Mo-Chica Coupons and Deals
The Fine Print
Voucher valid for one person only • Reservations required and subject to availability - times subject to availabilitiy. Please book well in advance to assure you get a table on your selected date • Merchant cancellation/re-scheduling policy of 24 hours applies; voucher subject to forfeiture. If you must cancel, you may reschedule to attend the following week. • Must be 21+ to consume alcohol; valid ID required • A refund may only be collected within 24 hours of your purchase; no refunds permitted on day of event • Entire value must be used in a single visit
It's Mo-Chica's one-year anniversary, and there's no better way to celebrate than toasting with a cocktail and enjoying a menu crafted exclusively for LivingSocial members: • $39 for a four-course chef's tasting dinner + Pisco Porton cocktail • Chef Ricardo Zarate has selected the exclusive menu • Held on 9/27, 9/30, 10/7, 10/14, 10/21, and 10/28 Award-Winning Cuisine Named one of Food & Wine's Best New Chefs in 2011, Chef Ricardo Zarate has given Peruvian fare a modern twist at Mo-Chica. Dishes like roasted black cod with mint chimichurri, tons of different ceviches, and a rich chocolate tres leches cake sprinkled with blueberries have made Mo-Chica a star on the LA restaurant scene. Mo-Chica's Website | Facebook
don't miss the real deal, upgrade to bbe vipBy Joshua LurieFor Lima-born chef Ricardo Zarate to deliver his vision for Peruvian comfort food to Los Angeles, he had to start working double-duty, as executive chef of Wabi Sabi in Venice by night and overseeing a simple stall at USC-adjacent Mercado La Paloma by day. And it paid off. Many accolades later including the title of Best New Chef from Food & Wine Magazine, Ricardo and partner Stephane Bombet opened a flashier, more central Mo-chica downtown, complete with a full liquor license and the same kind of party vibe they cultivated at sister restaurant Picca. For fall—and exclusively for BBE subscribers—Zarate introduces three new dishes. The first is the butter lettuce cups, cradling juicy, miso-marinated paiche fillets, shaved from a massive Amazonian fish, and served with crispy camote (sweet potato) strands and julienne pickles. The second is the portobello a lo pobre, a play on the meaty classic, with mushrooms replacing bistec, a tacu tacu of rice and canario beans, salsa madre for spicy kick, and a runny fried egg. And last but not least, the crisp-skinned, pan-seared black cod sports tomato sauce and microgreens, a bright green pepian sauce studded with supple confit potatoes, and a drizzle of aromatic huacatay oil. And don't forget that early bird gets the worm or in this case, the wine. Order two dishes between 5:30 and 6:30 per party and get a glass of complimentary wine per person.