Meet Chef Arnaldo of Tio Lucho's

Tuesday, September 16, 2025

Photo by Bailey Garrot

Chef Arnaldo Castillo has been cooking for decades–and you can taste his expertise and creative talent in every bite at Tio Lucho's. Tio Lucho's opened a few years back, in 2022, and is nestled in the heart of Poncey-Highlands, just near the Plaza Theatre. We are thrilled to partner with Chef Arnaldo this month for a very special meal kit celebrating Hispanic Heritage Month, which runs September 15th through October 15th! Exclusively for G&G, Chef Arnaldo has created an Anticucho Chicken meal kit–which includes a house-made Tio Lucho's marinade that really amps up the flavor in the dish. Read on to learn about Chef Arnaldo and Tio Lucho's, and make sure you don't miss this meal kit! 

How did you first get into cooking? Did you always know you wanted to be a chef?

I grew up around my Dad always cooking at the house, but eventually I moved from being a server in the industry to trying my hand at cooking. My dream job that I put down in my senior high school yearbook was "be a music producer or be a professional chef," so it was meant to be.

Tell us about Tio Lucho’s!

Tio Lucho's is a Peruvian restaurant in the Poncey Highlands neighborhood. We showcase Peruvian flavors with some Southern Soul. We opened in 2022 on National Ceviche Day! We are inspired by the seasons and working with local farmers to incorporate high-quality fresh ingredients into our dishes. While we have very traditional flavors and techniques, we have an authentic approach to our plating and showcasing delicious Peruvian flavors.

Could you describe your process when it comes to creating new recipes?

When we decide to introduce a new dish on the menu, we look at a traditional Peruvian dish and see the ways we can make tweaks to elevate the flavors or presentation. We also look to see what our farmer friends are growing to see if their vegetables would make for an exciting addition. We also make sure to have our dish tie back to the original dish by flavor and technique. Additionally, we think about the seasons and what people crave during that time, and use that as inspiration.

With Hispanic Heritage month happening right now, can you tell us what the month means to you?

Hispanic Heritage Month serves as a platform to acknowledge and celebrate the accomplishments and contributions of the Hispanic American community within the United States. As a first generation immigrant, this month inspires me to continue my efforts to foster and support the immigrant community, as well as the restaurant community in which I have been a member for the past two decades.

Tell us about the Antichucho Chicken recipe you wrote for us! Why did you choose this dish as a celebration of Hispanic Heritage Month?

I chose the Anticucho recipe because this is a marinade that is great with any protein, and chicken is a great starter as it carries the marinade well. The history of the marinade goes back to colonial times when it was used on beef hearts grilled over embers, and it has evolved into a very savory and complex sauce. It also represents flavors that are particular to Peru and what we do at Tio Lucho's.

If you were a fruit or veggie, what would you be?

If I was a fruit I would be a Mango. In my mom's town in Piura, Peru, there was a mango tree that my cousins would pick fruit from and share with me, and there's nothing better than peeling back the skin and taking a bite of a juicy Mango.

Does Tio Lucho’s have any special events coming up?

We always have our wheels spinning at Tio Lucho's. We are showcasing our take on Peruvian fare for brunch every Sunday from 11:30-3 pm, which includes pork tamales, pancakes, and a hearty but delicious sandwich take on a Lomo Saltado; we call it the Lomo Croque Señor. Also, look out for our ceviche session, a fun hands-on class where you learn how to make ceviche!

Tio Lucho's Anticucho Chicken with sofrito lima beans, garlic rice & salsa criolla is on the G&G menu through Thursday 9/25. Order your kit here–you don't want to miss it!