cebiche clasico – Hillary Weller

This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.

Tanta Dinner

Cebiche clasico, Tanta — Cebiche clasico with mahi mahi, red onions, cilantro, habenero, and natural leche de tigre

Best Bite: Between this meal and my previous visit, I’ve really fallen in love with Tanta’s take on Peruvian cuisine. An eclectic set of culinary influences – Japanese, Spanish, Chinese, French – make for an irresistible mix of flavors and ingredients. The classic mahi mahi cebiche was bright and balanced with additional unique texture from the hominy. The alfajor dessert also might have been the best I ate during Restaurant Week this year. I couldn’t get enough of the dulce de leche and hot chocolate sauce together.

Alfajor, Tanta — Alfajor with shortbread cookies, lucuma dulce de leche, hot chocolate sauce, and vanilla bean ice cream

Other notes: Many of Tanta’s cocktails involve pisco, the national spirit of Peru, and they are not to be missed. This pisco punch exploded with cinnamon and lime, and I was immediately transported to warmer climates. The basket of plantain chips was also a great bread basket substitute.

Pisco punch and plantain chips, Tanta — Pisco punch with porton mosto verde pisco, zucca,
lime, cinnamon, and cusquena beer, plus a basket of plantain chips

The details: Tanta, 118 W. Grand Ave., Chicago.

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