Peru’s cuisine is probably the best kept food secret in South America. A bounty of Pacific seafood, a fiendish enthusiasm for chilies and a confluence of Latino, Native American and even Japanese and Chinese influences make for a remarkable virtuosity” ... Food & Wine Magazine. San Francisco Gorgeous appetizers set the tone for meat-centric, down-home, but nuanced entrees. Try the Empanada Don Walter made with tender chunks of beef, eggs and raisins in a blistery-crunchy crust with whole perfectly-steamed shrimp in a romesco sauce. The Lomo Saltado has lean slices of beef, onions and tomatoes, expertly seasoned and served aside a mound of fluffy rice to soak up the savory juices. There is an exceptionally hearty pork chop on an earthy bed of mushrooms, cabbage, bacon and chopped potatoes. Desserts include a truly-sublime fruit ice cream, flown in from Peru. Chosen by Michael Bauer as one of the five rising-star chefs of San Francisco, Martin Castillo has defined Limon’s menu.

Lunch: Tuesday – Friday 11:30am to 3:00pm Dinner: Monday – Thursday 5:30pm – 10:30pm, Friday 5:30pm to 11:00pm, Saturday: 12 noon – 11:00pm, Sunday: 12:00 noon – 10:00pm. Open for private luncheon functions for 10 or more guests. We also offer a bar menu on Saturdays and Sundays from 3:00 p.m. to 5:00 p.m.

Price: $30 and under

Executive Chef: Martin Castillo

Cross Street: 16th St.

Public Transit: Bart Train to 16th Street; walk towards Valencia.

Parking: Street Parking

Location: Mission / Bernal Heights