Chicago Tanta｜Just Okay Peruvian Food 🇵🇪

After having amazing Peruvian food in Miami for three days straight, I noticed Tanta was on the Restaurant Week list and decided to try it. Overall it was decent—two appetizers were good, mains were average, and dessert was… interesting. My take: For this price, I’d rather fly to Miami for a meal 🛫💸 :: First Course :: Cebiche Clásico – Classic Peruvian ceviche with lime-marinated fish, corn kernels, onions, sweet potato, and crispy fried corn. Really stood out! The crunchy fried corn reminded me of the crispy beans in Chongqing noodles. Sweet potato was a nice touch—refreshed the palate when the acidity got too strong. A great ceviche!💕😊 :: Second Course :: Pulpo Al Ajillo – Octopus legs with baby potatoes. Seasoned like garlic-chili grilled skewers (in a good way!). Texture was fascinating—tender on one side, slippery-soft on the other. Delicious, though there were too many potatoes—got full just from those. :: Third Course :: Cazuela Acevichada de Almejas y Conchas – Clam and mussel pasta in a creamy, cheesy sauce with bucatini (thick, hollow spaghetti). Felt heavy and oddly tangy. Usually seafood pasta is light and wine-based—this was too rich.😂😍 Chanchito Glaseado (friend’s order) – Pork loin with pumpkin sauce. Too sweet for me, like Chinese beef jerky with sugar. :: Dessert :: Flor de Papa – Chocolate mousse cake wrapped in… salty potato chips?? 🥔🍫 So weird and oily. Why. Seasonal Fruit Sorbet – Only got one flavor (passionfruit) instead of two as listed. Super tart—I loved it after two bites, but my friend found it painfully sour. Looked a bit messy, like something from Cold Stone 😅. #ChicagoEats #PeruvianFood #RestaurantWeek #FoodReview #MixedFeelings #NotWorthIt 🍽️