LWD :: Mo-Chica

LWD :: Mo-Chica

It’s DineLA Restaurant Week here in Southern California. Did we time our outing, our restaurant specific to this occasion? No, not at all. But how fitting that our choice was one partaking in this annual event. Right away, we were offered their $35 three-course DineLA deal.

Mo-Bueno
Mo-Bueno

I considered it, but thought it best to pick and choose my own dishes since this was my first crack at Chef Ricardo Zarate’s Peruvian spot in Downtown. Their dishes are served tapas style, and sharing is highly encouraged. Those who know me well, however, would likely laugh at this suggestion since I still suffer from only-child syndrome, shuddering at the idea of sharing my stuff. But in the LWD spirit, I played along.

The Bar
The Bar

Not with my drink, though. From the get-go, my mind was set to order a Pisco Sour, a drink I first sampled at Oakland’s Sidebar restaurant at our waitress’s suggestion. Originally created by an American in Peru, a Pisco Sour is usually made with pisco (a type of brandy), Angostura bitters, lime juice, and sugar. I dare say that it’s my favorite cocktail. Mo-Chico calls theirs Tha Doggfather, and it’s a frothy, just sweet enough, tangy, smooth bit of goodness that delivers quite a punch. I sipped it slowly because there wasn’t all that much to it, but it proved to be all I needed. It was very satisfying.

Tha Doggfather
Tha Doggfather
Lady Thick Leg sipping a Pisco Sour
Lady Thick Leg sipping a Pisco Sour

After our cocktail, we had a round of primeras (first course dishes), each of us choosing something different.

Causa de Cangrejo - potatoes, crab, avocado
Causa de Cangrejo – potatoes, crab, avocado
Grilled Artichoke
Grilled Artichoke
Chicharron de Pollo
Chicharron de Pollo
Papa a la Huancaina - potatoes, olives, egg, Huancaina sauce, green beans, bacon
Papa a la Huancaina – potatoes, olives, egg, Huancaina sauce, green beans, bacon

And since we like to eat, we next opted for selections from their terceras list. I don’t know if that’s improper etiquette, to skip the second course, but it’s a good thing we did as none of us had room for dessert, only Lady Thick Leg able to finish her meal.

Lomo Saltado - Beef filet, tomatoes, onions, ginger, garlic, soy sauce, vinegar, Kennebec fries
Lomo Saltado – Beef filet, tomatoes, onions, ginger, garlic, soy sauce, vinegar, Kennebec fries
Tallarines con Camarones - grilled prawns, tagliatelle, peanuts, Peruvian mint pesto
Tallarines con Camarones – grilled prawns, tagliatelle, peanuts, Peruvian mint pesto
Paiche - Amazonian fish from Peru, ajiaco de arroz, tomato escabeche
Paiche – Amazonian fish from Peru, ajiaco de arroz, tomato escabeche
Arroz con Mariscos - Peruvian seafood paella, salsa criolla
Arroz con Mariscos – Peruvian seafood paella, salsa criolla

Next time, we’ll have to try something sweet for closure. Yes, I said next time. I will return one day for another tasty plate. My favorite dish was the Causa de Cangrejo, a cold dish of crab atop avocado atop Aji amarillo mashed potatoes. It was creamy, starchy, and refreshing with flavors that seem to enhance themselves with each bite – a contemporary and chic potato salad. Quite enjoyable.

Another great pick and another great night. We’ll see you all next month with another tasty selection.

Mo-Chica
514 W. 7th Street
Los Angeles, CA 90014

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