Along with the pollo a la brasa, the reason I like the 83rd-84th St. Flor de Mayo so much are the daily Peruvian Specials. Even though these specials have been the same for years, they are not on the menu (even though the menu has a box with "Peruvian Specials," which are permanent fixtures).
So here they are, with asterisks next to the ones that I think are particularly good:
Monday: Arroz Verde con Pollo (Peruvian style cilantro rice and chicken.
Tuesday: Estofado de res (beef stew with carrots, tomatoes and potatoes)
Wednesday: Pollo Al Horno con Tomillo (breast of chicken baked in wine and Peruvian spices topped with mushroom gravy)
Thursday: ***Adobo de Puerco*** (essentially a Peruvian take on the Filipino dish with Peruvian spices)
Friday: ***Chupe de Camaron*** (shrimp soup)
***Escabeche de Pescado*** (broiled filet of sole topped with onions in a sweet and mild spicy sauce)
Saturday: Seco de Cabrito (Peruvian style lamb stew, braised with cilantro and Peruvian spices) -- never had this
Sunday: ***Parihuela*** (traditional seafood chowder)
Carne de res Estofado "Goulash" (another beef stew variant -- I've never had this).
Most of the entrees run between $8-11 (the seco de Cabrito is $13.45). All are served with rice and Yuca. Big portions. One caveat, even on the starred dishes, is that the quality of the shellfish is only so-so -- the goodness comes from the spices and seasoning.
Occasionally, there are other blackboard specials, especially soups, and the spicy soups, in particular, are always worth a try.
by Alyssa Jung | Nobody knows how to throw an epic Thanksgiving better than culinary pros and chefs. Which is exactly...
by Jen Wheeler | So, you've agreed to host Thanksgiving (or maybe it's Friendsgiving)! It should be both an honor and...
by Robin Raven | Thanksgiving is a festive occasion that should be focused on having fun, giving thanks, and savoring...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.