Location: 9575 West Pico Blvd, Los Angeles, CA 90035. Tel: 310 277 0133
Date: September 27, 2011
Cuisine: Modern Peruvian
Rating: Really interesting flavors
My parents were in town and I wanted to take them back to Picca, which I had recently tried. Peruvian food is on fire right now in LA, and for good reason.
Picca’s Peruvian cuisine has enough citrus and Asian notes that it goes best with a lighter fruiter red like this lovely Burgundy (from my cellars as usual).
“jalea mixta. crispy mixed seafood, tartare sauce.” Some really good fried seafood. The tartare sauce was fantastic too.
Parker 93 points, “The 2008 Vico made from 100% Mencia with 30% whole clusters and aged for 9 months in seasoned French oak. Opaque purple-colored, it offers up a slightly reticent bouquet of damp earth, mineral, incense, black cherry, and black raspberry. Dense and loaded on the palate, the flavors are already complex and mouth-filling. Impeccably balanced and with a 45-second finish, it has the stuffing to blossom for another 2-3 years but can be approached now. It is a great value.”
“ceviche criollo. seabass, rocoto leche de tigre, choclo, sweet potato.” The leche de tigre (vinegary lime sauce) makes all these cerviche‘s taste fairly similar, but this one had big soft chunks of seabass.
This is the “unagi. avocado, cucumber, eel sauce” and it’s pretty much your eel sushi. Of all these causas this was my favorite as the polenta is heavier and stronger flavored than rice and the eel held up to it best.
“arroz chaufa de mariscos. mixed seafood, peruvian fried rice, pickled radish.” This was a nice version of paella. Brighter and more citrusy (by far) than it’s Spanish cousin. The ingredients were very fresh.
“chanfainita. braised oxtail, mote and potato stew.” This was our least favorite dish of the evening. There was a lot of bone on the tail, and a lot of fat. Not that it tasted bad or anything, but I think we were done for.
I love even street cart churros but these were pretty supreme. The churros were stuffed with some kind of dulce de leche custard. It kept squirting out but was intensely good. The carob sauce was surprisingly amazing. I remember carob from the 1970s as the horrible chocolate bars that weren’t. This could have been caramel.
Picca was just as good the second time. We rounded out the menu and ordered mostly new stuff. As long as you are of the “bland is banned” school like I am, there really isn’t anything not to like about their solid implementation of this bright and flavorful cuisine.