In the last few years, the culinary world has paid a lot of attention to Peruvian food. It’s about time. Because it contains a wonderful diversity of microclimates, Peru has been blessed with an exciting array of fresh and unique ingredients. For example, Ceviche, quinoa, maize and potatoes are just a few of its world famous offerings. Recently, many of these have made a big impact on food trends. Pisco y Nazca, a marvelous Peruvian restaurant, brings us a lot great Peruvian food but adds its own twist to it.
Peruvian Cuisine Background . . .
The gastronomic culture in Peru includes traditional and creative variations found in many Peruvian restaurants. For instance, potatoes are a Peruvian staple dating back to the Spanish expeditions. In fact, Peruvians say there more than 3,000 varieties of potatoes grown in Peru. And, they come in all different shapes, colors, and flavors and are not genetically modified. Another example is corn, which is common in Peruvian cuisine and comes in many varieties. Indeed, Peruvians eat corn as a snack or as part of a meal. Another Peruvian favorite is Ceviche, which reflects Peru’s coastal influence. This delicious dish is made with fresh raw fish or seafood marinated in lime juice.
Because it has many immigrants from all over the world, Peruvian cuisine has incorporated other cultures’ cuisine into its cooking. For instance, take Lomo Saltado a popular dish that reflects the influence of Peru’s Chinese community on Peruvian cuisine. In fact, Chifa is an entire style of cooking that fuses the cooking brought to Peru by the Chinese with that of Peru. Peru actually has a large community of Cantonese immigrants.
Another example is Nikkei cuisine – a blend of Peruvian and Japanese cuisine. In addition, Peruvian street food is tasty and interesting. For instance, Salchipapas (sausage and potato fries) is a popular and tasty street food found on many street corners in Peruvian cities.
A Peruvian Restaurant Culinary Journey . . .
Pisco y Nazca Ceviche Gastrobar is a perfect example of a Peruvian chef adding a contemporary spin on traditional Peruvian fare. First opened in two locations in Miami (Doral and Kendall), the restaurant has now ventured out to Washington, DC.
Having a menu that reflects an innovative take on some of Peru’s best bold-flavored dishes, Pisco y Nazca offers “a culinary journey through the senses with every bite”.
Its extensive menu features ceviches (9 options to choose from), popular street foods, and classic Peruvian dishes. Best yet, its selections incorporate ingredients that reflect the mix of Peruvian cultures and regional differences, from the coast to the Andes to the Amazon. As a result, a meal there is like a culinary trip to Peru. Likewise, vegetarians and vegans need not worry – – there are great options for you was well. And, it offers its creative and hearty dishes during lunch, dinner and brunch. It even has a kid’s menu.
First Things First . . . Drinks
Pisco y Nazca’s impressive list of cocktails does not disappoint. Its beverage menu is comprised of ingenious concoctions that reinterpret Peruvian and non-Peruvian drinks. Moreover, it features clever seasonal options. For example, the Hibiscus Mojito, made with Flor de Caña, sparkling rosé, hibiscus ginger syrup and mint leaves, is refreshing, balanced and delightful.
Of course, Pisco y Nazca specializes in Pisco drinks. After all, Pisco is in its name. For those of you who are not familiar with it, Pisco is a brandy made from grapes and it is delicious.
Not surprising, the Pisco Sour is a staple at every Peruvian restaurant especially because Peru considers it its national beverage. Meanwhile, there is an ongoing dispute between Chile and Peru as to the drink’s origin. The Peruvian version mixes Peruvian pisco, freshly squeezed lime juice, simple syrup, Angostura bitters and is topped with whipped egg whites.
The best drink value at Pisco y Nazca is the Pisco Sour Flight, which includes a pisco sour, a passion fruit sour and a chicha sour. All of these drinks are tasty, smooth and memorable, giving the impression that you are sipping on a mocktail. If you are not in the mood for a cocktail, Pisco y Nazca offers a comprehensive list of beers and moderately priced wines.
Awesome Food Choices . . .
Because everything sounds so good, Pisco y Nazca’s food menu can seem overwhelming. As a result, making a decision is not easy at first. The best value is the Lunch Prix Fixe Menu and Dinner Tasting Menu, both of which we enjoyed thoroughly. The prix fixe lunch menu offers a 2-course or 3-course meal.
