While many of Miami’s Peruvian restaurants have adopted the more recent style of Peruvian dining, Salmon & Salmon continues to follow the older Limeño spots that modeled themselves on classic European-style restaurants while serving typical Creole dishes. A meal here starts with warm rolls and a small bowl of nutty homemade ají sauce. A causa appetizer follows the traditional recipe but is elegantly plated - the potato and seafood cake is molded in a flower shape and served on a bed of lettuce with squiggles of sweet and creamy salsa golf - and steak dishes are accompanied by carved potato flowers. However, the chicharrón de pescado appetizer might be the best thing here: a mountain of breaded and fried fish chunks crowned with a tangle of sarsa criolla. As an entrée, you should ask for the off-menu combo of lomo saltado on top of a massive plate of tacu tacu, a crispy fried rice and bean cake.
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