EATS SEARCH RESULTS
|A La Brasa Latin Cuisine|
15 N. Broom St.
|Reopening as a Mexican restaurant, but with the same A La Brasa name, and the same roasted chicken -- one of the best menu options from the original A La Brasa.|
3050 Cahill Main
|South American-inflected subs and hotpress sandwiches, based on the Argentinian lomito. The Chimmie Chimmie is the classic, with beef, tomato, lettuce, peppers, mayonnaise, ham, cheese and a fried egg. Finally, the essential condiment is the classic Argentinian sauce chimichurri, which is on most of the sandwiches and sets them apart. For vegetarians, the tofu hotpress is a star.|
418 East Wilson St.
602 S. Park St.
|Peruvian cuisine comes to the world of South Park Street. Get a taste of the tart ceviche, and other seafood, as well as aji de pollo -- an almost curry-like dish featuring strips of chicken served in a very creamy sauce of nuts and Parmesan cheese. Considerable vegetarian options, too.|
|La Empanada food cart|
Epic Systems Campus
|Food cart at Epic Systems during the 2014 season, possible late night weekends at Broom and State, and often with Let's Eat Out Madison nights. Fresh fried empanadas, yerba mate, alfajores. Formerly In 'N Out Empanada.|
3502 E. Washington Ave.
|A modest but cheerful dining room for what is one of Wisconsin's two Venezuelan restaurants (the other is its own offshoot at the Cardinal Bar downtown). Pabellon, the Venezuelan national dish with shredded beef, black beans, rice and deep fried plantains, is a solid entree, or go for the excellent arepas, empanadas (with a fabulous cornmeal-based crust) or pastelitos.|
|La Taguara - Downtown|
418 E. Wilson St. inside the Cardinal Bar
|Arepas, empanadas, pastelitos and limited entrees including the pabellon from the east side Venezuelan and Latin American restaurant. Also a nice selection of desserts.|
515 Cottage Grove Rd.
|Excellent Peruvian food near the Lake Edge and Schenk neighborhoods. Choose from aji ge gallina (shredded chicken blended with cheese and mild yellow chilis); lomo saltado al pisco (grilled beef tenderloin in a soy-sauce glaze, bell peppers and onions); pescado a lo macho (shrimp, clams, mussels and octopus); roasted pork and beef tenderloin sandwiches.|