Photo: Joseph Ngui / GoogleThe Best Peruvian in San Francisco
What is the best peruvian in San Francisco?
By consensus across 3 independent sources, La Mar Cocina Peruana, Altamirano, Brasa Bros lead the peruvian ranking in San Francisco.
How the consensus ranking works →The ranking
La Mar Cocina PeruanaⓘWhere it’s ranked
Infatuation · 7x7 · SF Standard
Ceviche that fires the tang receptors and empanadas that puff hot steam, plus a bar that spins house leche de tigre into a cocktail crowned with an octopus tentacle.
AltamiranoⓘWhere it’s ranked
Infatuation · SF Standard
Purple-potato causa gets extruded like Play-Doh tableside over Dungeness crab in a lumber-clad dining room, and the chipotle shrimp toast on housemade brioche is worth reliving on repeat.
Brasa BrosⓘWhere it’s ranked
Infatuation · SF Standard
Aji amarillo meets barbecue sauce in the Brasa Bliss dip for juicy pollo a la brasa and chicken tenders by the bucket, while a DJ spins reggaeton at top volume.
Casa SofiaⓘWhere it’s ranked
Infatuation · SF Standard
Turquoise scallop-shaped booths and garage doors open onto a sun-drenched patio, where saffron-forward arroz con mariscos and charred shrimp with white beans go Californian and seasonal.
FrescaⓘWhere it’s ranked
Infatuation · SF Standard
A Fillmore Street staple for pleasing the pescatarian who doesn't feel like sushi, with pretty great sangria and solid ceviches — empanadas or bust.
Limón RotisserieⓘWhere it’s ranked
Infatuation · SF Standard
A reliably satisfying institution where the ceviche has enough tang to make your tongue perky and the empanadas shed pastry flakes like a dandruff-shampoo commercial.
Sanguchón EateryⓘWhere it’s ranked
Infatuation · SF Standard
The pan con chicharrón stacks roasted pork loin into a holy trinity of textures on plump, airy ciabatta — a messy, saucy beast slathered in rocoto crema.
MochicaⓘWhere it’s ranked
7x7 · SF Standard
Richly marinated ceviches and charcoal anticuchos carry a main-character energy on out-of-the-way Potrero Hill, capped by pescado a lo macho, a coconut-laced seafood bouillabaisse.