Aló Cenuduria and Piqueos serves the sort of street foods sold off carts and from stands along the thoroughfares of Mexico and Peru. Founding chef Taco Borga (La Duni and its offspring) accentuates the Japanese DNA inherent in his Peruvian creations, like his cebiche, diced bits of shimmering halibut tossed into lime and orange juices blended with a fish broth called tiger's milk for just a few seconds and then served immediately. Peruvian sashimi is strips of yellowtail or tuna percolated in a pool of sour orange runoff blended with Peruvian peppers, onion, cilantro and garlic with a squeeze of lime. There are beef picadillo burritos, enchiladas rolled with tortillas in a choice of mole or roasted tomatillo/pinto bean sauce, and crispy tacos with Peruvian pineapple salsa wadded with coarse cabbage shreds and threads of jicama. There are Peruvian brochettes (anticuchos) and the Afro-Peruvian peasant tacu-tacu, a sticky black bean and rice pie served in a cast-iron skillet topped with hash brown-like shreds of radish and tufts of frisée plus a crowning choice of scrambled egg, seafood or a "pork wing."