Jarana brings the spirit, style and signature dishes of Peru to Aventura

At Jarana, Peru arrives in full color, bold flavor and celebratory spirit. Created by acclaimed chef Gastón Acurio, the Aventura restaurant lives up to its name - jarana, meaning spontaneous celebration - with vibrant cuisine, spirited cocktails and an energetic, music-filled atmosphere.

The menu reflects Peru’s multicultural culinary heritage, where Indigenous traditions meet Japanese, Chinese, Spanish and Italian influences. The result is a range that moves from citrus-forward cebiches and smoky anticuchos to elevated dishes designed for both grazing and full feasting.

Executive Chef Martha Palacios, born in Lima, brings more than two decades of experience to the kitchen, blending refined technique with personal heritage. “My influences are born deeply from my personal history and family traditions that marked my way of understanding cooking: as an act of love, respect and connection. Growing up surrounded by authentic flavors, inherited techniques, and shared moments around the table taught me that every dish tells a story,” she said.

The chef brings a thoughtful, purpose-driven approach to her approach. “Today, I bring that essence to my kitchen, combining discipline and creativity, and leading with empathy, always seeking to inspire my team to cook with purpose, pride and heart,” she continued. “Respect for products and producers is also fundamental for me; Understand everything behind each ingredient so that a dish arrives at the table not only delicious, but with awareness. That commitment includes taking care of the environment and valuing the people who are part of the entire chain.”

The experience begins with a cebiche trio, a signature expression of Peru’s coastal cuisine, landing on the lunch and dinner menu. Una maravilla.The classic cebiche features fresh white fish cured in zesty leche de tigre, offering clean citrus notes, subtle chili heat and savory depth with a delicate, tender texture. Cebiche limeño brings together white fish, shrimp, octopus and calamari in an ají amarillo leche de tigre, resulting in a bright, lightly spicy preparation with layered textures and coastal freshness. Pulpo al olivo, a Nikkei favorite, pairs octopus and creamy avocado with a rich black olive sauce, served alongside crisp soda crackers. Silky and briny, it balances savory depth with soft creaminess and crunch.

Peruvian cuisine is highly regarded the world over - as rooted in place, and shaped by coastal, Andean and Amazonian landscapes. At Jarana, that heritage is expressed through contrast - bright acidity, gentle heat and layered savory depth built on ingredients and cultural fusion.

Onto the cocktails. The classic pisco sour, made with Caravedo Quebranta pisco, lime, egg white and Angostura bitters, is bright and citrusy with a silky, frothy finish. The chicha sour reimagines the classic with chicha morada, adding fruit-driven sweetness and subtle spice to a balanced, aromatic profile.

Tuna wantacos arrive as crisp wonton shells filled with Nikkei-style tuna tartare, avocado and ají amarillo and topped with shredded seaweed - fresh, silky and lifted by gentle heat and crunch. Para chuparse los dedos.

The tasting continues with Chef Palacios’ criollo sharing platter, also on the lunch and dinner menu, which the chef considers essential to Jarana. “It combines tradition and brings together a little of all the Creole starters, reflecting the essence of our cuisine. It is a dish full of flavor, with simple but precisely executed ingredients, that connects emotionally with our roots and leaves a memorable impression. In addition, it transports me to my home and my childhood, because in the end that's what food is about: reliving happy moments,” she added.

The criollo sharing platter showcases a cross-section of traditional Peruvian flavors and textures. ¡Es la muerte! Papas a la Huancaína features steamed potatoes topped with a creamy ají amarillo sauce - a blend of fresh cheese and milk that delivers a rich, savory-smooth finish with gentle heat. Choclo with huacatay cream pairs sweet corn with an aromatic sauce made from native huacatay, a herb known for its earthy, mint-forward character. Causa layers seasoned mashed yellow potato with chicken, avocado, tomato and egg, finished with huancaína sauce for a cool, creamy balance. Fried yuca is crisp and golden with a fluffy interior and creamy ají amarillo sauce, balancing natural sweetness with gentle heat. Ají de gallina croquettes are crisp bites filled with creamy shredded chicken in ají amarillo, rich and velvety within a crunchy exterior. Veal heart anticuchos are skewers grilled over open flame, delivering smoky depth and a firm, juicy bite. Crispy pork belly features crackling skin over tender, succulent meat with deep savory richness and contrast.

The meal concludes with picarones, fritters made of kabocha squash and sweet potato which are fried until golden and finished with chancaca honey. Lightly spiced, fragrant and delicately sweet, this dessert offers a warm, caramelized finish.

“I translate the depth and diversity of Peruvian cuisine while respecting its roots, highlighting the richness of its ingredients and the story behind each dish. It is a unique fusion of cultures that is expressed in complex flavors and diverse techniques,” Chef Palacios shared. “My goal is to honor that heritage with a contemporary and accessible vision, understanding that this diversity is an inexhaustible resource, the fundamental basis of our development and our identity, key to building the future.”

Jarana’s culinary narrative extends into its design. Spanning nearly 6,800 square feet, the space channels modern Peru through hand-painted and chain-link murals by Lima-based street artist Fefa Cox, woven lighting, rope accents, lush greenery and layered textures. An open kitchen anchors the room, while suspended botijas (once used to store pisco) create a striking focal point. Wood, stone and vibrant textiles evoke Peru’s landscapes and coastal heritage, complemented by indoor-outdoor seating, excellent service and a lively atmosphere.

This is so more than a restaurant - it is a spirited expression of Peru in the heart of Aventura. ¡Al toque! Jarana is located at The Abbey at Aventura, 19505 Biscayne Blvd, with a second outpost in East Rutherford, New Jersey. Visit https://jaranarestaurant.com/aventura/