5 New Reasons to Get Excited About Pisco y Nazca Gastrobar
[caption id="attachment_3939" align="aligncenter" width="960"] Tequeños at Pisco y Nazca Gastrobar[/caption] This past December, the top-notch team at Pisco y Nazca Gastrobar {8405 Mills Drive #260, Kendall; 305.630.3844} hopped on a plane to Peru to immerse themselves in
Tequeños at Pisco y Nazca Gastrobar
This past December, the top-notch team at Pisco y Nazca Gastrobar {8405 Mills Drive #260, Kendall; 305.630.3844} hopped on a plane to Peru to immerse themselves in the culture of the region, and they brought some of it back for us to experience, too. Prepared by the restaurant’s talented executive chef, Miguel Gomez, the menu now has some new dishes that are a direct reflection of the current food trends in beautiful (and delicious) Peru.
Head to either of Pisco y Nazca’s two locations, one in Kendall and one in Doral, and try some of these new plates for yourself. They’re listed here:
Ceviche Tradicional
To amp up the flavor, this new twist on the restaurant’s classic dish dresses mahi mahi, leche de tigre, cancha, choclo, and sweet potato with orange soda and sugar.
Churrasco Empanada
Inspired by one of Peru’s most popular dishes, Lomo Saltado, this flaky empanada is filled with seared skirt steak, soy sauce, onions, tomato, chalaquita, and rocoto aiolia, a Peruvian “sweet and sour” sauce.
Causa Tartar
In this traditional Peruvian plate, diners will find an Asian twist: tuna tartar with pickled ginger, sweet chili sauce, Asian spices, whipped potato, Asian aioli, and wonton crisps.
Tequeño
Throwing in a dish from a neighboring region to accommodate Miami’s strong Venezuelan community, Gomez wraps Gouda cheese in a pastry shell and tops it with rocoto aioli.
Jalea
This Peruvian take on a seafood platter features fried calamari, shrimp, mahi mahi, mussels, clams, salsa criolla, and a homemade tartar sauce.
Happy dining!
By Jennifer Agress | Miami Editor