I ordered the Papa a la Huancaina as the appetizer, which are slices of boiled potatoes drowned in a mild ají sauce, served cold. I’m still getting used to this dish, which is a staple in many Peruvian restaurants, mostly due to the fact that it’s served cold. I hope in time I’ll warm up to the dish.
The main course was a mushroom Risotto, thick and creamy with lots of mushrooms. It was very rich in mushroom flavour and a thick consistency, and a fairly substantial portion for the price. The garlic bread that was served with the Risotto was used to clean the bowl after I had devoured the Risotto.
For dessert was what I assume was a purple corn gelatin because it tasted very similar to the chicha water and was the same colour. It has a slight bitter taste to it, and the flavour could be described as a cross between a blood orange and blackberry. The chicha water has a similar taste, but most places seem to sweeten their chicha water to remote bitterness.
For 19 soles you can’t go wrong with MonteCristo. They’re fast if you’re in a hurry, and reasonably priced for Miraflores.