Mochica

A fresh seafood cocktail featuring diced seafood, onions, cilantro, and kicky chile rocoto in a tangy citrus marinade.

Delicate, crumbly traditional Peruvian shortbread cookies filled with sweet dulce de leche and dusted with powdered sugar.

Quinoa-crusted traditional custard dessert finished with a vibrant passion fruit reduction.

Organic Madagascar vanilla bean panna cotta topped with a tangy and glossy passion fruit seed reduction.

Mariquita Farm beets tossed with purple potatoes, choclo, cancha corn, feta cheese, and signature Mochica vinaigrette.

Seared Ahi tuna over organic mixed greens, carrots, red cabbage, Kalamata olives, and a poached egg with an aji amarillo-lemon vinaigrette.

Mexican wild shrimp marinated in a vibrant chile amarillo-coconut leche de tigre with mint and lemongrass.

Asian-influenced Ahi tuna ceviche with ginger, scallions, chile rocoto, cucumber, and sweet chilli sauce.

Crispy, perfectly fried marinated meat chunks served with rocoto aioli and fresh lemon wedges.

Sweet ripe plantains fried to golden perfection and drizzled with a rich tamarind reduction.

Wild Mexican prawns coated in a crispy quinoa crust, served over smooth sweet potato puree and dulce aioli.

Mexican sweet corn on the cob brushed with chimichurri butter, feta cheese, charred lemon, and chili powder.

Grilled King Salmon fillet served over vibrant blue mashed potatoes with escabeche, chimichurri, and huancaína.

Pan-seared fresh Ahi tuna served with tacu-tacu, sweet fried plantains, salsa criolla, and savory curry sauce.

Tender caramelized beef short ribs served with lima beans, fragrant jasmine rice, seco sauce, and huancaína sauce.

Slow-roasted Snake River pork shoulder glazed in rich adobo sauce, accompanied by yucca fries and criolla.

Peruvian fried rice tossed with tender pork belly, egg, asparagus, hoisin glaze, chile amarillo, and wild mushrooms.

Mary's organic chicken shredded in a creamy chile amarillo sauce with potatoes, olives, eggs, and jasmine rice.

Traditional Peruvian quinoa risotto mixed with roasted seasonal vegetables, soffrito, creamy Huancaína, and queso fresco.

Stir-fried seasonal vegetables with onions, tomatoes, soy sauce, and Pisco, served with french fries and jasmine rice.

Peruvian-style vegetable paella made with arborio rice and fresh seasonal garden vegetables in a tomato-saffron stock.

Chinese-inspired Peruvian fried rice with seasonal vegetables, eggs, scallions, rocoto aioli, and salsa criolla.

Fresh baby spinach gently sauteed with aromatic garlic and olive oil.

A delicious pan-seared golden cake made of seasoned rice and beans.

Crispy orange sweet potato fries dusted lightly with sea salt.

Traditional golden potato french fries seasoned with salt.

A healthy medley of fresh stir-fried seasonal vegetables retaining natural crispness.

Fluffy, aromatic steamed jasmine rice.

Thinly sliced, golden-brown crispy yuca chips lightly salted.

Fragrant rice cooked in rich coconut milk.

A small ramekin of flavorful Peruvian house sauce.

Refreshing highball with Pisco Quebranta, fresh lime juice, ginger syrup, bitters, and ginger beer.

Pisco Quebranta mixed with fresh lemon juice and house-made pineapple syrup.

Tequila with pineapple-mango agave and lemon juice served on the rocks.

Mezcal, blood orange, lemon, triple sec, and agave.

Mezcal, tamarind, Ancho Reyes liqueur, and lemon juice served on the rocks.

Bourbon, Green Chartreuse, Luxardo maraschino cherry, and hardwood smoke.

Hibiscus vodka infusion, lemon, triple sec, and simple syrup.

Rum, lemon, blood orange, mint, and simple syrup.

Matcha-infused artisanal house cocktail with refreshing botanical notes.