Must Try Peruvian Food in Lake Worth

While my cauldron of aguadito cooled down, I decided to experiment with a popular Peruvian dish — Cordero a la Norteña. This dish came with lamb that was so soft, that it fell off the bone; no knife necessary. The zingy gravy with Peruvian spices was so good, that I’d pour it over a Thanksgiving turkey. The lime-marinated red onions (like the ones in ceviche) and cilantro complemented the dish by adding some nice acidity to the plate, and a touch of spiciness (due to the ají chiles). I later learned that they’re actually called sarza criolla, which is Peru’s equivalent of Mexico’s pico de gallo. And of course, the rice, lima beans, and boiled yucca were great. George Thorogood and the Delaware Destroyers may be “Bad to the Bone”, but this dish was literally, good to the bone.