MORE

Mo-Chica Starts Peruvian Tastings

Mo-Chica definitely has great Peruvian food, and now it's getting even better. Chef-owner Ricardo Zarate has introduced tasting dinners that move way beyond the regular menu. They're composed of Peru's top dishes upgraded so skillfully that you'll think you're eating at the best place in Lima.

The first dinner was a sell-out. That night's cau cau is a good example of what Zarate is about. Cau cau typically combines tripe and potatoes, but Zarate riffed on that by placing grilled seabass on a bed of potato confit, garbanzos and pale Peruvian beans, tucking in oyster mushrooms to simulate the texture of tripe. Peru does have seafood cau cau, but when you say just cau cau, it's tripe.

Mo-chica's Ricardo Zarate
Mo-chica's Ricardo Zarate
B. Hansen

Mo-Chica definitely has great Peruvian food, and now it's getting even better. Chef-owner Ricardo Zarate has introduced tasting dinners that move way beyond the regular menu. They're composed of Peru's top dishes upgraded so skillfully that you'll think you're eating at the best place in Lima.

The first dinner was a sell-out. That night's cau cau is a good example of what Zarate is about. Cau cau typically combines tripe and potatoes, but Zarate riffed on that by placing grilled seabass on a bed of potato confit, garbanzos and pale Peruvian beans, tucking in oyster mushrooms to simulate the texture of tripe. Peru does have seafood cau cau, but when you say just cau cau, it's tripe.

Mo-chica's Ricardo Zarate
Mo-chica's Ricardo Zarate
B. Hansen

Sponsor Content