Peru is about potatoes, and Peruanitos showcases the spuds. We adore papas a la huancaina, layering thick slabs of boiled potato and onion strips with a neon-yellow, creamy cheese sauce, topped with sliced hard-boiled egg, black olives and a whole lot of heat from fiery rocoto or aji amarillo chile sauce dashed in. It's the perfect appetizer to lead us into carapulera, a classic Incan dish of papseca (freeze-dried potatoes) with large chunks of pork in velvety, mildly spiced, orange-colored sauce with nuts. And we lust after adobo de chancho, a succulent concoction of marinated, slow-cooked pork with an electric, spicy undercut of serious chile heat. It's moist and meaty, and cools down a touch with fluffy rice and chilled sweet potatoes.