Mo-Chica Coupons and Deals
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.
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