One of 2018’s breakout stars, Casa Zoraya brings beautifully plated Peruvian fare to Piedmont. Run by Andina alum, Zoraya Zambrano, and her children, the cozy, tapestry-filled restaurant serves all the classics — ceviches, empanadas, and lomo saltado. That being said, everything on the plate pops like colorful works of art. Add a pisco sour (or two) and it’s easy to pretend you’re in Lima, especially if sitting on the back patio.

Andina, the Pearl’s fine dining Peruvian stalwart, is still going strong. While seafood-filled arroz con mariscos and citrusy ceviche remain popular, the menu is always evolving; past visits have involved dishes like causa de congrejo with Dungeness crab and XO chupe sauce, an inventive Hong Kong-Andean hybrid. The tender anticuchos are remarkably flavorful and well executed, served with salsa criolla; the beef hearts are certainly the highlight, but lamb and chicken are also available.

Downtown’s Lechon, with a mesmerizing jellyfish-filled aquarium behind the bar, serves a wide-ranging South American menu. There are many nods to Peru, though, including tuna tiradito, which differs from chunkier ceviche as the raw fish is thinly sliced. Fun tapas like the Peruvian fried chicken bites tossed in fermented hot honey, sprinkled with corn, and plated atop basil aioli, are a clear case of taste trumping tradition. And the restaurant’s take on lomo saltado, served with coconut rice, is particularly nice.

Belmont’s Salt & Pepper, the Peruvian food truck unaffiliated with the restaurant of the same name, has a surprisingly robust menu. Owner Rafael Luis Garcia turns out seafood-packed ceviches that would be at home on a white tablecloth; caldo de gallina, a homey chicken noodle soup featuring a drumstick and hard boiled egg; and sweets like picarones, sweet potato doughnuts drizzled with cinnamon-spiked syrup. Visitors can pair their food with a pilsner from Earthlab Libations, a tap truck that shares the same gravel lot across from the Vern.

Third Culture Kitchen at the Hinterland food cart pod draws on the American chefs’ childhoods in Peru and Japan, which results in an eclectic menu that contains everything from Nashville hot chicken sandwiches to ramen made with brisket. Peruvian cuisine emerges in the form of pollo saltado (soy curls are also available) and specials like the asado con puré, essentially mashed potatoes and beef smothered with gravy. Third Culture Kitchen’s version is made with pork shoulder and freshened up with a little fennel and pear salad.

Foster-Powell’s Salt & Pepper is practically hiding in plain sight, up a short staircase inside El Campesino, a Latin American grocer that has a solid selection of Peruvian products. It’s ok to ignore the Mexican part of the menu and concentrate on dishes like sudado con mariscos, a tomato-based seafood stew served with yuca and rice, or cau cau, an Afro-Peruvian tripe stew that’s lesser seen at local restaurants.

Yes, even Peruvian cuisine can be bowl-ified, as Mama’s Peruvian Bowls, a cart at the CORE pod on 82nd proves. The paper bowls contain a deceptively large amount of food, with options like lomo saltado, stir-fried beef and french fries served over rice. Peruvians also like their spaghetti, offered here as tallarines verdes, in a creamy pesto, and a la huancaina, a rich cheese sauce, yellow from aji amarillo paste. Diners can also choose from empanadas, ceviche, and vegetarian versions of traditional dishes using mushrooms in lieu of steak, the only meat on the menu.

Tita’s Kitchen at the Portland Mercado knows people who graze like handheld options. Hence, the sandwiches featuring chicharron, lomo saltado, and yucca patties. All of those fillings are also available as plates served with yellow rice and plantains, but anyone who enjoys over-the-top creations needs to try Tita’s salchipapas, with the addition of shredded chicken and cheddar cheese, plus all three of their sauces: limey criolla, mild aji amarillo, and spicy rocoto. Tita’s Kitchen also has locations in Troutdale and Happy Valley.