Ricardo Zarate

Chef Ricardo Zarate

Test Nights

November 2-3

October 20

October 16:

September 7: Inca Dinner

September 2-3: Grilled Menu Dinner

August 30: Cebiche Night

August 24: Anticucho
 Biography

November 2-3 Menu – seven course menu $50

  1. Ceviche Shotter with R1 Rye whiskey
  2. Abrebocas| Purple Corn Bread, Salsa Verde
  3. Tuna Tartar|Toro, soy lemon sauce, Wonton chips
  4. Tiradito|Sea Bass, Aji Amarillo Dressing, Sweet Potato Puree
  5. Cau Cau|Quinoa Cau Cau, Grilled Scallops
  6. Beef Ajiaco|Beef Fillet, uni butter, Ajiaco Amarillo
  7. Picarones Rellenos| Pumpkin beignets, black figs compote

Cocktails  By Julian Cox & Joel Black

Blood Sugar Sex Magic |Ri1 whisky, lemon, basil, chili, red pepper, agave

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OCTOBER 20th Menu by Ricardo Zarate $50

1/Bluefin Tuna Ceviche, choclo, sauteed corn, rocoto leche de tigre
2/ Sauteed Black Cod Cause, Beluga lentils
3/ Crispy Pork Belly, Sundried Potatoes
4/ I let you do the Ice Cream. We can do a Dulce De Leche. People like it as a topping

OCTOBER 16th Menu by Ricardo Zarate

7 course individually plated menu, fifty five dollars/ Bar bites/cocktails $12/wine pairing for $35, or by the glass or $20 corkage

  1. Abreboca| Purple corn bread, foie gras, aji amarillo marmalade, figs compote
  2. Sopa de Rocoto| Peruvian red pepper soup, queso fresco sauce, croutons
  3. Causa de Salmon Ahumado| Smoked salmon causa, aji amarillo yogurt, crispy quinoa
  4. Tiradito de Pejerrey| Peruvian King Fish Carpaccio , garlic, ginger lemon sauce
  5. Anticucho de Pulpo|Grilled Octopus, roasted potatoes, tofu jalapeno chili sauce
  6. Asado de Costilla| Lamb ribs, huancaina sauce, peruvian risotto
  7. Picarones| Sweet potato and pumpkin donuts with chancaca sauce and vanilla ice cream

BAR BITES

  1. Santa Barbara Spot Prawns with Yuzu Kosho $12
  2. Chicharron. Crispy Pork Belly, Feta Cheese Sauce, Sarsa $7
  3. Anticucho de Corazon, Rocotto sauce $6
  4. Ceviche Shot. Uni, Scallop, Pisco, Leche de Tigre $4

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The Dinner Menu for September 7

Inca/Baked and stewed menu

Family style Menu $40/ cocktails $10-$15/ corkage $20

  1. Cancha
  2. Ceviche Classico| Traditional Peruvian Preparation
  3. Carapulcra| Traditional dried potato prepared risoto style with pork
  4. Chanfainita| Corn and potato stew with crispy fish
  5. Panchamanca| Rustic Vegetables and oxtail slow cooked in a wood and hay-fired oven
  6. Dessert

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September 2-3

Anticucho/ Grilled Menu Dinner

Tasting Menu $45/ cocktails $10-$15/ corkage $20

  1. Sweet potato chips| Huacatay, Huancaina and Rocoto Sauces
  2. Grilled Scallops Tartar| Mentaiko Smoked Eggplant
  3. Zapallo| Kobacha squash , miso chanacaca, cinnamon dressing
  4. Amaebi| Santa Barbara Spot Prawns yuzu kosho sauce
  5. Beef Fillet | Prime Fillet of Beef, aji amarillo, uni butter, Chochlo Puree
  6. Anticucho trio | Traditional Peruvian Mixed Grill
  7. Picarones| Blue Corn Peruvian doughnut holes, manjar blanco, crème fraiche
  8. Suspiro| passion fruit

    9. ——————————————————–

    Tuesday, August 24

    $40 per person for food /cocktails $12 each

    PARIHUELA DE CANGREJO Dungeness crab Peruvian bouillabaisse
    CAUSA RELLENA Stuffed crispy causa, morcilla, rocoto aioli
    CEVICHE TRIO Kumamoto oysters, seabass uni, baby Spanish mackerel tempura
    CAU CAU DE QUINOA Pan fried scallops, quinoa lemon yerba, buena risotto
    ARROZ CON PATO Duck and rice, traditional Peruvian dish from north of Lima
    DESSERT Amy pressman surprise (thank you Amy:)

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    Monday, August 30th

    Cebiche Night

    7 courses meal $45 / Wine & cocktails $10-15 / Corkage $20

    1 Chilcano- Peruvian Fish Consome
    2. Ceviche Shot- Leche de tigre, uni , scallops
    3. Toro Tartar – O. Toro, wonton, soy cebiche sauce, saykyo miso
    4. Tiradito Seared Sea bass tiradito, aji amarillo dressing, sweet potato purée
    5. Jalea Mixta Crispy mix seafood, choclo sarza
    6. Chicharron de Cerdo Pork Spare ribs chicharron, yuca ala huancaina
    7. Picarones Peruvian donuts, honey yerba buena sauce

    Biography

    With equal amounts of passion and creativity, Executive Chef/owner Ricardo Zarate crafts his inspired cuisine using market-fresh ingredients and a vast knowledge of food gained while working in some of London’s top restaurants. From the defining kitchen of Zarate’s childhood home in Lima, Peru, this chef has been creating sublime, memorable meals for serious food lovers for over 15 years.

    Zarate success can be traced to his modest roots. One of 13 siblings, all the children were expected to help in preparing the family meals. Lima, having been a center for trade for centuries, was a melting pot for all types of cuisines and food products and young Zarate began experimenting much to the delight of his family. At the age of 17, he realized his love of history could be combined with his passion for cooking. Zarate applied and was accepted to the city’s top private culinary school, the Institute of the Americas where he received his three-year certificate. Soon after he graduated, he headed to London.

    Zarate worked in London for 12 years where he held various positions with top restaurants and hotels including One Aldwych where he was Chef du Partie and the top Japanese restaurant in London, Zuma.

    The Millennium Hotel Group then offered him the top job at Sai Sai at the Biltmore in Los Angeles in 2003. Wanting to see more of the world, Zarate jumped at the chance to come to LA and to have his own kitchen.

    During his 18 months at the hotel, Zarate redesigned the restaurant, renovated the menu and increased sales by 300%.
    In 2005, Zarate moved back to London to consult for six-months with Gordon Ramsay Holdings on a new venture, Pengelly’s, a Pan-Asian concept. From there, he rejoined the Zuma Group as the Executive Chef for Zuma Events in London. It was here that Zarate took part in a dining revolution, perfecting his unique style of integrating French and Japanese techniques and product with methods and flavors from his native country, Peru.

    With talent and passion like Zarate’s, it wasn’t long before he was approached by an investor. The concept of a tapas-style Japanese/ Robata grill restaurant was fine-tuned over the next year and Zu Robata was launched in June of 2007.

    With a very creative vision and a modest budget, Zarate opened Mo-Chica in summer of 2009. Named for the language of a pre-Incan civilization, the restaurant, located in a small food court near USC, has been hit since the day it opened. Mo-Chica just got voted the 4thBest Restaurant in Los Angeles in 2010. Just 2 months after it got Best New Restaurant in Los Angeles in 2009. Confident with his food and his concept, Chef Ricardo Zarate is now ready to challenge himself and to open his first real size restaurant in Los Angeles.