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Peru's Loss, Our Gain: In the Kitchen at Mango

Mango owner and Peruvian native Jorge Calvo came to St. Louis 20 years ago. In Chiclayo, Peru he owned four restaurants, but traded them in for life in St. Louis and two restaurants here. Peru�s loss, our gain. Read Ian Froeb's review of Mango here: "Two for Peru." Photos by Jennifer Silverberg.

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The downtown location of Mango Peruvian Cuisine is only 11 weeks old. Jorge Calvo, with his wife Nori and two of their daughters, own and operate both this new location as well as the five-year old restaurant of the same name in Shrewsbury.

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A regular customer enjoying lunch at Mango’s bar.

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Line cook Angel Suarez can be seen in the open kitchen from the main dining room and bar area.

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Line cook Antonio Alanis in the kitchen at Mango Peruvian Cuisine.

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Prep work in this kitchen is no easy task; at Mango, fresh-cut corn is a must.

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Nazira Shakhbazova has the task of cutting all the corn off the cobs.

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Owner-chef Jorge Calvo in the kitchen at Mango.

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Antonio Alanis preparing one of the Plato de Fondo, Pollo a la Parilla.

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The Pollo a la Parilla is Chicken breast marinated in white wine and garlic and then grilled and served with golden potato and oregano infused tomatoes.

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Jorge Calvo’s enthusiasm for food emanates throughout the kitchen.

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Mango & passion fruit sauce simmers on the stove-top.

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Cooking the pescado, or fish.

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Plantain chips, a wonderful standard at Mango.

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Sandwich caliente, or the hot sandwich, with pollo a la parilla, seasoned with grilled strips of chicken breast on French bread and a slightly spicy and flavorful mayo-aji amarillo sauce. Here it was served with sweet potatoes that were first roasted that fried for a perfectly crispy edge.

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A special, the pescado apasionado, or the passionate fish. A fillet of Mahi-Mahi is sautéed and topped with a mango and passion fruit sauce. It is then served with rice and golden sweet potatoes.

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Flan: Vanilla custard made with eggs and liquor, drizzled with caramelized topping.

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The downtown location of Mango is much larger than its sister restaurant in Shrewsbury.

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Manager Claudia Eads checking in with one of the servers, making sure that everything is running smoothly.

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Another view of Mango’s interior space. The large bar is front-and-center, with tables surrounding it.

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Owner Jorge Calvo, a Peruvian native, came to St. Louis 20 years ago. At various times he owned four restaurants in Chiclayo, Peru, but traded them in for life in St. Louis, and now, two restaurants here. Peru’s loss, our gain.

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