Another specialty is the pollo a la brasa, a "grilled" chicken that's marinated for 24 hours with Peruvian spices before its roasted above charcoal in Culantro's charcoal oven.
Herrera notes that Peru holds a sizable Japanese immigrant population, so you'll find that nation's prints in some Peruvian cuisine, especially in fish dishes. Culantro will offer a fried rice dish that Herrera says seems like it belongs in southeast Asia, but is actually common in Peru.
The menu will also hold different sandwiches, salads, and more, and Herrera notes that everything will be made from scratch in house.
He adds that his mom, Betty Shuell, will run the restaurant, but he's also working there with his step sister and dad, Ashley and John Shuell. Betty Shuell worked in kitchens in Ecuador before moving to the U.S. around 17 years ago, but this is the family's first restaurant since arriving.
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