Chabuca — the unexpected Peruvian restaurant bringing real flavor to Orlando.

 When Google pointed me to the Peruvian restaurant Chabuca, I was pleasantly surprised. It was conveniently located near me and had available seating on a Friday night. The Google reviews, menu, and photos seemed promising.

But when we turned into the parking lot, I blurted out, “What? Why is there a gas station? Wait, they’re connected? Uh, do you want to just skip this whole idea and go somewhere else, or give it a try since we’re here already?” My companion’s willingness to give Chabuca a fair chance paid off that night and on two subsequent visits.

As soon as we walked through the door, we were transported far from the gas station into a charming atmosphere—one suitable even for a date night. A smiling, friendly woman seated us and helped us get familiar with the menu, happily explaining the various Peruvian specialties and bringing us a dish of canchitas, a salted and roasted version of chupe, a large-kernelled Peruvian corn.

These fresh-roasted corn nuts are worlds away from the packaged things you get at a convenience store, with a crunch that gives way to a flavorful chewiness. It’s impossible not to empty the dish and reach for a thirst-quenching beverage. My companion wet his whistle with a pisco sour, where the distilled Peruvian brandy substitutes for whiskey. I ordered the Cubres tangerine ale—delicious, smooth, and flavorful enough to rival any American craft brew.

We were chatty and curious about Chabuca’s origins. Our server, Laura, turned out to be the girlfriend of the founder and general manager, Juan Carlos Lugon. She explained that she had left behind a marketing career to wait tables at Chabuca and help with its marketing and social media, supporting Lugon’s dream and investing in their family’s future. We would soon meet two other partners in the business.

Our meal started with the Toshi shells, a nod to Chef Toshi Konishi, famous for pioneering Japanese cuisine in Peru. The scallops were beautifully presented on half shells and topped with avocado, bright orange tobiko (flying fish roe), a tangy dab of tartar sauce, and strands of wakame seaweed.

The appetizer was presented with a shot glass of leche de tigre to drink or pour over it. Historically originating as the leftover marinating liquid of ceviche, the “tiger’s milk” is made primarily from fish stock, lime juice, onion, and the yellow chili pepper aji.

We also ordered conchitas a la parmesana. Delivered with a fun flambe of salt, the scallops on half shells are heaped with Parmesan cheese and baked until perfectly browned edges give the cheese a delightfully chewy bite, while the scallop underneath is bathed in a blend of creamy, melted cheese and scallop brine. We found ourselves scraping each shell for the remaining baked-on bits of cheese.

The bartender stopped by to offer us small samples of two wines to pair with the appetizers. It turned out to be Leo Vilela, the sommelier and chef behind most of Chabuca’s menu, and one of the company’s partners. I asked him if Chabuca was a chain because the logo design and sign looked like they could have had commercial investment behind them. I was delighted to find out this place is the real-deal hard work of three men who wanted to bring authentic Peruvian flavors and culture to Orlando, along with their supportive families. Chabuca opened on January 18, 2025, taking over the space formerly occupied by Aji Express, another Peruvian restaurant.

For the main course, I ordered Chabuca’s arequipa shrimp chupe—a soup with a base of huacatay pepper and milk, which produced a fresh, light, nuanced bisque, swimming with shrimp, rice, corn, peas, and fresh cheese. Best of all, the soup is topped with an over-easy fried egg, just begging to be torn apart and mixed into the party. Every bite was delightful.