Chef Rick, in a less than 120 character tweet, reviewed Tanta: “REALLY DELISHmeal at Peruvian Tanta lstnght! B’tiful ceviches,tiraditos(1 w uni!), causas, anticuchos & picarones.Go!” My review is going to be slightly longer and no less enthusiastic: Etta and I really enjoyed the Peruvian cuisine and stellar service at Tanta.
She started with a cocktail and I had the chicha, a sweet and funky (nonalcoholic somehow) drink of what I understand to be fermented purple corn. Had never heard of many of the dishes and ingredients, so we opted for the three shareable plates. The cebiche trio was outstanding, the lime pickled carrot and pozole corn giving heft to the delicate and briny seafood, eaten with perfectly fried plantain. Rocoto chile is a bright fire.