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.
We welcome readers to submit letters regarding articles and content in Detroit Metro Times. Letters should be a minimum of 150 words, refer to content that has appeared on Detroit Metro Times, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at email@example.com.
Support Local Journalism.
Join the Detroit Metro Times Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Metro Times Press Club for as little as $5 a month.