Authentic Peruvian food in the heart of the Poble-sec neighborhood

BarcelonaOne of the best Peruvian restaurants in the city of Barcelona is Free PeopleLocated on Sepúlveda Street. Its owner, Pablo Ortega, has now opened a second establishment, with a different offering, which should be a must-visit for lovers of [the cuisine]. ceviche And for anyone who has enjoyed—or wants to discover—Peruvian cuisine. It's located in Poble-sec, where the highly successful Mano Rota restaurant once stood.

Pablo Ortega arrived in Barcelona thanks to the renowned Peruvian chef Gastón Acurio. That venture, the restaurant Tanta, is the foundation of some of the dishes you can enjoy at Mercado Central. Here, Ortega can indulge in certain creations because he has a kitchen and equipment that allow it. One example is the dish Chi jau kay Airportwhich is crispy fried chicken with a rice base fried rice with vegetables. It's a filling dish that fits the description comfort foodThe name is curious and stems from two possible legends, which we obviously don't know if they're true. Some say it's called that because the ingredients are thrown into the pan as if they were terrifying. Others say there were many restaurants serving that kind of cuisine near the Lima airport. Chinese (a fusion of Peruvian and Chinese cuisine). Many airport workers would eat there, and they'd be fed leftovers mixed together in a wok. In any case, the dish served at Mercado Central is anything but improvised.

Ceviche Bar

Ortega is in love with ceviche And in this restaurant you will find 10 types. Such as the forklift operator, very balanced and accompanied by pork rindsor the imperial, a version he makes with pop that is an explosion of flavor accompanied bychili Yellow. This one, for the moment, is the most popular. They're really worth it. The flavor is authentically Peruvian. For that reason, Ortega always has fellow Peruvians in his restaurants. The restaurant, which bears his name in honor of the Lima market, also aims to be a tribute to the workers who come to eat and who earn just enough to get through the day. "We, as immigrants, came here to work, too," says Ortega.

The letter has a wonton pork and prawns with the chef's recipe Chinese Félix Loo, who has given it to him, is pure indulgence. They serve it in tamarind sauce. He also has the traditional stew of drywhich uses monkfish instead of beef. Or a cause prawns with sauce golf (a refined version of pink sauce). If you're still hungry, you can always finish with a sweet treat like the cake of Tres LechesA dessert found throughout Peru. To drink, of course, psychosours and Chiclanos (the discounted version of pisco sour without egg white and with ginger aleOpen daily for lunch and dinner. Average price: around 40 euros per person.