Big Chicken Peruvian food

"Every time I go to Plaza, I pass by, and I won't lie. The place looks appetizing. But looks can be decieving. I decided to try this place out today, and I will not come again. I tried their shrimp cocktail, and it was extremely salty and only 3 small tostadas to accompany it. When asked for lime, they proceeded to give a stiff brown lime, clearly old and low quality. The second dish we had today was an appetizing chicken plate that had potatoes and salad; or at least that's what the photo in the menu indicated. The plate we received had chicken, beans, and potatoes. No salsas nor tortillas. When asked about the salad, they said it's a different charge, which is confusing as their menu indicates it's there. We then asked for the salad, which was salted. Why? Who knows. It's such a waste of time and money. The meal was about $60 dollars, not cheap and not too pricey, but ultimately not worth it at all. If you like salt with a side of food, by all means, come and sit."

"Worst service I've ever encountered. The manager talked with an angry, disgusting tone when I brought up an issue with my order."

"Is saddening to say the following but I must in order for this restaurant to focus and come back to the old cooking days. Last year my wife and I noticed a restaurant on the lower section of the Plaza Mexico farmers market area called BIG CHICKEN. I saw the restaurant empty with a big menu , my spidey senses were tingling to get out. Every restaurant that has a big menu means that their food is not fresh so I took a gamble .I have been a cook for many years ,I travel to many restaurants just to try their food and have tried many different styles also peruano restaurant called Picca. We ordered Tallarin verde con lomo saltado and ceviche that first time, our heads were blown by the food I mean really surprised @#$% by this style of cooking , the complementary soup tasted fresh with fresh vegetables, crunchy not caned ,the tallaring and the lomo just wow, the ceviche with the acid and the sweet potato working in harmony. That day I didn't care how much the bill was and just paid . I wanted to see who was in the kitchen and notice this thin female cook. I have seen many new line cooks come and go from this restaurant and eventually the owner had to step inn and cook. I like when the owner Gustavo cooks because he’s an amazing cook but sadly last Wednesday he let me down. I was so disappointed that I had to write this review, here are a few things that your restaurant needs improvement. 1) paper plates are not helping your food stand out. 2) never use the ice that surrounds las agua frescas and put it inside a drink. Remember people walk next to the ice attracting dirt and more unsettling things. 3) basic knowledge, never cut fish where you cut vegetables. Now for the tallaring verde con lomo saltado and mixto marino let's start with the tallarin. The noodles had a lot of water that caused the green sauce to become thin and the lomo was not seasoned well like other times dripping with that dark puddle of juiciness,(see my old pictures), another thing $17.99 is a bit pricey for pasta and meat. Next is the marino mixto let's start with the dish itself , you forgot to put every item in individual cups so they won't cross with each other like leche de tigre mixing up with all dishes and making my yuca soggy, ceviche tasted awesome but presentation was lacking, calamari tasted old and dried like its been on and off the fridge many times. the rice smh ... .was salty, soggy and the muscles outer shell were not cleaned out , it still had byssus hair. That dish cost me $26.99 yikes not worth it. The complementary soup rice was over cooked with soggy rice and missing carrots. I’m sorry to say but you have lost a customer for the moment until I see improvement. good luck ."

"The food was great, & the server was very nice. I had a lot of fun here!"