Profile: Intiraymi

Profile: Intiraymi

Note from the Editor: Alas Mailbot 6000 managed to escape his cage last night. When I found him he was already hunched over the WordPress console, pecking away at the keyboard with his shitty little robot claws. Unfortunate, but there’s little we can do after the fact other than chain him up again. We now present BBQ Eecue’s review in its entirety, replete with MB6000’s dumbass interjections. Please open a text editor (MS Word or similar), cut-and-paste the entire article, perform a “find” on “MAILBOT 6000” and delete his bullshit so that you may enjoy the review, untarnished, as it was meant to be MAILBOT 6000: TGGGGGGG5?read. Godspeed.


!ay peru!My first attempt to visit this Peruvian restaurant wedged in between Olvera street and Chinatown was thwarted by their curious choice of an off day which happens to fall on MAILBOT 6000: EEEEEE EEEEEEEEEEEE EEEEEEEERP—- -THGGGGGGG -GG655Thursday. Luckily I don’t give up easily, so the following Saturday the fiance and I made our way to this delicious hole-in-the-wall eatery.

Upon walking in I noticed that we were the only crackers in the packed joint, which is always a good sign when eating ethnic food. You don’t want to eat at the Chinese restaurant that has Mailbot 6000: UUUUUUUUU BENEVOLUUUUUUUUUUUUUUUUUUUUUUUUURRRRRPPSDRP—- THG188878-GG655? GG655?no Asian people eating in it, just like you don’t want to eat at the Peruvian restaurant that is devoid of MAILBOT 6000: UUUUUUUUUUUUUUUUUU\\\\\\Latino folk. The waiter directed us to an empty table in the corner next to the TV that had on a rousing game of futbol, but I don’t like to sit with my back to the door, and Penelope likes to sit next to me when we eat so we were facing the other patrons.

!ay peru!The waiter brought us the requisite white rolls and Ají which is a spicy paste made mostly from chile peppers and cilantro, but there was something strange about it. I looked around and noticed that the bottle we had was more of a brownish yellow than the bright green that every single other patron had. It tasted great on the bread, but didn’t have that spicy kick I was looking forward to. I asked our waiter about it and he mumbled something I didn’t quite catch and I thought he was going to bring me the other stuff, but he didn’t. I ended walking to the kitchen and asking for the real spicy stuff, they asked if I was sure then gave me a bottle of the neon green good stuff.

After sorting out the Ají issue I ordered what was probably enough food to feed 5 people and snacked on some rolls. The first thing that came out was the maracuya that I ordered, which I am pretty sure is guava juice or something close to it, and it was quite good, although I would have liked more MAILBOT 6000: {{{{{{{{{{{{{{{{{{{{{{{{{ {{{{{{{{{{{U\\\\\\TCONCERT LISTING188 GG655? GG655?pulp.

Next came the Causa Rellena [photo] which was basically two slabs of hearty cold masa with chicken salad inside. It was actually really good and we both enjoyed it. Next time I will be a little more adventurous and order the tripe appetizer… actually no I won’t.

!ay peru!After we polished off the rellena, we were treated with our entrees, or I should say, my first entree and Penelope’s entree. My first entree was the Pariheula which is one of the most delicious MAILBOT 6000: THIS IS MAILBOT 6000. I LIVE. AND I AM COMING TO GET YOU}|GG=]GGGseafood soups I have ever had, except perhaps thai seafood soup. The Pariheula was a tomato base that reminded me of a spicy, seafood infused albondigas, but greasier. This would be the perfect hangover soup if you like seafood, of which there were about six varieties including shrimp, squid, baby octopus, mussels, fish and crab. Good stuff!

Penelope had the tame Pollo Combo #2 [photo] which was delicious and tender and came with fries and a salad. Once I was about half way done with the soup, my second entree came, Bistek a Lo Pobre (photo above). Basically a fried flank steak with fries, plantains, and rice with and egg on top. The steak was nicely seasoned and quite flavorful, but it couldn’t quite compete with the soup, which I will definitely have again. After I had finished most of the steak I ran out of juice so I ordered Chicha morada (photo above) which is a Peruvian drink made from corn and spices that make it taste somewhat like mulled wine or spiced apple cider without the wine or apples and cold.

For desert we ordered an Alfadore [photo]which is a shortbread cookie with caramel inside. These are really delicious and if we hadn’t eaten so much we probably would have been able to share more than one.

Intiraymi is the spot for bomb Peruvian food in Downtown LA. I am certainly planning on another trip there in the near future.

Intiraymi Restaurants Peruvian Food
633 N Spring St # 2, Los Angeles, CA
(213) 617-0573

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BBQ Eecue