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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.

Picca
9575 W. Pico Blvd.
Los Angeles, CA 90035
310.277.0133
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

Mo-Chica
517 W. 7th St.
Los Angeles, CA 90014
213.622.3744

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”

Paiche
13488 Maxella Ave.
Marina Del Rey, CA 90292
310.893.6100

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

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

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.

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

Note: This meal was hosted.

As I’ve previously written, this year’s L.A. Street Food Fest was held at the Rose Bowl, and it was a fun and flavorful event. I had a really great time. Unfortunately for the organizers, it was held over Carmageddon weekend when a portion of the 405 freeway was shut down, and that affected attendance. However, the lack of a big crowd and long lines probably contributed to my enjoyment, so it was a catch 22. I hope it all evens out next year!

Here were some of my favorite bites from this year’s event.

Baja Bites

Sea Urchin Tostada by Sabina Bandera of La Guerrerense

Pacific Oyster Asada w/ chicharron short rib, serrano ponzu butter, lemongrass foam by Javier Plascencia of Mision 19

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Fire-roasted tomatoes with burrata and black mint pesto. Fire-roasted sweet potato, honey and serrano chili sauce. Both from the Picca menu by Ricardo Zarate.

Los Angeles’ biggest and most epic food festival, the L.A. Street Food Fest’s Summer Tasting Event, pops back up at the Rose Bowl in Pasadena on July 16. This year’s event will feature a curated selection of street-inspired food from all kinds of vendors, including gourmet food trucks, old-school carts and stands, celebrity chefs, and restaurants, serving up everything from tacos to ice cream sandwiches. You’ll taste favorites from the Naan Stop, Grilled Cheese and Flying Pig trucks, Starry Kitchen and Guelaguetza restaurants, Food & Wine‘s Best New Chef Ricardo Zarate of Mo-Chica and Picca fame (who is creating something special just for this festival), and many, many more. There will also be a group of Baja chefs, including Javier Plascencia and Diego Hernandez, who will be cooking together for the first time. This feat was accomplished by none other than L.A.’s most-knowledgeable Mexican food aficionado, Bill Esparza of Street Gourmet L.A. There will also be ice cream, cocktails, beer and a special tequila tasting tent. It’s too much to list; here’s a list of L.A. Street Food Fest’s participants.

Naan Stop truck's samosa, which will be served at the L.A. Street Food Fest

Festival vendor Beachy Cream's Ginger Wipe Out with candied ginger ice cream and molasses spice cookie (left), Key Lime Cowabunga with key lime ice cream and coconut oatmeal cookie.

A portion of every ticket sold will benefit a local cause. This year it’s the Downtown Womens Center, which works to end homelessness among women.

To avoid long lines and overall craziness that has plagued the festival in the past, this year’s event is only offering a set amount of tickets. All tickets will be sold on a pre-sale basis only; tickets will not be available to purchase at the door. A $60 ticket gets you everything — food, drinks, cocktails, beer, music and parking.

For those of your concerned about Carmageddon, AKA the complete shutdown of the 405 freeway from late July 15 to early July 18, the Street Food Fest folks have come up with a whole staycation plan, with a free shuttle to the Gold Line, bicycle parking and hotel deals.

Tucked away in a corner of the Mercado La Paloma just east of USC, Mo-Chica is nothing to look at, really. It looks like just one of the less than 10 stand-like businesses in a warehouse-like space. But if you look closer, you’ll see it’s a unique space that serves Peruvian-Japanese cuisine, perhaps best demonstrated by its take on ceviche.

Mo-Chica’s ceviche is pretty amazing, mostly because it has gotten me to like ceviche at all. This version has a ton of vinegar, chile and citrus, and a nice balance in texture with the inclusion of crunchy popped corn and huge fresh Peruvian corn kernels. The seaweed and sliced red onion are a nice touch, too.

Ceviche

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