The dinner menu is more expansive and allows you to sample many of Pisco y Nazca’s offerings. Best yet, it includes several courses and a flight of the 3 pisco sours mentioned above. Both menus are priced very reasonably. And, portions are generous so make sure to bring a big appetite.
Starters . . .
We started our dinner with a Leche de Tigre Shot (tiger’s milk), which is a beverage made from the citrus-based marinade that cures seafood in ceviche. This spiced tangy shot included a piece of shrimp ceviche, which was the perfect element to counter the acidity from the juice. Along with the shot, we sampled the Toston – a twice-fried plantain patty topped with succulent pulled pork, avocado, salsa criolla and ají Amarillo (yellow chili) sauce. A delicious tease!
Next, the restaurant served us its Causa Sampler. Essentially, the Peruvian Causa is a mashed potato terrine filled with a variety of different ingredients. Usually, a Peruvian restaurant serves Causa cold as an appetizer or an entree.
However, Pisco y Nazca’s twist is to shape the whipped potato into three towers with several delicious ingredients over them. Our Causa Sampler included the Crocante (crisp fried panko shrimp with rocoto aioli), the Tartare (tuna tartare, Asian aioli and wonton crisp), and the Pollo (chicken salad, avocado, red pepper confit and mayonesa acevichada). Flavorful and interesting, each tower was enjoyable.
Ceviches and more . . .
Next up, Ceviche Cremoso. As indicated by its name, this citrusy dish is made with creamy Leche de Tigre, fish, and shrimp. The sweet potatoes helped to balance the sauce’s bold flavors while choclo (a large-kernel corn from the Andes) and cancha (roasted or deep-fried corn kernels) added crunch and texture.
Because ceviche is a house specialty, we also ordered the Passion Fruit Ceviche. Indeed, the addition of passion fruit (the juice and the seeds) was just enough to add a wonderful sweetness and enhance the Leche de Tigre’s flavor.
Main Dishes . . .
Finally, we finished the savory part of the meal with the final entrée – Chaufa de Mariscos. Chaufa (Chinese rice) is a perfect example of Chinese-Peruvian culinary fusion. In its Chaufa, Pisco y Nazca stir fries shrimp, calamari and mussels with a rich, flavorful sauce and serves it with rice and fried yucca.
Other tasting menu entrée options include, for instance, Lomo Saltado (beef tenderloin stir-fry with a Peruvian twist) and Pescado a lo Macho (traditional Peruvian crispy fish, shrimp, calamari and mussels in a spice creamy sauce made from ají panca and ají Amarillo peppers). Pisco y Nazca’s Ají de Gallina (a Peruvian chicken stew) is inspired by traditional Peruvian cuisine. However, its version is made with a creamy aji amarillo sauce and botija olives, and served with arroz con choclo.
For a sweet finale, we enjoyed two scrumptious desserts. First up, Pionono a la Mode, comprised of sponge cake topped with dulce de leche, and Nutella, and served with coffee chip ice cream – a perfect way to satisfy a sweet tooth. Without question, this dessert was a winner.
Next, we delighted in the Suspiro, equally as impressive. Essentially, this delectable dessert is a custard of dulce de leche, meringue and passion fruit glaze. We were in heaven because we love anything containing sweetened condensed milk and passion fruit. In sum, I would say that Pisco y Nazca has one of the most creative dessert menus I’ve seen in a Peruvian restaurant.
Ambiance and Service . . .
All three locations have beautifully designed spaces that feel fun and upscale and incorporate South American touches. Decorative tiles, iron grilles and clay sculptural art pieces nod to the Peruvian restaurant’s origin.
Because of its open bar and kitchen, the restaurant feels festive and lively. However, the one draw back is that the noise level can be quite high. Because of concerns about COVID-19, all of the restaurants have expanded their outside seating areas to better accommodate guests’ requests.
Without doubt, Pisco y Nazca runs like a well-oiled machine. Best yet, the staff is friendly, well trained, attentive, and very helpful. And the servers were not overbearing.
A Place to Remember . . .
In brief, Pisco y Nazca hits the mark for sure. Most importantly, it is all about celebrating Peru’s fantastic cuisine with a contemporary vision. In that vein, if you are a foodie, someone seeking a culinary trip to an exciting country, or just looking to enjoy good food in a beautiful setting, this Peruvian restaurant is the place for you.
Locations . . .
The Shops at Downtown Doral, FL
The Palms at Town & Country – Kendall
Pisco y Nazca Ceviche Gastrobar
Summary
A culinary experience to remember!
