Come savor a delicious dish at Culantro. Their atmosphere has been described as family friendly and casual. They are open nightly from Tuesday to Saturday and are conveniently accessible by public transit. The neighboring area is notable for its restaurants, merchants and coffee shops. Payments by Interac are accepted.more...See more text
From the moment chef Juan Castillo offers you a complimentary bowl of house-toasted corn in his Peruvian restaurant Culantro, you realize how developed a palate he has.
Born in Lima, Juan grew up cooking alongside his mother. “Mom cooked really good food. She taught me my palate,” Juan says. “We had a sock factory at the back of the house and next door was the kitchen,” he reminisces. His first creation, a tiramisu, garnered rave reviews and inspired him to assist his mother in preparing tamales and ceviche.
After the family relocated to San Francisco when Juan was in his teens, they opened a rotisserie restaurant. Working in the restaurant industry as a prep cook, Juan trained with local area chefs before returning to Peru and, ultimately, back to San Francisco to ply his trade. Through serendipity he then met his wife Andrea and the couple relocated to Hamilton, where they started offering Hamiltonians an opportunity to taste the food of Juan’s soul by opening Culantro in January 2013.
A trio of handmade yucca croquettes filled with quinoa and topped with pickled red onions a mild aji amarillo sauce.
$9.25
Ceviche de Camarones
Shrimp marinated in leche de tigre (a citrus based marinade.) served with sweet potato & corn.
$8.95
Plato Principal
Pollo a la Brasa
Our rotisserie chicken is marinated in a custom blend of herbs & spices. Comes with your choice of two sides & aji sauces,
Whole
$26.95Half
$16.95Quarter
$11.95
Seco de Cordero
Our lamb shank is marinated and then roasted low and slow for fall-off-the-bone tenderness in a culantropanca chilli sauce. Served with hand-cut yucca and vegetables.
$19.95
Lomo Saltado
Stir-fried skirt steak, red onions, peppers and tomatoes. Finished with red wine vinegar & soy sauce. Served with fries.
