By Patrick Hieger“We’re in the middle of the country with no coast. We’re trying to take over the world with our food.” That’s Tanta Chicago chef Jesus Delgado on the effect that Peruvian food is already having on the dead center of the United States. The restaurant hasn’t even been open a year, and the accolades, awards, and praise just keep racking up. In this quick clip with the chef, listen to him talk about the ever-famous leche de tigre, and why the freshness of fish is so important to the integrity of a good ceviche. Even in Chicago, the exotic flavors of Peru have already found a new home. Watch the video.