When you think of Norwalk Seafood Restaurants, don’t forget Fiesta Limena! Although many American restaurants describe themselves as seafood restaurants, an authentic Peruvian restaurant is always a seafood restaurant, because so many traditional Peruvian dishes are made with fish and shellfish. From Ensalada de Pulpo, or octopus salad, to Jalea, a large plate of lightly fried crab, calamari, and other seafood, Fiesta Limena has a large selection of dishes for guests who love fish. Other menu choices include Choros a la Chalaca, or fresh mussels, and Pescado a la Macho, a filet of fish that is topped with a sauced seafood mixture of shrimp, octopus and squid. And of course, Peru is famous for its ceviche, fresh fish that is quickly “cooked” without heat using a citrus-based marinade. We offer several different kinds of ceviche, depending upon your preference.
February 27, 2011
February 26, 2011
One of our specials is Choclo con Queso, a dish not many Americans are familiar with. It is Peruvian corn on the cob, made with authentic giant Andean corn, paired with fresh cheese, or “queso.” The authentic “choclo,” or giant corn, is what makes this dish a traditional Peruvian treat. Just like Papa a la Huancaina, it is great as an appetizer or as a side with your meal. It’s not always available, but we list it in our daily specials on Twitter when we have it. Follow www.twitter.com/fiestaperufood for daily updates and info about our Norwalk CT Restaurant. Even if you don’t have a Twitter account, you can always visit our Twitter page to see what we’re writing about.
February 25, 2011
If you’ve been coming to our CT Peruvian Restaurant for a while, you know that the menu changed and expanded within the last few months. One of our specials, Aji de Gallina, was added to the daily menu so our customers can enjoy it every time they visit us. This dish features a light creamy sauce made with aji amarillo, a Peruvian yellow chile pepper, and shredded chicken served over potatoes with rice on the side. It is garnished with hard boiled eggs and Peruvian olives. It is a traditional homestyle dish that can be enjoyed as an appetizer split between a few people, or as an entree for one. Find it under the appetizers section of our menu on your next visit.
February 24, 2011
We recently heard from a first time customer at Fiesta Limena who said he loves to cook and judges restaurants pretty quickly. He told us he ordered the octopus soup to see right away how fresh our seafood was, and he was blown away by how good it was. He said he isn’t used to having such fresh fish in restaurants, but at Fiesta Limena we strive to offer the best ingredients in all of our dishes, everyday. This customer had never tried Peruvian Food before, and was delighted with his meal. We love sharing Peruvian cuisine with our American customers for the first time. We also love hearing from our customers, and seeing the reviews online. If you ever have a comment or suggestion, e-mail us through the contact form on this website. We would love to hear from you!
February 23, 2011
This month Food and Wine Magazine named Lima one of “3 Food Cities to Watch,” along with Copenhagen and Los Angeles. The cities were chosen for a variety of characteristics that make their food interesting and exciting. Lima chefs are being praised for going above and beyond to utilize exotic ingredients in new ways. Three top restaurants are featured, putting Lima on the map as a great destination for foodies. For years, Food and Wine editors have given Peruvian food glowing reviews. They’ve even called it “the best kept food secret.” Have you discovered the secret? Share it with a friend, and head to Fiesta Limena for Peruvian Food in CT!
February 22, 2011
Internationally renowned Peruvian chef Gaston Acurio was recently quoted as saying, “Ají amarillo would be enough to set up a Peruvian restaurant anywhere on the planet.” Of course, we’ve known for years that authentic Peruvian food can be made anywhere with the right ingredients. Aji amarillo is a native Peruvian yellow chile pepper, and although it is not available fresh in the US, imported aji amarillo pastes like Mama Tina’s allow Peruvian restaurants in America to provide the authentic taste that makes Peruvian food so unique and wonderful. Acurio’s quote comes from the OnMadrid newspaper section in a major Spanish newspaper that was recently devoted to praising Peruvian food and its growing popularity around the world. The article also discusses ceviche, predicting that it will follow dishes like pasta, tacos and sushi to become an internationalized dish. We’re proud to see Peruvian food recognized in major newspapers around the globe, and love to educate our customers about this wonderful cuisine.
February 21, 2011
The diversity of both plants and animals in Peru is among the most impressive in the entire world, and its potato population is no different. In fact, over 4,000 kinds of potatoes of all shapes, colors and sizes are native to Peru, making them a staple in Peruvians’ diets. However, Peruvian potato farmers say some of their crops are now at risk due to climate changes in the Cusco area. So the recently established Potato Park, which aims to unite local farmers and educate tourists about Peruvian potatoes and culture, is trying to fight the problem before it gets serious. They are sending samples of 1,500 different potatoes to the Svalbard International Seed Vault in the Arctic Circle, where they will be stored as back-ups in the event that certain kinds of potatoes are wiped out in Peru. Potatoes are considered to be the world’s most important non-cereal crop, and keeping these samples stored in a place where they will remain frozen ensures that they will be available if needed in the future. We’re glad to know that this impressive array of potatoes will be protected for future generations, since these crops are often at the heart of traditional Peruvian food.