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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.

A regular customer enjoying lunch at Mango’s bar.

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

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

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

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

Owner-chef Jorge Calvo in the kitchen at Mango.

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

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.