Los Angeles, CA 90035
LA Weekly's Description
The category of anticuchos, traditionally skewers of grilled, marinated beef heart sold as street food in Lima, has been expanded to include skewered sweet potatoes with honey, salmon with miso, and even cherry tomatoes with burrata and the first fresh huacatay, black mint, I have ever seen outside Peru, although the original corazón is breathtakingly good. I've never had a better version of carapulcra, the freeze-dried potato stew, a standard of Inca cooking that may have been the first recorded instance of molecular cuisine, which tends toward a certain packing-peanut consistency but here was tender, a little chewy and full of flavor, like the potato equivalent of salt cod. And the seco de pato may have been made with duck confit, but the beery, herb-infused rice it came on tasted as if it had come from the kitchen of a Chiclayo grandmother.
Tips from foursquare
With 48 Peruvian small plates incl. a slew of ceviches, the beef/egg/potatoes/rocoto aioli "Papa Rellena” + full bar & dedicated Pisco lounge, prepare to picca yourself up off the floor post-meal.
This Saturday, to add to your already packed itinerary, we suggest stopping by the opening of his stylish Picca eatery to feast on Peruvian plates with a Japanese twist.
The category of anticuchos has been expanded to include skewered sweet potatoes with honey, salmon with miso, & even cherry tomatoes with burrata but the original corazón is breathtakingly good!
Chef Ricardo Zarate has paved the way for Peruvian dining in Los Angeles, and here at Picca he serves a modern interpretation of the cuisine. [Eater 38 Member]
Chef Ricardo Zarate's latest boasts innovative, robust Peruvian food and a lively atmosphere to match.
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