Showing posts with label ricardo zarate. Show all posts
Showing posts with label ricardo zarate. Show all posts

Saturday, December 28, 2013

Revisiting Picca with Gojuchang Lamb Chops and Avocado Cocktail

I never got around to writing about Picca when they first opened, so with the newly decorated upper level mezzanine (I love the warm lights) and new menu items come my opportunity to write about it.

They did not change the entire menu but there are plenty of new items, my favorite of which is the Anticucho de Cordero (lamb chops, gojuchang marinade, aji amarillo miso, $28)

It's a bit pricey for two lamb chops but I just can't get enough of that gojuchang marinade! The lamb was tender but even after the meat was gone I wanted to keep sucking on the bone ...

There are a couple of new cocktails as well, but one of my favorites remained from the old menu, which is the green one pictured below: The Avocado Project (5 Island white rum, fresh avocado, vitamin C (orange juice perhaps?), fresh lime juice, agave nectar, salt, $12)

When I first ordered this drink I was expecting a creamier drink, instead the citrus cuts it nicely, making it a beautifully balanced drink with a hint of avocado flavor.

Sunday, October 27, 2013

Mo-Chica's $27 Tuesday OG Tasting Menu

When Mo-Chica was just a stall at the Mercado La Paloma, Ricardo Zarate would do special tasting menus on Tuesdays. They've no revived the Tuesday tastings at the downtown Mo-Chica. The "OG Tasting Menu" offers 5 courses for just $27! A good deal, right?

The menu changes but when I went the 5 courses started with an Heirloom tomato salad, crispy red quinoa, fresh mozzarella, huacatay pesto

IMG_8177
A fun Peruvian twist on the cliche tomato mozzarella with pesto

The next course is a Ceviche trio:
tuna sashimi, yuzu miso, green shiso, mountain yam
Diver scallop, aji amarillo aioli, wasabi, tobiko
Hamachi, jalapeno ponzu, nori lettuce, garlic crisp
ceviche trio
I'm glad they included a ceviche course in the tasting menu, because what's a visit to Mo Chica without some? Because it was more unusual to find, my favorite here was the scallop. 

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)
IMG_5131
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)
IMG_5130
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)
IMG_5129
These beignets are quite unique. They're pretty light, chewy, and the combination of fried yucca and creamy cheese is delicious.

Wednesday, May 12, 2010

Mo-Chica: Bringing Upscale Peruvian to a Casual Downtown Mercado

Ever since it opened, Ricardo Zarate's Mo Chica has been applauded all over the blogosphere as perhaps the best Peruvian restaurant in town, but the location belies its quality. Tucked inside Mercado La Paloma, a community marketplace in South Central, only those knowing where to go would find it.
I had wanted to check the place out for so long and then the 30% off Blackboard Eats coupon came along and now there's really no reason not to go. I joined the group of bloggers Sinosoul, Wanderkind, Lush Angeles, and Thirsty Pig for a dinner here.

There are juice bars, clothing and knick knack stores, then to the right of the entrance there are neatly arranged tables. That had to be it, and it was.
It looks like a food court but you do get waitress service here, so just take a seat and wait.

Addictive Peruvian corn nuts to start!
The big and starchy peruvian corn is perfect for these corn nuts. They left this plate in front of me and I have to admit I probably ate most of it.

Mo-Chica offers three traditional Peruvian drinks (non-alcoholic, Mo-Chica has no liquor license): Maracuya, Cebada, and Chicha Morada. I had a hard time deciding but finally decided to try the Cebada, their version of barley tea (or barley juice, rather).
A good choice if you wanted something less sweet yet still distinctive and refreshing.

Crab Causa ($4)
This was a generous portion of creamy delicious crab meat for just $4! The causa I had at La Mar in Lima was potato topped with seafood, here it is instead lots of crab topped with a layer of potato. For the price, highly recommended. I would've happily ordered another.

Next we got some Peruvian potatoes in a creamy mayo sauce.
Nothing special here, with the egg and all it reminds of potato salad. Not bad but wouldn't crave it. Moving on.

Seabass Cebiche ($12)
Since the cebiche option changes, depending on your luck what you have may be better or worse. The seabass is definitely good and this was one of the best ceviches I've had in town, although in comparison to the causa we just had, this $12 for seabass cebiche seems a little more steep.

I arrived before everyone else in the group and since the waitress said there was only one order left of the special of the day, I reserved it immediately:
Ling Cod Carapulcra with sundried potatoes, Chimichurri Sauce ($14)
Carapulcra is an ancient Peruvian stew typically made with dried potatoes, chili, cumin, peanuts, and usually pork. The ling cod carapulcra here is a much more refined and lighter version. I'm really glad we got the last order, this was an amazing dish. The stew was flavorful yet restrained enough to not overwhelm the flavor of the cod itself.

They had another ling cod preparation since the carapulcra ran out and it was also good, but I enjoyed the carapulcra more.

Oxtail Risotto ($13): Braised oxtail, barley-huancaina risotto
The oxtail was so tender and moist and the risotto well flavored and well prepared. Despite the use of a gelatinous cut and a creamy risotto, the dish was quite well balanced and was not overwhelmingly heavy. This might be my favorite dish that night.

Seco de Cordero ($13)
Lamb shank, canario beans, cilantro, beer sauce
I looked up canario beans and they are apparently yellow Peruvian beans. The lamb shank was quite tender and flavorful also but while I normally love lamb shank, I actually preferred the oxtail here. Still, this was another very nice dish and not too heavy.

Everyone was going to skip dessert but I couldn't help myself when I heard "maracuya creme brulee."
The slight tartness made for a nice finish to our meal.

Mo-Chica's food preparation and plating were definitely unexpectedly refined considering its location. Ricardo Zarate has brought Peruvian cuisine in the area to a new level, and with prices that are undeniably reasonable with the entrees priced less than $15. Our meal that night? Sure we used a 30% BBE coupon but $17 per person after tax and tips for what we had was ridiculously cheap.

Mo-Chica
3655 S Grand Ave
Los Angeles, CA 90007
(213) 747-2141
www.mo-chica.com
Mo-Chica on Urbanspoon

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP