Doncha Peruvian Food has opened its doors to Pensacola. Here's what you should order

Some of Pensacola’s favorite mom and pop restaurants are tucked away inside the East Pensacola Heights neighborhood, and now Doncha Peruvian Food, the newly opened restaurant at 3103 E. Strong St., is ready to join the mix.

Replacing the former Los Cebollines Mexican Restaurant, Doncha officially opened its doors to the public last week. Inside you'll see greenery hanging from the ceiling, hear lively music and smell tempting plates of steak, red onions and sweet potatoes being carried out of the kitchen. With only a few days of operation under their belt, locals are already claiming the place as their own.

What is Doncha?

Doncha started as fan-favorite Fort Walton Beach restaurant located at 100 Perry Ave. founded by owners Pedro Jose Ramirez Flores and his wife, Mary Williams. The Pensacola restaurant is the owners' second location.

As a Peru native, Ramirez Flores set out to make the menu as close to a dining experience in Peru as possible.

Whether you’ve been searching for a sit-down spot for Peruvian home cooking or don’t know the first thing about ceviche – Doncha still has something for everyone to enjoy.

If you're planning your visit, these six menu items need to be on your list to try.

What should I order?

Lomo Saltado ($17.50)

What’s in it: Juicy steak with sauteed onions and tomatoes, served with french fries and white rice.

Why you should try it: For starters, the Lomo Saltado is a “staple” in Peru. While it resembles a fajita platter, it takes on Asian culinary influence like vinegar and soy sauce, tying in the country’s Asian influences that came with immigration post-World War II, Williams said.

Ceviche Clasico de Pescado ($15.50)

What’s in it: Classic fish ceviche with sweet potato and corn.

Why you should try it: Ceviche is a popular Peruvian food due to Peru's easy access to fresh seafood by facing the Pacific Ocean. Doncha follows tradition when preparing it, as the fish is sliced fresh, squeezed with lime and then served within minutes. The ceviche recipe dates back thousands of years to Peru, where fishermen ate their catch straight out of the sea, according to a report on the dish by National Geographic. The tradition of curing the raw fish with lemon juice has carried on and is still popular today.

Chancho al CiIlindro ($14.50)

What’s in it: Smoked pork with sweet and spicy glaze. Served with white rice, salad and potatoes.

Why you should try it: This slightly sweet pork dish is the one that started it all, according to Williams. Before Doncha was a restaurant, it was the name of a business that Ramirez Flores started in Peru selling this famous pork to restaurants. The plate is a comfortable and familiar one, as it is thought of as “something mom would make at home” in Peru, according to Williams. Paired with salted potatoes on the side and a slightly spicy sauce for dipping, it is sure to leave you satisfied.

Fettuccini a la Hauncaina con Lomo o Pollo Saltado ($15.50)

What’s in it: Noodles in a creamy yellow sauce with sauteed tomatoes and red onions with juicy chunks of chicken or beef.

Why you should try it: This dish gives you the best of both worlds with the juicy fresh off the grill meat paired with a cream-based sauce. The homemade hauncaina sauce is the showstopper here, so make sure to soak it up.

Pan con Chicharron ($8.50)

What’s in it: Pork, fried sweet potatoes and seasoned red onion.

Why you should try it: If you’re looking for something more casual, the Pan con Chicharron sandwich is a solid choice. While it can easily serve as a comforting lunch to grab on the go that is made with succulent pork belly, Williams said often in Peru, it's eaten for breakfast.

Pisco Sour Cocktail ($12)

What’s in it: Pisco, fresh lime juice, simple syrup and egg white.

Why you should try it: Like the food menu, Doncha’s cocktail menu is true to Peruvian traditions and culture. The Pico Sour specifically is one of the most recognizable drinks, from the egg white foam on top to the signature three dots of Angostura bitters. The drink’s liquor, Pisco, is produced in the winemaking regions of Peru and Chile, and is made with grape juice fermented into a spirit. While light and refreshing, it comes with a kick.

For more updates and information, follow along on the Doncha Facebook page and website.

This article originally appeared on Pensacola News Journal: Doncha Peruvian Food restaurant opens in Pensacola