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executive chef of Tanta and
Chicago magazine's host, held an
interactive Zoom dinner party and cooking event
on Thursday, September 17 @ 6:30pm

MENU — Dinner for two

First course
Tiradito Nikkei
Ahi tuna tataki, passion fruit leche de tigre, pickled carrots & daikon, nori

Second course
Causa Olivo
Octopus, dried chili pepper sauce, green potato causa, Peruvian olive sauce

Third course
Lomo a lo Pobrel (Cook along with chef Giancarlo Valera)
Stir-fry beef tenderloin, soy-garlic sauce, cannellini bean tacu-tacu, fried egg
Pollo a la Brasa
Peruvian-style rotisserie Amish chicken, roasted Peruvian purple potatoes, quinoa & green salad

Fourth course
El Chocolate y el Alfajor
Duet of Peruvian chocolate mousse with caramelized quinoa and lucuma dulce de leche shortbread cookies

90+ Cellars

Stella Artois

About the Chef
As executive chef at Tanta in Chicago, Giancarlo Valera upholds the simple and traditional food philosophy of using the freshest ingredients available and maintaining the utmost respect for them. In collaboration with world-renowned chef Gastón Acurio, Valera strives to take guests on a culinary voyage through Peru and is committed to bringing the authentic flavors of his country to Chicagoans. Valera was born and raised in Callao, and spent much of his childhood at the beach, where he fondly remembers meals full of fresh fish, seafood, and cebiche. These memories have fed his present-day culinary ideology. After moving to the United States, Valera worked in some of Florida’s most prominent kitchens before landing at La Mar by Gaston Acurio. Today, at Tanta, Valera continues to focus on iconic Peruvian flavors, particularly in cebiches and other seafood-centric plates, along with traditional stews, lomo saltado, and causitas.

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