The husband and wife team behind FINO SUR were both born in Lima Peru. They came to Dayton 15 years ago and have been working in restaurants over the years, while catering Peruvian food for friends and parties. Last September they participated in The Heritage Festival and after success there, decided to open a restaurant featuring the foods they loved to make.

The goal was to open the new restaurant in Centerville, OH early March 2020 and bring delicious Peruvian dishes and culture to the city. Unfortunately, the covid-19 crisis delayed our opening but they are finally ready to serve you.

Learn more about the food they serve:

How would you describe Peruvian cuisine?
Peruvian cuisine as we know it today is a product of miscegenation that occurs in Peru. First The arrival of the Europeans with the discovery of America and the conquest. Then they come to migration from different parts of the world. This is how Africans, Chinese, Italians, Japanese, Jews, and Arabs arrive. This mixture of cultures and races was given in the homes of Peru. Immigrants begin to cook the products they find in the new continent using their techniques. This is the case, for example, that the Lomo saltado is born, pieces of meat sauteed with onion, tomato, yellow pepper, tools such as the wok and the technique of the Chinese immigrants that giving it a few turns and the wrapping in the flames creates an exquisite dish like this.What does anticuchos mean?
The name of anticuchos derives from the Quechua words “Anti”: an eastern region of the Andes and Kuchu: cut. They are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era specifically in the Antisuyu region of the Tahuantinsuyo (Inca Empire). The most popular anticucho is that of the heart of beef and you find it in the streets of Lima as well as in restaurants.
Why is one of the most popular sauces of Peruvian food called Huancaina sauce?

The most popular sauce of Peruvian cuisine takes its name in tribute to the city of Huancayo in the Mantaro river valley in the Junin region. The creator of the recipe bought the potato in this region and named it in honor of the city of Huancayo “Papa a la Huancayo-Huancaina”.

What is Rocoto?

Rocoto is a hot pepper. Its name has its origins in Quechua “luqutu” o “rukutu” is found mainly in Peru and Bolivia. Rocoto is a hot pepper that dates back to pre-Inca times. For those that like spicy food we are making a spice sauce to accompany your food.

What is Chimichurri sauce?

A sauce that has origin in South America in the countryside of Argentina and Uruguay. It is made of finely chopped parsley, minced garlic, oregano, olive oil, and red wine vinegar. Exist different recipes that add other ingredients to those already mentioned. Chimichurri is used as a condiment for grilled meat.

What is Golf Sauce?

It is a South American cold sauce a base of tomato sauce, mayonnaise and other ingredients. According to the legend, it was invented by Nobel laureate Luis Federico Leloir in the mids 1920s at a golf club at the seaside resort Mar del Plata.

What is Chalaca sauce?

It is a sauce that accompanies one of the most popular dishes of Chalaco origin, called “Choros a la Chalaca” (the native people of the region of the port of Callao are called Chalacos). This dish consists of cooked Choros (a mollusk from the mussels family) accompanied by this sauce consisting of diced onion, squared tomatoes, boiled corn kernels, coriander, and lime juice.

What is Criolla sauce?

Criolla sauce It is the sauce consisting of red onion in julienne cut, chopped yellow pepper, chopped cilantro, and lime juice, which is a classic accompaniment in different dishes of Peruvian cuisine.

Why are there products that Peruvian cuisine uses that we don’t know?

When Europeans arrive in America a kind of natural exchange begins, they carry a basket of products that spread them in Europe and the world for example: the potato that was a native product of Peru and was universalized now you find a variety of potato in any part of the world. There are many Peruvian products that were left to say in some way hidden in the Peruvian mountains and were not used for many centuries since the Spaniards replaced some products of the Andean diet with cereals until recent times that we have begun to explore and spread its benefits, an example of one of these products is Quinoa.

How many varieties of potatoes exist in Peru?

In Peru, there are more than 5,000 varieties of potatoes. Peru is considered Globally as the first country in potato biodiversity. Only in the region of Cuzco, there are more than 1,500 varieties of potatoes and it is within Peru the region with the greatest diversity of native potatoes.

Is Peruvian food spicy?

Peruvian food uses a variety of species and ajies native to the region to season the food. Some dishes are spicy and others are not. That depends on the taste of each person but I think in general we make dishes with a moderate level of spicy.

How many varieties of chili pepper exist in Peru?

In Peru, there are more than 350 varieties of ajies and many more varieties to explore in some regions of Peru. Among the best known and used varieties are yellow pepper, rocoto, aji panca, aji limo, aji mirasol is a sun-dried pepper, aji mochero, etc.

What type of side dishes accompanies Peruvian food?

The dishes of Peruvian food are served with potatoes, cassava, corn, rice, sweet potatoes, fried plantains, and pasta. These fittings vary according to the different regions.

What has been the phenomenon that has turned Peruvian cuisine into one of the most prestigious kitchens in the World?

For more or less 25 years, a movement originated by a group of Peruvian chefs began, some who returned from Europe and other parts of the world and others who studied in Peru leaders who left their pride and vanities aside and began to talk about how to rescue old recipes, improve those that had and joined together to develop new ideas and different projects. Thus, in 2008, the MISTURA International Gastronomic Fair of Lima opened for the first time not only for cooking but for culture, tradition, and diversity. In addition, the Pachacutec cooking school is created in Ventanilla, subsidized by the arzobispado del Callao, for low-income people and with foreign donations, such as a library brought from Spain and the help of renowned Peruvian chefs. This school was created to give opportunities to low-income children and use gastronomy as a social weapon and transform lives and create opportunities for young entrepreneurs. It is so that today there are thousands of restaurants not only in Peru but also in the most important cities in the world, all this has turned Peru as a tourist destination and culinary destination.

Fino Sur

937-813-8716

Crosse Pointe Center
101 East Alex Bell Road, Suite 186
Centerville OH 45459

Monday – Saturday
11:00 am – 8:00 pm

Sunday
11:30 am – 8:00 pm

Fabrizzio

Learn more about the food they serve: