I was very pleasantly surprised to read that a second Peruvian restaurant had opened in tje greater Phoenix Metropolitan area. For years there had been only one. This restaurant is also on the small side, however it is clean and well lit. I ordered two dishes that give me a good measure of how "legit" the place is: anticucbos de Corazon and Ceviche de pescado. My only disappointment of the night happened next- they had no Peruvian beers. Modelo Especial had to do as a stand in. The Heart Anticuchos.came first. The presentation was not elegant, but very utilitarian and unpretentious, much like you would find at a similar priced establishmemt in Lima. Heart anticuchos are made out of sliced strips of heart muscle that is then skewered and marinated overnight, then grilled over charcoal. The meat does not taste like liver- it tastes like lean beef. This dish can quickly go bad, dry, and tough if overcooked. These anticuchos did not disappoint. One more thing, this is for those learning about Peruvian food: that green stuff IS NOT GUACAMOLE! It is a hot sauce. The cebiche de pescado did not disappoint either. The dish is made up of cubed white fish with ñittle fat on it. While still raw, "leche de tigre" (a mix of lime juice, salt, and other spices) is spread over the fish with some onions. It can be difficult to not make the Leche de tigre too salty- which kills the dish like a stale tortilla kills a taco. This one was dialed perfectly. Next time I will try the other dishes offered in the menu- peruvian roast chicken and otjer dishes looked promising.