This place is a gem! Dined at Villa Peru three times and will go back to explore more of the menu. Appetizer musts - muscles! They are served fresh and cold (6 large muscles) with a pico de gallo - a little heat from peppers, and Peruvian corn. The Ceviche De Pescado (marinated white fish) is served with a warm yam and traditional lime and serrano brine. The portion is substantial for the price tag.
If you like lamb, get the CORDERITO CHICLAYANO - ohmg. You'll get a huge shank of pull-apart meat in a savory red/brown gravy. It's cooked to perfection and features the actual bone - I happily slurped the warm marrow from inside.
Be prepared to be a little flexible with the menu offerings and trust your server. One time we came in, we were attended to by one of the owners, Frida. My original food selection wasn't being made that day (or they ran out of ingredients?) and she suggested another menu item that featured a similar flavor profile to what I wanted. She didn't steer me wrong - I was more than happy to devour the delicious chicken in spicey soppy yellow sauce with yucca potatoes.