Bella Canggio Restaurant is a classy but casual dining atmosphere for guests to enjoy the unique offerings of Peruvian cuisine. Some well-loved dishes are Trio de Ceviche, Pato, Seco de Lomo, and Arroz Chaufa.Chef Julio Cancho is born and raised in Peru, but classically trained in French and Italian cookery. He adds a Peruvian twist to some American dishes also on the menu. Peruvian cuisine, considered among the best in the world, inherited its innovation, mix and flavors from Peru’s history. Its culinary fusion developed over a long process of cultural exchange between the Spanish, Africans, Chinese, Japanese and Italians, among others. The dishes became more and more varied as races mixed and migrants landed at the port of Callao.
New flavor to Bristol Rhode Island. Pisco & Tequila is a family friendly restaurant, offering a delightful fusion of Peruvian and Mexican cuisines. The restaurant features a selection of pisco and tequilas, providing patrons with a diverse range of options for enjoying traditional spirits.
Manchester’s destination for elevated Puerto Rican & Mexican cuisine. Inspired by Toronto’s vibrant dining scene and reimagined for Manchester — where bold Latin flavors, handcrafted cocktails, and an upscale atmosphere come together for a truly memorable experience. Menu by Chef Bresnet Dulanto.
From Mr Tito"Mr Tito is a chef-driven restaurant concept built around the belief that great food brings people together. Inspired by the warmth of Peruvian hospitality and the traditions of cooking over live fire, Mr Tito offers guests an experience that is both comforting and memorable. Every dish is prepared with care, using quality ingredients, authentic recipes, and techniques that highlight bold flavors while remaining approachable for everyone. At the heart of Mr Tito is its signature charcoal rotisserie chicken. Marinated with a blend of traditional Peruvian spices and slow-roasted over natural charcoal, the chicken develops a rich, smoky flavor, crispy golden skin, and tender, juicy meat. This commitment to charcoal cooking is more than a techn"
