Porcus relaunches its gastronomic proposal as a Creole tavern.  (Photo: GEC)

The recipe for success is in the ability to adapt. After an auspicious start in 2019, the pandemic put a brake on the newly opened Porcus. Although all restaurants were affected by the emergency, the impact was especially strong for those who were just beginning to carve out a space for themselves in the Lima gastronomic scene. Luckily, in a few months the brand had managed to win the hearts of the public.

After activating the delivery service, Porcus breakfasts became one of the favorites in the area. The generous and tasty bread with pork rinds of the house ended up establishing itself as one of the most acclaimed in the city, and other options were added to it, such as the bestial sausage with artisan country ham, sausages, exquisite homemade sausages, among others. .

Porcus relaunches its gastronomic proposal as a Creole tavern. (Photo: GEC)

It was thus that the entrepreneurs behind the brand, the brothers Ana Lucía and Álvaro Cornejo, realized that people were asking for more Peruvian flavor. For this reason, in addition to the already traditional pork-based delicacies, they decided to incorporate a new variety of dishes with different proteins and, above all, with Creole tradition.

In this way, the new Porcus opens its doors to the public, a Creole tavern with recipes from yesteryear executed with love and a lot of technique: the traditional carapulca, the dried beef with grandmother’s beans, a creamy chicken chili and the inevitable lomo saltado are just some of the additions, along with a menu of snacks and dishes to share.

For those with a sweet tooth, the lemon pie, the cocktail and the flipped cream are unmissable. The place is ready to welcome customers with the usual warmth and all the necessary protocols.


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