Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

En la Calle Con Sofia: Rincon Limeño

Sofia Waldron

Growing up Mamá stressed many things—if I could rank their importance, it would be God, family, and Peruvian food.

There are few things better in life than un plato de ceviche. So, you can only imagine my frustration upon zooming in and out on a map of Boston struggling to find an authentic Peruvian joint within walking distance. After many conversations and late-night phone calls with other Latino friends in the Boston area, I soon realized that authentic Peruvian cuisine, let alone Latin cuisine, is hard to come by. As I come from a predominantly Latino neighborhood just across from Manhattan, this was a huge culture shock.

Though finding Peruvian dishes can be challenging, it is not impossible. On a day when I was notably missing my roots, I was delighted to come across Rincon Limeño after an internet search, take one bite of their ceviche, and be reminded of my home. With locations in Revere and East Boston, I relished that I had finally found an authentic Peruvian joint—one that my Mamá would approve of. 

Upon opening the doors of Rincon Limeño, I was immediately drawn in by the vibrant atmosphere. Colorful photos of Montaña Vinicunca and a replication of the 12-angled stone covered the walls, enticing those who have no knowledge of Peru to learn about some of the country’s most famous sites. The restaurant, which found its roots about 25 years ago in the heart of East Boston, exuded a sense of culture and tradition hard to come by in downtown Boston.

“Andres kept the same tradition, the same people, so everything since the beginning has been improving, getting better, so we get to the right place with the flavors,” said Juan David Jaramillo, co-owner of Rincon Limeño along with Andres Giraldo.

Looking over the menu, I was pleased to find various typical and traditional Peruvian dishes. Tallarines Verdes, Lomo Saltado, Parihuela de Mariscos, and many more. Though I was tempted to try everything on the menu, thesize of these dishes made it nearly impossible. 

“If I can list the number of plates I can have here, it would not fit on the menu,” said Jaramillo. “There are too many different flavors.” 

I ultimately went with ceviche mixto,aji de gallina, causa rellena, and tiradito, my favorite dishes from back home. 

Though ceviche has many variations worldwide, most agree that Peru is the birthplace. Peruvians take their ceviche very seriously, as it resembles their culinary identity. Ceviche is typically prepared by marinating fish in lime juice, onions, aji amarillo, and salt. Finally, paired with Andean corn, sweet potato, cancha, and yuyo (seaweed), this dish must be served right after it is prepared to preserve the flavors.  

My version at Rincon Limeño was ceviche mixto, which included other seafood such as fish and squid. The refreshing, light, and tangy flavors danced on my tongue as I relished this heavenly mixing. It is no wonder Rincon Limeño has been honored five times for this classic dish.

The next dish I welcomed was tiradito. Sliced similarly to sashimi,a reflection of Japanese immigrants on Peruvian cuisine, the dish is topped with an aji amarillo sauce right before it is served. The tiradito was fresh, citrusy, spicy, and overall well-made. 

My next plate was aji de gallina. It is another comforting classic in my house, and a dish Mamá swore by. Made with shredded chicken in a thick sauce of spices and none other than the native aji amarillo, it is served with rice, potatoes, and love. The flavors were like a kiss from back home. 

Last but not least, I rounded out my experience with a plate of causa rellena. Mamá would make causa for every single celebration. Causa rellena is a tiered mixture of mashed potatoes, avocado, and chicken, typically garnished with black olives and boiled eggs. I appreciated how it was plated, as it reminded me of a more traditional approach, reminiscent of the causa I would eat during my time in Lima. It was wonderfully delicious.

The experience I had at Rincon Limeño left my heart and wallet satisfied. The dishes are moderately priced and perfect for fellow college students curious to indulge in Peruvian cuisine without breaking the bank.

The people were so warm and welcoming, and I couldn’t help but smile as I finally felt like I had a taste of the comfort of home in this new city I am still getting to know. Food serves as such a powerful medium for preserving cultural heritage, as it embodies and helps those find comfort in flavors, traditions, and memories of home.

As I said before, there are few things better in life, de un plato de ceviche, and I hope you will be able to experience it too.


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About the Contributor
Sofia Waldron
Sofia Waldron, Reels Editor

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