68 PUNCHMAGAZINE.COM Square Market in San Jose, he left home. “It was the most important decision of my life, deciding to come to the United States,” Arturo says. “I never thought about owning a restaurant because it’s a lot of stress and a lot of work! But Jora was small and I thought, why not?” After a year of positive feedback and requests from loyal customers to open a sit-down restaurant, Arturo and business partners Juan Carlos and Pablo Delgado went looking for just the right space. It took them three long years, but in 2024, they opened Callao on First Street in Los Altos. “Peruvian food is very similar in produce and ingredients as Mexican food. But we have differ- {food coloring} ent preparation and flavors,” Arturo explains. “I try to use spice to flavor, not cause pain. With each bite, I want people to taste all the flavors on the plate. A little salty, sweet, sour, a little bit of spice. This is my style.” Though he was born in Lima, Arturo considers his home to be the neighboring seaside city Callao, where he spent most of his time. “Callao is more casual, more of a community than Lima,” he says. “People in Callao eat more ceviches, seafood, rice. I try to make true Peruvian food, so 90 percent of our menu is authentic classic dishes.” As for that other 10 percent of the menu? That’s where you’ll find some of Arturo’s less traditional dishes, like the crab croquettes.
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