José Andrés Opens China Chilcano Restaurant in Washington D.C.

Staff Writer
Andrés has announced the opening of his newest restaurant serving contemporary Peruvian fare
José Andrés Opens China Chilcano Restaurant in Washington D.C.
Ken Wyner

This will make for the sixth eatery that Andrés has opened in Washington D.C., including barmini, and his food truck.

Acclaimed chef and father of the small plates revolution, José Andrés, has announced the opening of his newest restaurant in Washington D.C., China Chilcano. Located in the Penn Quarter in downtown D.C., this modern Peruvian restaurant will showcase a menu of crossover of Chinese, Peruvian, and Japanese cuisine using traditional ingredients.

Peru is home to three major culinary and cultural sects, including native Criollo, Chinese Chifa and Japanese Nikkei cuisines. The menu will be divided into sections to reflect the culinary diversity of Peru: Dim Sum, Soups, Ceviches, Chaufas (Peruvian fried rice), Sanguche (Peruvian sandwiches), and more. Some of the menu highlights include Papa a la Huancaina y Ocopa (appetizer of yellow potatoes served with two spicy, creamy sauces), Siu Mai de Concha (pork shumai dumplings), Chaufa a la Cubana (with fried eggs, fried bananas and fresh tomatoes), and on the Japanese-Peruvian side of the menu: Ceviche Nikkei with Erizos de Mar (Japanese ceviche with sea urchins).

“Peru is an astounding place. You have incredible native foods, Chinese classics done the Peruvian way, raw seafood like you may find in Japan, all in one beautiful country,” chef Andrés said in a statement. “My team and I spent a great deal of time there as well as in Asia these past few years and are very excited to share this world of flavors.”

The beverage program will focus on wine, cocktails, and will also have one of the largest selections of Pisco, (a Peruvian brandy), outside of Peru. The décor of the restaurant recalls aspects of Chinese, Japanese, and Peruvian cultures, and features a 300-gallon fish tank, which holds the restaurant’s fresh seafood offerings. You can see the full menu here.

Concolon (Crispy fried rice pot, pork belly, Nikkei broth, pickled turnip, lap chong sausage, shiitake mushroom, bok choy, chi-racha) (credit: Greg Powers)

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