When most Peruvians think of the food of their homeland, they think of comida criollo, which arose during the early days of the Spanish Viceroyalty. It lacks Asian influences and is derived mostly from Spanish and West African influences. Most criollo food is limited to grandmothers’ houses. Barranco’s Isolina, which opened in 2015, is making it relevant again. Sangrecita is a classic dish here. The chicken blood that is boiled and then fried with aji amarillo chili peppers, onion, garlic and hierbabuena (spearmint). It shares a plate with cau-cau, a soulful tripe and potato stew. Other hearty criollo dishes, such as tortilla de sesos, a Spanish-style omelet with calf's brains, or osso buco estofado, should be ordered to accompany the sangrecita.