The Dish: Pisco y Nazca’s Cholo Benedicto
Where To Get It: 1823 L St. NW, on the weekend brunch menu
What It Is: A classic brunch staple—eggs benedict—gets an overhaul at Pisco y Nazca by way of Lima. This new downtown eatery, which bills itself as a Peruvian gastrobar and cevicheria, serves up sweet plantain cakes, topped with two poached eggs doused in queso fresco, hollandaise sauce, and pork belly chicharron.
How It Tastes: The sweetness of the plantain cakes balance nicely with a rich, creamy, and cheesy hollandaise sauce. Meanwhile, the fried pork belly and soft-poached eggs give this dish a salty and savory component. Add in a few fresh greens and veggies—red onion, cilantro, and chopped tomato—and suddenly this weekend brunch special beats any other Benedict in town.
Why It Helps: The starch, protein, and fattiness of this dish serve as a defense against any hangover cramps or pains you might experience. But don’t forget to pair it with a drink that Peruvians say will remedy any hangover. Leche de tigre—aka tiger’s milk—is a spicy shrimp seafood ceviche, usually served in a shot glass. It’s on the menu at Pisco y Nazca ($3), and it goes down quick to tame the belly.