A new favourite at an old favourite: discovering Brasas by The Peruvian

A self-confessed creature of habit, Bronwyn rarely strays from her favourite food choices when visiting Edinburgh Street Food. But a meal at Brasas by The Peruvian proved a delicious surprise, introducing her to vibrant Peruvian flavours, generous portions and a standout Arroz Chaufa she'll be eager to order again.

Let me start by saying I am a creature of habit. Once I find something I like, I stick with it. Which is why I frequent Edinburgh Street Food on a near-weekly basis. It is my local haunt, a vibrant and friendly place to stop for a quick bite before or after a movie. I tend to eat the same foods time and again, but this is why I am so glad I write for Bite Magazine – because without it, I may have never tried Brasas by The Peruvian.

Now, don’t get me wrong – I’ve always thought it sounded and looked delicious – and I am beyond excited to have found a new favourite at my old favourite. Brasas by the Peruvian is brimming with fresh, citrus-led Peruvian classics with a modern twist. Created by Carlo Carozzi after years of missing the delicious food of his home country, his menu is inspired by the dishes he grew up eating, many made by his grandmother, some he calls “Peru on a plate”.

My friend Riley and I arrive at Edinburgh Street Food, grateful for its warm and neon embrace on a windy Edinburgh night. What surprises me is that everything on Brasas’ menu sounds amazing to me – usually there is something I won’t go for – but that’s not the case tonight. Which is a problem, because I’m stuck trying to figure out what to try. Instantly, I know I must try the Arroz Chaufa, a Peruvian-style fried

rice, as fried rice is one of my favourite dishes.

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Riley and I opt for the Arroz Chaufa with chicken, the Smoked Pork with *avocado uchucuta sauce, the Beetroot & Feta Salad, and the Ultimate Salchipapa, which had me at ‘hot dogs’. Each dish is as delicious as they sound – a delectable combination of carbs and meat, drizzled in zingy and moreish sauces.

Afterwards, I speak with the lovely man who cooked our delicious meal and gush over the Arroz Chaufa with him. With a big smile he explains the rice tastes even better when ordered with smoky pork, as the flavour seeps into the rice. I know for next time and am already craving it again!

Brasas by The Peruvian, Edinburgh Street Food, Leith Street, Edinburgh EH1 3AU

Open Sun to Thurs 12pm – 9pm & Fri and Sat 12pm – 10pm

*SIDE ORDER

Uchucuta is a traditional Peruvian sauce from the Arequipa region. The classic version is made with ají peppers (often ají amarillo or rocoto), fresh herbs, garlic, cheese and oil, giving it a creamy, slightly spicy, intensely savoury flavour. An avocado uchucuta sauce is a modern variation that blends avocado into the sauce, making it:

• Creamy and silky

• Fresh and herbaceous

• Mildly spicy rather than fiery

• Tangy from citrus or vinegar

• Rich but not heavy