Named for Peru’s intensely beautiful river, the Rio Urubamba, this hacienda-inspired space features indigenous paintings and artifacts that echo the rustic fare pouring out of the kitchen. On weekends, the eatery serves traditional desayuno, a gut-busting feast of chanfainita beef stew and other hearty favorites. Here, tamales are a broad and flat banana leaf wrapped and stuffed with chicken and olives-a tasty contrast to the familiar Meso-American counterpart. For ultimate comfort, go for the seco de cabrito, a fantastically tender lamb and aji panca stew served with chunks of cassava and extra sauce in a tiny clay kettle. The dense alfajor cookie sandwich filled with dulce de leche and crema volteada flan is a perfectly decadent ending.
- MICHELIN guide inspectors