If you’re looking for a place to dine that feels like entering a family home rather than a restaurant, then you simply must visit Cholo’s in Dickson. Having introduced Canberrans to the delights of Peruvian food in 2013, the team continues to expand its South American offerings with a new menu and some exciting drinks options.
For those who enjoy a delicious glass of beer to accompany a meal, there are now four beers available thanks to the introduction of Cusqueña Negra – a beautiful, dark ale that sits alongside its golden brother. Pilsen and Cristal provide clean, crisp lagers that go down a treat on a hot day.
It’s also hard not to go past a classic cocktail. Pisco Sour is, effectively, the national drink of Peru. Cholo’s produces a beautiful passionfruit version with Demonio de Los Andes providing the alcoholic base for the delicious combination of lime, egg white and sugar. If you’re looking to expand your knowledge of Peruvian flavours, there are plenty of other pisco-based cocktails for those to learn more about the flavours of this refreshing drink.
The other feature the Cholo’s team has been working on is their wine list. A broad range of Peruvian classics – think Malbec and Chenin Blanc – are available, and include some of the very best examples of South American wine. You’ll definitely be surprised by the complexity of these light and delicious varietals.
And the food? Well, the menu has had a recent overhaul and the new items are nothing short of tantalising. Adobo de Chancho is a hearty feast. Just imagine pork loin cooked in a mud pot the traditional way, with Spanish onion, yellow chilli and coriander, infused in its own gravy. The mixture of flavours brings a new depth and complexity to the pork, remaining subtle and mysterious. The accompanying Ensalada Rusa is a mix of fresh vegetables, hard-boiled egg and mayo that brings the acidity and sweetness that cuts through the gravy.
Another distinctly Peruvian dish is the Yuca Rellena. Cassava (a South American root) filled with minced beef, onion, hard-boiled egg and and olives. It’s like opening a present, whereby cutting into the neat roll reveals the rich meat and sauce. When matched with the Peruvian green chilli sauce, the combination is amazing!
On the weekends, the Cholo’s family presents specials that bring a select range of unique flavours – such as their own take on alpaca. Modelled on a condor’s nest, the alpaca is rolled with orange and South American spices and rolled into meatballs. Served on a salad, the presentation is indeed reminiscent of a bird’s nest, which makes a potentially confronting dish fun and playful. Many Australians will not be used to eating alpaca, but take our word for it – the meat is tender, slightly sweet and low in calories. It’s absolutely delicious. What more could you ask for?
Direct from the fringes of the rainforests, the lucuma fruit is a taste of Peru you can experience nowhere else. As a dessert, it became famous after a localised American came up with the idea of turning the fruit into an icecream, and now, at Cholo’s, it’s available for you to try in Canberra. So, what’s it like? Sitting in a biscuit cup, there are hints of coffee that are matched with an underlying taste of caramel to bring the the necessary sweetness for a great dessert.
Is that all? Not a chance. There’s plenty happening across the week with drink specials, all-you-can-eat on Tuesdays and occasional musicians wandering through to bring a new vibe to your evening meal. It’s all part of that family approach that defines Cholo’s, and everyone is welcome to take a seat at the table.
Cholo’s Restaurant is located at the back of ‘China Town’ on Challis Street in Dickson.
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