A SEASONAL MENU WITH PERUVIAN SPIRIT!

Winter in Chicago calls for comfort, richness, and flavors that warm the season from the inside out. At Tanta, we welcome this time of year with the Winter edition of our Seasonal Chef Series Menu—a curated multi-course experience that highlights Peruvian ingredients, culinary traditions, and our signature approach to cooking.

While Peru is often associated with sunshine, ceviche, and coastal seafood, it is also a country with distinct regions, climates, and seasonal rhythms. Our Winter Chef Series takes inspiration from that diversity, bringing bold flavors, warming spices, and cold-weather comfort to the table in a way that feels both familiar and new.

A Journey, One Course at a Time

The menu begins with a shrimp cebiche featuring tangerine–rocoto leche de tigre, cucumber, and cashews. Bright, citrusy, and aromatic, it sets the tone for the journey—Peruvian in soul, contemporary in execution.

The second course offers two dishes rooted in technique and warmth: wagyu beef dumplings with ají amarillo and cilantro sauce, and tenderloin anticucho yakitori glazed with miso anticuchera BBQ and served with crispy Peruvian potatoes. Together, they showcase the cultural intersections that define modern Peruvian cuisine, influenced by Japanese migration, regional spice, and the street-food traditions of Lima.

For the main course, guests enjoy mahi-mahi katsu paired with Peruvian chilis in a mild curry, fresh herbs, and sweet chili pickles—a dish that bridges comfort and delicacy, ideal for winter evenings. Alongside it comes our kimchi fried rice, a wok-fried classic layered with crispy bacon, broccoli, mushrooms, and kimchi for depth, umami, and heat.

To close, dessert celebrates one of Peru’s most beloved native fruits: lúcuma. Light, fragrant, and almost caramel-like, we serve it as a mousse atop a chocolate brownie with a touch of salted caramel—just the right balance of sweetness to end the evening.

Cooking for the Season

Beyond flavor, the Winter edition reflects a broader philosophy: cooking with the season, respecting ingredients, and creating experiences that feel good at the right moment of the year. It’s an invitation to slow down, gather, share, and discover the depth and diversity of Peruvian cuisine through a seasonal lens.

$79 per person
Available now