In the heart of Tierrasanta, a small family-owned shop is introducing San Diegans to the bold flavors of Peru — and sharing a remarkable story of determination and community support.
Inside Sanguchería PSF, the aroma of slow-roasted pork and sweet potatoes fills the air, transporting guests straight to the bustling food stalls of Lima.
The shop’s signature dish, the chicharrón sandwich, features crispy pork, pickled onions, and slices of sweet potato stacked between soft bread.
“One bite and you’ll be like family,” said owner Coco Reátegui.
Reátegui moved from Peru to San Diego in 2017, leaving behind a successful career in IT at one of Peru’s largest banks. But when he arrived, finding work wasn’t easy.
“‘Your English isn’t good enough,’ or ‘You’re overqualified,’” he recalled of job interviews.
When traditional doors closed, Coco leaned on what he did have: family and food. His wife, Diana Sanchez, and her twin sister, Fabiola Doubrava, had grown up cooking traditional Peruvian dishes, learning from their mother at the age of just nine.
Together, the trio decided to open a Peruvian sandwich shop in 2022 — despite having no restaurant experience.
“The first day we opened, there was a line out the door,” Fabiola said. “We were shaking.”
The early days presented numerous challenges. On opening day, the shop’s credit card system stopped working. And a year later, tragedy struck when the restaurant was burglarized.
“I worked so hard, and then this happens,” Coco said, recalling the shattered glass and stolen cash. But what happened next surprised him: the Tierrasanta community rallied behind them.
“People came here to help us,” Coco said. “They said, ‘I’m here to support you — I want to help you get back up again.’”
Today, Sanguchería PSF is thriving. Loyal customers not only come for the food but also for the warm, family atmosphere Coco and his team have created.
“Coco’s always been a stand-up guy,” said longtime customer Tyler. “We’re almost like family now. I’m glad he’s doing this for the community.”
The owners credit their success to a simple but powerful ingredient: love.
“You can find the same recipes online,” Fabiola said. “But the way we do it? We cook with love.”
With three years of success under their belt, the family is now planning to open a second San Diego location. “It’s not just about eating Peruvian food,” Coco said. “It’s a moment to enjoy.”
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