Tanta Cocina Peruana

Belle Kendrick
Jul 17
2 min read

If you’re searching for a Peruvian restaurant in Chicago, look no further than Tanta Cocina Peruana. Located in River North, this upscale spot delivers bold, fresh flavors and standout seafood dishes that exceeded all expectations. From ceviche to lomo saltado, every dish brought something unique to the table.

We kicked off our meal with the Apasionada, made with ahi tuna, passion fruit sauce, pickled vegetables, nikkel glaze, green apple, daikon, and purple shiso. While it looked minimal on the plate, the flavor was vibrant, fresh, and perfectly balanced. A great way to start any seafood-focused dinner.

Apasionada appetizer at Tanta with ahi tuna, passion fruit sauce, and pickled vegetables.

Next up was the Criollo Ceviche—a dish that truly highlights what Tanta does best. It featured shrimp, white fish, crispy calamari, onions, cilantro, and rocoto leche de tigre. This traditional Peruvian ceviche had layers of flavor from the tender seafood to the tangy, spicy citrus marinade. The crispy calamari added a satisfying crunch.

Criollo ceviche with shrimp, white fish, crispy calamari, and leche de tigre.

The Nikkei dish was one of the more unique bites of the night. It combined tuna tartare, avocado, whipped potato, and quail egg for a rich yet refreshing plate that brought together Japanese-Peruvian influences. The contrast in textures made this a standout dish.

Nikkei dish with tuna tartare, avocado, whipped potato, and quail egg.

My favorite comfort dish of the evening was the Chaufa Aeropuerto—a Peruvian-style fried rice made with pork, vegetables, shrimp omelette, scallions, and sweet chili sauce. It was savory, satisfying, and served as the perfect complement to all the seafood we’d enjoyed earlier in the meal.

Chaufa Aeropuerto fried rice with pork, shrimp omelette, and sweet chili sauce.

We wrapped up the night with a Peruvian classic—Lomo Saltado. This dish included tender beef stir-fried with onions, tomatoes, oyster soy sauce, garlic, cilantro, and fried potato wedges, served with a side of rice. The beef was melt-in-your-mouth delicious, and the wok-style preparation gave it a bold, smoky flavor.

Lomo Saltado with beef tenderloin, stir-fried vegetables, and crispy potatoes at Tanta.

Whether you’re a ceviche lover, a fan of fusion-style seafood, or just looking for an upscale dinner spot with standout dishes, Tanta Cocina Peruana in River North should be on your list. The balance of flavor, presentation, and freshness in each dish was outstanding—and I’ll absolutely be going back to explore more of the menu.