Located in Baltimore’s Northeast Market, Ta’ Que Rico is a vibrant and bustling destination for Peruvian flavors. Some of its most popular menu items include Peruvian Jerk Wings and different types of fried rice. In an interview with The News-Letter, Flavia Carrasco, Ta’ Que Rico’s founder, recounts her journey.
The News-Letter: Tell us more about yourself. How did you get started in cooking or the restaurant world?
Flavia Carrasco: I came to the United States about ten years ago with the dream of building a better future for my family. Cooking has always been part of my life — it represents home, culture and love. After working several jobs during my first years here, I was finally able to open my first Peruvian restaurant in Baltimore, which I ran for five years. Although I had to close it due to challenging circumstances, that experience gave me strength, resilience and the motivation to start. When I discovered Monument Market, I immediately felt inspired by the community and the diversity of people who pass through every day. Being close to institutions like Hopkins and surrounded by workers, students and families made me realize this was the perfect place to restart with a new concept — one focused on approachable, homemade food that introduces Peruvian flavors to a broader American audience.
N-L: What does the name “Ta’ Que Rico” mean?
FC: “Ta’ Que Rico” comes from a popular Peruvian expression used when food tastes especially good. It reflects joy, satisfaction and that moment when a meal truly makes you smile.
N-L: How is running a stall in a market different from a traditional restaurant?
FC: Operating in a market is very dynamic and fast-paced. It requires efficiency, organization and flexibility. At the same time, it allows for a closer connection with customers. People are curious, ask questions and enjoy learning about the food, which creates a very personal and rewarding experience.
N-L: Have you ever changed the way you prepare your dishes?
FC: Yes. Over time, I’ve adapted some recipes to better fit the American palate while keeping the essence of Peruvian flavors. I’ve also focused more on oven-baked techniques to offer lighter and healthier options without losing flavor.
N-L: How would you define your cuisine or cooking philosophy?
FC: Our cooking philosophy is centered on homemade food prepared with love. We focus on simple, nourishing meals that blend Peruvian flavors with American influences, always prioritizing quality and care in every dish. The way food is prepared matters deeply to me. We prioritize oven-baked techniques and fresh ingredients, aiming to offer meals that feel comforting but also lighter and balanced.
N-L: Who is your typical customer?
FC: Our typical customers are people who live or work in Baltimore, including many professionals connected to Johns Hopkins — such as hospital staff, students and workers who are looking for comforting, homemade food during busy days. We truly enjoy serving this community and providing meals that feel nourishing, satisfying and made with care.
N-L: How has Ta’ Que Rico evolved since opening, and what’s next?
FC: Ta’ Que Rico has evolved by listening to our customers and learning every day. We’ve adjusted our menu, improved our operations and grown more confident in our identity as a family-owned business rooted in the community. Our dream is to continue growing the brand and, one day, open a larger location in Baltimore. We hope to keep sharing our food, culture and flavors with even more people.
N-L: What part of this work brings you the most joy?
FC: What brings me the most joy is knowing that our food supports people through their day—especially those who work long, demanding hours, like healthcare workers. Being able to serve comforting, homemade meals that help people feel cared for is incredibly fulfilling.
N-L: What advice or lessons would you share about your journey?
FC: My advice is to never give up. Every challenge teaches you something. With perseverance, faith and hard work, it’s always possible to rebuild and keep moving forward.
