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    Location and hours

    3411 South Redwood Road , West Valley City, UT 84119
    Sunday
    Closed
    Monday - Thursday
    11:00 AM - 7:30 PM
    Friday - Saturday
    11:00 AM - 9:00 PM

    Contigo Peru - UT

    3.9 (10 ratings) • Peruvian •
      •  More info
    3411 South Redwood Road , West Valley City, UT 84119
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    • Picked for you

      • Aji de Gallina
        Is made with yellow potatoes, slices of white bread, evaporated milk, chicken
        breast, chicken stock, yellow aji peppers, vegetable oil, cloves garlic
        (minced)
      • Arroz con Mariscos
        Is Peruvian rice with seafood. It usually also has fish, octopus, squid and
        scallops
      • Caldo de Gallina
        Peruvian Caldo de Gallina (Chicken Soup) A soupfrom the coast of Peru,
        made with chicken and noodles. It has a strong taste and people usually
        eat it in the morning.
      • Lomo Saltado
        Is a popular, traditional Peruvian dish, a stir fry that typically combines
        marinated strips of sirloin with onions, tomatoes, French fries, and
        other ingredients; and is typically served with rice.
      • 1 Pollo a la Braza
        Papas fritas y ensalada
        A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Served with French fries, salad and creams (mayonnaise, ketchup)
    • Appetizers (Entradas)

      • Papa a la Huancaina
        Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of
        boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy
        sauce called huancaína sauce. Although the dish's name is derived from Huancayo,
        a city in the Peruvian highlands, this dish is from Lima - Peú.
        Popular
      • Anticuchos
        Peruvian anticuchos are made of beef heart, but marinated chicken (anticuchos de
        pollo) or steak anticuchos are also popular. Peruvian-style anticuchos are
        seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a
        smoky flavor that is widely used in Peruvian cooking.
      • Tamales
        Tamales are made with dried red chilies. fresh yellow chilies roasted (Aji MIrasol)
        egg yolks. hard-boiled eggs, cut into eight pieces (wedges, not slices) tablespoons
        vinegar. fresh garlic cloves, peeled.
      • Chicharron de Cerdo
        Is made of pork meat in half a cup of vegetable oil in a frying pan over a medium
        heat and fry the sweet potato slices until they're irresistibly crispy. Prepared with
        the salsa criolla relish with one julienned red onion, finely chopped limo chili
        pepper, finely chopped parsley, and lime juice and salt to taste.
      • Platanos Frito
        Vegetable or canola oil. 4 very ripe, darkbrown plantains ends removed, peeled,
        and sliced 1/2 inch thick on a sharp diagonal.
      • Causa de Pollo (Causa de Atun)
        Peruvian causa rellena is the perfect picnic recipe and such a showstopper. Lemony mashed potatoes are layered with avocado and tuna salad.
      • Salchipapa
        Russet potato, peeled and cut in sticks. Oil for frying. Salt. Beef sausages (chicken
        of pork, is up to you) Ketchup. Mustard. Aji amarillo paste. Mayonnaise.
      • Choclo Serrano con Queso
        Choclo con queso is a Peruvian meal that is often consumed as a snack, an
        appetizer, or a side dish. Peruvian choclo is a type of corn with large kernels, nutty
        flavor, and chewy texture. When paired with creamy and salty cheese, it results in
        choclo con queso (lit. corn with cheese).
      • Yuca Frita
        Yuca root (fresh) Dash salt (kosher) 2 cups vegetable oil (for frying) Garnish: Aji
        chile pepper sauce or huancaína sauce (for dipping)
      • French fries
        This is Peruvian French fries with Peruvian sauce. It is very delicious.
    • Meat (Carne)

      • Lomo Saltado
        Is a popular, traditional Peruvian dish, a stir fry that typically combines
        marinated strips of sirloin with onions, tomatoes, French fries, and
        other ingredients; and is typically served with rice.
      • Seco de Carne
        Is made of cilantro leaves, spinach, vegetable oil, boneless beef chuck
        roast cut in 2x2 inch pieces, chopped red onion, chopped garlic cloves,
        tablespoon aji Amarillo paste. potatoes cut into four parts.
      • Arroz Chaufa de Carne
        Is made with pre-cooked rice, beef, hot dogs. chicken. green onion. bell
        pepper. eggs. garlic. ginger root.
      • Tallarin Verde con Carne
        Is made with spaghetti, spinach leaves, basil leaves, white cheese, garlic
        cloves, peeled shallot, peeled walnuts. olive oil. evaporated milk. And a
        big piece of meat.
      • Tallarin Saltado de Carne
        Is made with cooked spaghetti or cooked linguine. beef tenderloin sliced
        thinly against the grain (I get the butcher to slice the beef for me) sauce.
        white vinegar. large red onion cut in wedge, crushed red pepper flakes,
        to taste. salt and pepper, to taste.
    • Chicken and Pollo

    • Creole Dishes (Platos Criollos)

    • Seafood and Mariscos

    • Vegatarian (Vegetariano)

    • Soup (Sopas)

    • Pollos a La Braza

    • Desserts (Postres)

    • Side Dishes

    • Beverages (Bebidas)

    Frequently asked questions