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In Boston, 2011 was a year of upscale Mexican restaurants and food trucks, with a continued emphasis on local and seasonal ingredients. What will the new year look like on the table? We asked chefs and bartenders to predict what trends will take hold.
When you eat in the North End, you expect Italian: Italo-American red sauce, Northern Italian, even innovations on an Italian theme. What you don't expect is an Italian menu infused with South American ingredients.
When Jose Duarte first started using ingredients from his native Peru at Taranta, his five-year-old North End restaurant, he kept it hush-hush. But positive reaction brought him out in the open, and Taranta evolved into a full-fledged fusion of Italian and Peruvian cuisines.