The Peruvian Sangucheria will be the latest addition to the Altamirano Restaurant Group’s Bay Area empire, opening three years after the last truck retired in 2018. Long established as the Bay Area authority on extraordinary Peruvian cuisine with such favorites as Mochica, Piqueos, Parada, Baranco, and the Michelin-recognized La Costanera, Sanguchon will be Chef Carlos’ ode to the craveable street
food from his native Nazca, a coastal region in southern Peru. Dedicated to grab-n-go fare, Sanguchon (meaning sandwich) will be a fast-casual eatery serving contemporary Peruvian sandwiches and street food. Seen through a modern lens, the bright, bold flavors will always be authentic and made with only the freshest, local ingredients. The small, lively space with a parklet out front will feature two murals by Forest Kell – one of the original Sanguchon food truck and the other of Lima, Peru. Designer Ralph Lammers laser-cut the Nazca Lines in White Oak to grace the wall, paying homage to the group of pre-Columbian geoglyphs etched into desert sands in southern Peru. Seating capacity indoors totals 29, featuring a blend of tables and benches, while the outdoor parklet seats 10. A concise menu with the bright, flavor-packed dishes that used to command lines for Sanguchon’s food trucks will feature the craveable Peruvian street fare and house-made sauces Chef Carlos has come to be known for. Sandwiches are the star, with seven options, the most famous of which is the Lomo Saltado, featuring beef tenderloin, tomatoes and onions, topped with a Pisco-soy reduction, fries and crema de rocoto. Additional offerings, any of which can be topped with a fried egg, include Pan Con Chicharron (roasted pork loin, fried yams, lime-marinated onions, crema de rocoto), Fried Crispy Chicken (chicken marinated in Aji Amarillo and lemon, coleslaw, crema de rocoto), and Barbacoa (crispy spareribs, Inca-Cola BBQ sauce, coleslaw, Huacatay aioli). Four different “Bowl” options range from Adobo (slow-cooked pork shoulder in aderezo and Cusqueña beer sauce) to Lomito Al Jugo (stir-fried beef tenderloin with tomatoes, onions, cilantro, soy sauce and fries). A variety of Anticuchos (skewers) including chicken, pork belly, and Corazon (beef heart) and various Empanadas, from chorizo to mushroom, make up the “Street Cart” offerings, along with loaded French fries, called Pollipapas, smothered in chicken chicharrones, huancaina, feta and cilantro. Chicken or pork belly can be added to the Quinoa or Caesar Salads and tasty sides include Yucca, Sweet Potato or French Fries, Plantanos Fritto, and Peruvian Coleslaw. Room should always be saved for the freshly baked Alfajores, classic Peruvian dulce de leche shortbread cookies. Sanguchon will serve beer and wine, showcasing Chef Carlos’ special label, Altamirano, Finca Don Carlos Malbec and Peruvian beers such as Cusqueña and Cristal. Favored non-alcoholic beverages will include Inca-Cola and traditional Peruvian drinks, such as Chicha Morada, made from purple corn, fruit and spices and served over ice, and Maracuya, or passion fruit juice.
