The rock salt chicken is one of the menu's best items:
a red chili-rubbed, skin-on chicken breast that is salty,
crispy, smoky, and delicious. Another undisputed win-
ner is the chaufa, the Peruvian dish typically made with
fried rice but made here, instead, with quinoa. It comes
vegetarian, can be made vegan, and can also be served
with chicken or shrimp. No matter the choice, the dish
is vibrant and complex.
With Corto y Lima, Lundy has seized the chance to
explore culinary boundaries that go beyond the green
tomatoes and grits of the traditional American south
that he's often associated with.
"Tamales, peppers, and all that…it got me pumped
up," Lundy laughed when asked about the new direc-
tions he's taking.
It has Lexingtonians pumped up, too, and Lundy ad-
mits Corto y Lima has exceeded expectations.
