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Aló Cenaduria and Piqueos is a chic depository of the street foods sold off carts and from stands along the thoroughfares of Mexico and Peru-street foods, all sexed up and sultry, as sinuously delectable as a sculpted gluteus maximus. Founding chef Taco Borga (La Duni and its offspring) accentuates the Japanese DNA inherent in his Peruvian creations, like his cebiche, diced bits of shimmering halibut tossed into lime and orange juices blended with a fish broth called tiger's milk for a just a few seconds and then served immediately-before it's had time to endure the typical ceviche acidic smolder-which is Peru's Japanese influences at work. There are beef picadillo burritos, enchiladas rolled with tortillas in a choice of mole or roasted tomatillo/pinto bean sauce, and crispy tacos with Peruvian pineapple salsa wadded with coarse cabbage shreds and threads of jicama. There are Peruvian brochettes (anticuchos), and the Peruvian peasant tacu-tacu, a sticky black bean and rice pie served in a cast iron skillet topped with hash brown-like shreds of radish and tufts of frisée plus a crowning choice of scrambled egg, seafood, or a "pork wing." The perfectly sculpted leg on a plate.