Showing posts with label deysi alvarez. Show all posts
Showing posts with label deysi alvarez. Show all posts

Saturday, June 14, 2014

Sipping through the Spring Cocktails at Mo-Chica

by guest blogger Brian Lee @iam_robot

By now I trust you all have made it to Mo-Chica. Since its opening more than 2 years ago, this modern Peruvian delight is known for its fantastic lunch deal, expansive happy hour menu and wildly exotic fares (alpacas stew, Amazonian fish escabeche, etc). It’s definitely one of my favorites and it almost seemed like a miracle when Zarate moved to this upscale DTLA location after 3 years residing as a modest food court stand in Mercado Paloma (east of USC). I remember I was redeeming my $20 groupon and I was thoroughly wowed with his mashed potatoes & crab dish (Crab Causitas).

Last Monday I had the chance to taste their spring cocktail menus. Each season, experienced mixologists update their cocktail menu to accentuate local and seasonal ingredients and both classic and new trends. This time, Deysi Alvarez, also mixologist at Zarate’s Paiche & Blue Tavern, incorporates fresh fruits and floral accents to match up Zarate’s fresh tropical dishes like Chicken Truffle Causitas and Crab Causitas. I think I ate 8 of those crab causitas ...
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I really like how Alvarez infuses lots of unconventional ingredients into her drinks (egg whites, chica morada reduction, or rhubarb cardamom gomme). As strange as some of these ingredients sound, her drinks are very approachable to amateur cocktail drinkers like me – they mostly taste refreshing without being overly fruity or sweet.

Below is the list of cocktails presented to me:
Basil Blossom - Thai basil infused quinoa vodka, violet liqueur, fresh lemon, simple syrup, soda water
IMG_2476 This is probably my favorite. I am bewildered with the floral aroma and burst of fruity flavor from the vodka and violet liqueur. I was hesitant about the violet liqueur inclusion at first but the aroma is very subdued & not artificial at all. Overall the cocktail feels very light with some fizzy finish. I thought this would pair very well with lightly seasoned dishes or steamed vegetables.

Thursday, July 25, 2013

Paiche (Marina del Rey)

After Picca and Mo Chica, Ricardo Zarate is moving further south with Paiche in Marina del Rey.
The name Paiche comes from a type of fish from the Amazon, but you can't just use the name without serving it, so Paiche does indeed serve paiche. Of course, I had to try some and went for the Paiche tiradito (Amazonian fish, aji amarillo lemon vinaigrette, tamari, sweet potato mousse - $10)
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In keeping with their other restaurants, the cocktails here are worth trying. The cocktail program is helmed Deysi Alvarez who has been working with Zarate and Stephane Bombet at the previous restaurants. One of my favorites is The Last Ice Age (Pisco Porton, Hakushu whiskey 12yr, egg white, lime, lemon, evaporated simple syrup, Fernet Branca drops - $13)
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It's frothy without being too sweet or rich, this will be nice for the summer nights ahead.

For appetizers, I suggest the Yuquitas (stuffed yucca beignets, Manchego cheese, grated parmesan - $8)
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These beignets are quite unique. They're pretty light, chewy, and the combination of fried yucca and creamy cheese is delicious.

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