MO-CHICA -- PART 5

CHEF RICARDO ZARATE'S FABULOUS 

NUEVO PERUANO CUISINE

Zarate, a Lima native who trained at some of London's most celebrated restaurants for a dozen years, opened Mo-chica in 2009.

Rave reviews followed and he soon moved to the hip, urban location among other chic restaurants on the reborn 7th Street.

Mo-chica almost instantly earned a coveted listing in LA Weekly's 99 Essential Restaurants, curated by Jonathan Gold.

Food & Wine Magazine awarded Zarate as "Best New Chef," People's Choice," in 2011.

514 W. 7th Street 

213 622-3744 

www.mo-chica.com   

MO-CHICA -- PART 4

CHEF RICARDO ZARATE'S FABULOUS 

NUEVO PERUANO CUISINE

Mo-Chica also prides itself on making a killer Pisco Sour, made the right way with pisco porton, egg white, fresh lime juice, fresh lemon juice, cane syrup, angostrua bitter and cinnamon tincture.

Adult beverages also include Peru's own Cuzquena lager and small, well-tuned wine list.

Non-alcoholic beverages include Inca Kola soda or a pitcher of chica morada, the beverage made of Peruvian purple corn.

Desserts include Alfajores -- Peruvian cookies with dulce de leche & rocoto chocolate ganache.

Mo-chica restaurant review continues tomorrow November 11

MO-CHICA -- PART 3

CHEF RICARDO ZARATE'S FABULOUS 

NUEVO PERUANO CUISINE

We'll be going back to Mo-chica soon for:

Paiche, an Amazonian fish from Peru with ajiaco de arroz and cherry tomato escabeche.

Anticucho de Pulpo -- grilled octopus, roasted potatoes and jalapeno sauce.

Quinotto -- Quinoa risotto, wild mushrooms, parmesan and parsley infused oil.

Pan Con Tuna -- Grilled bread, spicy tuna, rocoto sauce and yuzu mayo.

Papa Rellena -- Stuffed potato, eggplant stew and Peruvian black olive aioli.

 

Mo-chica restaurant review continues tomorrow November 10

MO-CHICA -- PART 2

CHEF RICARDO ZARATE'S FABULOUS 

NUEVO PERUANO CUISINE

We opened our Mo-chica grazing experience with a classic Ceviche Carretillero -- seabass, rocoto, red onion, leche de tigre, choclo and yuzo. 

The bass is super fresh and the mix of toasted and soft corn is a perfect contrast to the clear chunks of citrus-cured finfish.

Next was a Carapulcra -- Peruvian sun dried potato stew topped with crispy pork belly, peanuts and house-made chimichurri.

This warm dish is incredibly pungent and hearty.

We went back to cold seafood for our final plate, Causa de Cangrejo -- an otherworldly combo of sweet fresh crab and fresh avocado on a bed of chilled aji amarillo mashed potatoes. 

Mo-chica restaurant review continues tomorrow November 9

MO-CHICA -- PART 1

CHEF RICARDO ZARATE'S FABULOUS 

NUEVO PERUANO CUISINE

Mo-chica is everything that is right with modern twists on ethnic comfort food.

It's hip new location on 7th Street in Downtown Los Angeles is everything that's right with the urban renaissance in the center of the city.

Zarate's menu features about two dozen small plates of Peruvian food.

Dishes are meant to be shared family style.

If you go alone or just as a couple, two small plates will serve you well if you're behaving.

Three will satisfy even a big eater.

Mo-chica restaurant review continues tomorrow November 8