Sitting on a corner of Castro Street, Limón shines brightly as a beacon of Peruvian cuisine in Mountain View. Inside, sunlight streams through large windows, brightening the space as woven lamps dangle from the ceiling, casting warm light that complements the purple accents on comfy chairs and sleek black walls. From potted plants to hanging greenery, floral accents refresh the restaurant, while upbeat music creates a lively yet relaxed atmosphere. The friendly server and cozy seating, paired with the perfect room temperature, made for an inviting dining experience.
Founded by the Castillo brothers in San Francisco’s Mission District in 2002, Limón aims to introduce the vibrant flavors of Peruvian cuisine to the local food scene. Inspired by their mother Luz’s renowned cooking in Peru, the brothers began cooking for family and friends after moving to the US in the ’90s. Today, the Castillo family operates multiple Limón locations, including the Mountain View spot we visited.
We ordered the Empanada Sampler, two dishes from the Piqueos menu, and a dessert. Piqueos are small, shareable appetizers enjoyed at the start of a Peruvian meal, offering us a variety of flavors to sample different ingredients and spices.
Empanada Sampler:
Empanadas comes from the Spanish word empanar—to coat/wrap in bread. These delicious pastries consist of pockets of bread filled with various ingredients such as meat, vegetables, and cheese. During the medieval times, they first emerged in Spain and Portugal, later traveling with Spanish and Portuguese immigrants to Latin America.
The handmade empanadas were served hot and fresh out of the fryer. They were perfectly fried, crispy, and golden brown, and we appreciated how the dough itself was not too thick or chewy.
Beef (9/10)
The beef empanada was seasoned well with ají panca, a Peruvian red pepper, as it was flavorful without the spice overwhelming the dish. In addition to the ground beef, the dish contained kalamata olives, eggs, and golden raisins. However, the flavor of these ingredients was certainly concealed within the empanada itself.
Chicken (7.125/10)
The chicken empanada was our least favorite of the four. It didn’t quite hit the spot and the soggy inside reminded us of chicken salad.
Vegetable (9.175/10)
The vegetable empanada had a strong truffle taste, though it managed to not be overwhelming. We enjoyed the mix of mushrooms and cheese and especially loved the cheesy pull.
Cheese (8/10)
The cheese empanada was a blend of Oaxaca and Monterey Jack cheeses. The cheese flavor definitely came through, but we were disappointed by the lackluster cheese pull compared to the vegetable empanada.
Mains:
Anticuchos de pollo (8/10)
Originating in the pre-Columbian era, anticuchos, or “eastern-style cuts,” are now a beloved and uniquely Peruvian street food, traditionally made with beef hearts. We tried the chicken version of this dish, which consisted of marinated grilled chicken, roasted chimichurri potatoes, Peruvian corn, and Limón hot sauce.
We found the chicken to be cooked perfectly with an enjoyable texture. Disappointingly, the chicken had no strong flavor alone, and if it wasn’t for the presence of the chimichurri, the chicken would have been much blander. At a glance, we had initially assumed that the Peruvian corn was garlic due to the large size of its kernels. After trying one kernel, we concluded that it had a chewy consistency and was definitely corn. The potatoes certainly complemented the dish, but edged a little bit more towards mushy than our preferred crispy consistency.
Coliflor picante (8.42/10)
The first of the two piqueos, coliflor picante, or “spicy cauliflower,” is popular in Latin American cuisine, blending crispy roasted cauliflower with rocoto-sriracha aioli.
While fried foods usually tend to be heavier and filling, the cauliflower was airy and light. Unfortunately, the sauce itself was a bit too sweet for our liking and strongly reminded us of an over-sweetened Chick-fil-A sauce. Surprisingly, Hadley, who disliked cauliflower before trying this dish, was converted and admitted to enjoying the cauliflower.
Dessert:
Tres leches (8.38/10)
Tres leches is a famous dessert tracing its origins back to Mexico. The dessert became widespread across Latin America after recipe variations began appearing on condensed milk cans. Translating to “three milks,” our version of this dessert featured a sponge cake soaked in a rich blend of sweetened condensed milk, evaporated milk, and heavy cream, paired with dulce de leche, whipped cream, and a dusting of cinnamon.
Tres leches can be a difficult dish because while it is necessary that the cake be moist, it should definitely not be soggy. The tres leches at Limón certainly lived up to our expectations, and all the small components tied the dish together perfectly. We all agreed that the touch of cinnamon on top added a necessary warmth to the dessert, and it was the best way to end our meal.
Overall, we would recommend Limón for those looking for an elevated dining experience and delicious food. The only downside of this restaurant is that it is on the pricier side of the many eateries on Castro Street.
