Last November, I had the pleasure of dining at Jora Peruvian Cuisine It was the first experience I’ve had at trying authentic Peruvian cuisine aside from ceviche, and oh man it did not disappoint! Chef Rodrigo Fernandini does such an amazing job representing the food of homeland. The passion he puts into developing these dishes is so visible, and can literally be seen since the dining place has an open kitchen where guests are able to get as close as possible to all the food action! Be sure to check out his pop-up dinners hosted by 
Feastly is a great organization which promotes family dining and authentic cuisine from around the world. They provide Chef's with a platform to promote the food they are passionate about and a space to hold events. It is truly a "foodie" experience dining at a Feastly event and I cannot wait to attend more!
Started the night off with sweet & salty bread, and home made huacatay butter. ( Lets talk about how aesthetically pleasing the butter is!)
The first course of the evening; Papa a la Huancaina - Best described as an elevated mashed potato. Lol sounds silly, but I speak the truth! The potato puree was so soft and airy, with the perfect amount of seasoning. It was complimented by walnuts, some salty cheese (which I think went through a gastronomic transformation), and some ooey gooey nacho cheese!
This was hands down my favorite course; Ceviche con Sentimiento- This dish features the white fish catch of the day. The fish is "cooked" in a unique way. It is marinated in a magical citrus juice dubbed "Tigers Milk", the acid from the juice cooks the outside of the fish! (Bottle this magic stuff and sell it! Instant gold mine!) It is served with homony, crunchy onions for a variation in texture, and sweet potato for some sweet goodness.
The main dish of the evening; Arroz con Pollo a la Norteno- Now I am usually a dark meat kind of girl when it comes to poultry, but the chicken breast stole the show! Chef Rodrigo used the sous vide method to cook the breast which probably explains why it was so moist and tender, it out shined the chicken leg confit!🍗It was served with some tasty cilantro rice and crispy chicken skin. 🤤
In between the course, Chef served this beautiful amuse bouche- It is another variation of his ceviche served with a sweet purple corn drink.
The lovely view from my seat. Dinner is served in family style seating, which is a great way to make new friends!
Chef Rodrigo in action! The mastermind behind this five course meal, not to mention eye candy for the night . . . hehe.