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Tumi 2.0
Peruvian
Peruvian cooking has always been a quiet argument that fusion was never a modern invention, and this Mesa restaurant makes that case across a menu that moves from Japanese-inflected ceviche to Chinese-Peruvian lomo saltado to chicken stew finished with Parmesan. The chef behind it has opened more Peruvian spots around Phoenix than anyone, and calls this one his last. The spit-roasted chicken, served with fried yuca, tends to do the convincing.
The awards strongest first
- Phoenix New Times 2023 · Best Ceviche · Best of Phoenix
One number, weighted & current 19
How we scoreThe dishes from the writeups
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Orgia de mariscos
“There are Japanese-influenced ceviches, such as his signature “Orgia de Mariscos,” a school of raw fish swimming in citrus and pisco.”
Phoenix New Times, 2023 -
Lomo saltado
“Chaufa – Chinese-Peruvian influences – show up in dishes such as the stir-fried batons of steak in lomo saltado, or mounds of fried rice.”
Phoenix New Times, 2023 -
Tallarines verdes
“Italian pokes its nose into tallarines verdes, dressed with pesto and nuts, or aji de gallina, a rich Peruvian chicken stew made with nuts, yellow chiles and Parmesan cheese.”
Phoenix New Times, 2023 -
Aji de gallina
“Italian pokes its nose into tallarines verdes, dressed with pesto and nuts, or aji de gallina, a rich Peruvian chicken stew made with nuts, yellow chiles and Parmesan cheese.”
Phoenix New Times, 2023
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