In the sea of Italian restaurants that make the North End the dining Mecca that it is, Taranta stands out as a restaurant doing something simultaneously familiar and foreign. Chef Jose Duarte blends his Peruvian and Italian heritage for a menu that sneaks huacatay (Peruvian black mint), rocoto (a spicy-hot red pepper) and quinoa (an ancient Incan grain) into unassuming braised veal shank over risotto and pan seared tuna over braised leeks. Click here to see what Italian-Peruvian food actually looks like.