Great place to try local jungle specialties. Clean restaurant setting that is less intimidating than trying to score a plate of food at the Belen or Nanay markets, but still a very local establishment with Spanish-only menu.
I'm a sucker for anything cooked in a leaf, so it's hard for me to resist their multiple leaf-ed offerings. I like the corvina/sea bass (cooked in the leaf, of course), and their tacacho has a nice flavor and moist texture unlike other places where it can be too dry. Their chorizo is quality and tasty. Between the tamales and humitas, if you like strong and bold flavors, go tamale--the seasoning actually verges on too aggressive for me. If you want something a little milder and slightly sweet with a finer texture, go humita. Both benefit from a nice dose of the red onion relish. Their seasonal juice drink (refresco) by the glass is always a delicious and cheap accompaniment.
The reasons I didn't give them a full 5 rating is that food can sometimes tread on the salty side, the service can be spotty when it gets busy (and sometimes even when it's not so busy), and the size of the fish can vary. The salt issue really isn't a shocker in Latin America. Service, you just have to be assertive (but still reasonably polite) and insist on being tended to (because you'll notice that the locals are doing the same). And regarding portion size, you have a better chance of choosing the size of your fish if you hang out around the grill/prep counter downstairs at the entrance and point out the one you want before you go to your table. Alternately you could ask for a big or small fish if you just order off the menu after you sit, but it'll have to be communicated in Spanish. You do pay by weight, so you may not want to pay for a huge fish when you just want a taste or be disappointed by a small fish when you're really hungry.
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