another winner from a flavor and ingredient standpoint. Since I compared it to paella, I did miss that drier rice. In this preparation, the rice was moist without the crunchy crust often found in Paella. The dish was finished with pickled onions which was perfect. The brininess of the onions was the perfect finish to the richness of the dish.

And finally, course #5 was a cool interpretation of rice pudding. The Arroz con Leche was a fantastic combo of rice, dulce de leche, apple jam and bee pollen. The apple jam’s floral honey and tart citrus taste plus the bee pollen’s floral/earthy profile were the perfect counterpoint to the overall sweetness of the dulce de leche. It was so good, I failed to capture a snapshot.

Overall, Chef Castillo killed it on this one! And when topped off by the restaurant’s famous Pisco Sour, it was by far one of the best meals I’ve had in a LONG time! Bravo!