Posts Tagged ‘Paiche’

Ricardo Zarate’s Halloween parties at Picca, Mo-Chica & Paiche

Mo-Chica's Pisco Sour

Mo-Chica’s Pisco Sour

If you’re anything like me, you’re not that into Halloween. But if, like me, you like a good party with good food and drink, then Chef Ricardo Zarate’s restaurants, conveniently located through Los Angeles, will be the places to be.

9575 W. Pico Blvd.
Los Angeles, CA 90035
9 p.m. to 11 p.m.

*Welcome shot for those dressed in costume
*$20 open bar for those who enjoyed dinner earlier in the evening; $25 open bar for general public (includes Pisco Halloween Punch, Peruvian beer and house wines)
*Costume contest, “Thriller” dance competition, bobbing for apples, receive 20 percent off New Year’s Eve dinner, “Spooky Gift Bags,” and surprise grand prize

517 W. 7th St.
Los Angeles, CA 90014

11:30 a.m. to 10 p.m.

*Welcome shot for those dressed in costume
*$25 open bar including Peruvian Pisco Halloween Punch, Peruvian beer and house wines

2:30 p.m. to 10 p.m.

*20 percent off entire bill during happy hour
*Costume contest, dance competition, gift certificates and “Spooky Gift Bags”

13488 Maxella Ave.
Marina Del Rey, CA 90292

2:30 p.m. to 10 p.m.

*$25 open bar with special-themed cocktails, beer and house wine

9 p.m. to midnight

*666 menu featuring 6 dishes for $6 each
*Raffle, costume contest, one-hour mixology class with Mixologist Deysi Alvarez, one-hour cooking class with Ricardo Lopez, and more


10 2013

Marina Del Rey’s taste of Peru: Paiche

Yuquitas at Paiche

Yuquitas at Paiche

Paiche, the newest in Chef Ricardo Zarate‘s mini Peruvian restaurant kingdom, is his most ambitious yet. Located in Marina Del Rey just steps from the Pacific Coast Highway, its focus is seafood — a paiche is a South American tropical freshwater fish, after all. But I’m weird, OK? My favorite dishes at Paiche had nothing to do with the myriad fish and shellfish items on the menu.

The Yuquitas, yuca beignets filled with manchego cheese and topped with grated parmesan, were light and airy yet delightfully chewy. The creaminess of the cheese went well with the salty fried goodness of the yuca. I could eat these all day long.

Out of all the dishes I tried — and I had the uni shrimp toast (didn’t like it texturally) and the blood clams and uni risotto (too fishy tasting) — the Ceviche de Pato, confit duck in a ceviche stew and lima bean rice, was my favorite. It was super savory and hearty.

Ceviche de Pato

Ceviche de Pato

As for the Deysi Alvarez-designed cocktails, two stood out to me. The Last Ice Age, with Porton pisco, Hakushu whiskey 12 year, Asian pear, shiso, organic egg white, lime, lemon, evaporated simple syrup and Fernet Branca drops, was just my kind of drink. I always go for the whiskey-based drink, and this one didn’t disappoint. The Last Ice Age was a nice combination of sweetness, tartness, bitterness and frothiness.

Last Ice Age

The Last Ice Age

The Bernard Devoto AKA The Master of Intoxication, with Sino reposado tequila, Christian Drouin calvados brandy, yellow chartreuse, Benedictine and Angostura bitters, was also a highly drinkable — and potent — choice.

Bernard Devoto

Bernard Devoto

Note: This meal was hosted.

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05 2013