Savor Multi-Cultural Layers of Flavors at Cocina Peruvia

The bold, fresh and rich flavors from half a world away are recreated much closer to home...

Cocina Peruvia introduces new dishes capturing the rich and diverse multi-cultural layers of Peruvian cuisine from tasty starters to savory mains. Discover Peruvian flavors...at Cocina Peruvia.

Many say the Land of the Incas is a land twice blessed with its bountiful coastline along the Pacific and the abundant mountain ranges of the famed Andes deep in the country's rugged interior. The confluence of different culinary traditions from centuries of migration have also defined its unique local culinary heritage infused with the distinct notes of Spanish, Italian, African, Chinese, and Japanese migrants who settled in Peru. It's this infusion of global flavors to Peru's own native Inca Indian cuisine that makes it special and it's no wonder Peruvian cuisine is fast emerging as a global favorite. The foundation of authentic Peruvian cuisine comes from its many indigenous spices like the Aji Amarillo Pepper, the Aji Panca, and the Aji Rocoto as well as purple olives and endemic maize varieties found only in Peru. Layering Spanish, Italian, African, Chinese and Japanese notes to these local flavors have created a truly unique culinary heritage. Drawing inspiration from this rich tapestry of flavors, Chef Him Uy de Baron weaves an entirely new canvas of colorful vibrant notes with Cocina Peruvia's new dishes.

Freshness is always a premium when it comes to traditional Peruvian cuisine, and Cocina Peruvia's Ceviche Mixto is a perfect example. Perhaps the most iconic Peruvian dish, the Ceviche Mixto is a refreshing blend of fresh octopus, squid, shrimps and mussels marinated in aji rocoto and tart citrus juice delivering clean and briny notes followed by the smoky hints of the Peruvian pepper and zesty citrus notes for complex yet balanced flavors. Unlike the local version with its upfront vinegar hints, Peruvian ceviche has a more delicate yet wider range of flavorful notes and textural contrast. The addition of corn kernels and vegetables add a subtle sweetness to the dish. Each distinct note just pops in your mouth with fresh and vibrant flavors.

Enjoy even more tasty bites with Cocina Peruvia's Mixto Patacones,  offering two flavorful options with shrimp, avocado salsa and sofrito sauce and another with salmon, mayo mix, Parmesan cheese and sofrito sauce, both delicately laid on fried bananas. The briny notes of the seafood pair well with the sweetness of the bananas...

...and perfect with perhaps the most popular South American cocktail, the Pisco Sour. The Peruvian pisco is the base liquor blended with fresh squeezed lime juice topped with foamy egg white and finished with a drizzle of Angostura bitters. The sharpness of the lime both refreshes and cleanses the palate, and you're ready for another nibble...

...of Cocina Peruvia's Gambas Con Saltado with succulent marinated shrimps and bell peppers lightly sauteed in aji panca and oregano. The plump shrimps deliver a briny sweetness capped by the subtle smoky hints of the aji panca and sweet bell peppers. A squeeze of fresh lime adds even more layers of flavors to the dish.

A hearty and comforting bowl of soup before the mains? Absolutely. Cocina Peruvia's Chupe de Pescado is a thick and creamy fish chowder with mussels, edamame and creamy ricotta cheese drizzled with cilantro oil. The dish reflects the rich multi-cultural layers of Peruvian cuisine, with Japanese edamame and Italian ricotta cheese to complement the fresh seafood. Each sip lines the palate with a fresh richness followed by the creamy ricotta and clean, nutty notes of the cilantro oil.

Craving for pasta? Enjoy it with a distinct Peruvian spin with Cocina Peruvia's Linguine Con Carbonara, a cream-based pasta sauteed with seafood and garlic with Peruvian aji amarillo. The addition of aji amarillo adds depth to the dish, complementing the creamy notes. The plump shrimps and mussels complete the dish. And there's more...

Fresh from the grill, the Mixto Anticucho offers three kinds skewers including grilled Beef Heart, Salmon Belly, and Chicken Thigh served with chimichurri and aji anticucho sauce. Perfectly grilled, the savory richness of the tender beef heart, melt-in-your-mouth salmon belly and juicy chicken thighs come through with that subtle whisper of smoky hint.

The delicate notes of the salmon belly, marinated in Peruvian spices, are kicked up by the nutty aji anticucho sauce while the chicken thighs, with its lightly charred outer layer, pair well with the chimichurri. But it's the beef heart that delivered that flavorful punch for me. Fork-tender, juicy and packed with so much flavor, this one's a favorite.

For the mains, Chef Him Uy de Baron served his Lomo Saltado, tender marinated beef tenderloin sauteed with garlic, onions, tomatoes, and fried potatoes laid on a rich lomo sauce. The rich beefy notes are punctuated by the garlic and onions adding tasty layers of flavors followed by the tartness of tomatoes. There are contrasting notes yet each one comes together in a seamless and balanced blend.

The Adobo Peruvia, with slow-cooked pork belly draped in a rich cream sauce and topped with the bright notes of salsa creole is another savory dish guaranteed to satisfy any appetite. The juicy pork belly with its lightly crisp outer layer of crackling is just pure pork love made even richer with the cream sauce and perfectly tempered by the salsa creole for both contrast and balance.

The Pollo A La Brasa highlights the Peruvian style of slow-cooking goodness with tender chicken in aji panca and lomo sauce marinated for at least 24 hours and slow-roasted to juicy perfection. There is a nostalgic vibe with this dish, triggering fond memories of countless roast chicken dinners from childhood but it's the Peruvian spices and marinade that gives this dish a unique and flavorful spin. 

The multi-cultural influences of Peruvian cuisine are showcased with a pair of comfortingly familiar dishes, the Chopsuey De Peruano with tender chunks of chicken and garden-fresh mixed vegetables sauteed in the flavorful Peruvian lomo sauce...

...and the Chifa Kale, a distinctly Peruvian take on fried rice with soft and fluffy rice sauteed with succulent seafood, mixed greens, and mildly spicy and nutty rocoto sauce topped with refreshing salsa creole. It's fried rice with just a hint of soothing heat from Peruvian peppers. And it's good. Pair this with Cocina Peruvia's Pollo A La Brasa. Extra rice? Yes, please.

Cap your Peruvian feast with the indulgent Galera De Chocolate, a moist baked chocolate tart with dark chocolate ganache topped with crunchy blue chips and dried figs in rehydrated syrup. The sinful velvety smooth richness of the chocolate coats your palate with its decadent notes with the crisp blue chips and dried figs adding both texture and contrasting flavors for that perfect finish. Enjoy this lavish dessert with a freshly brewed cup of coffee, and it's just another perfect day at Cocina Peruvia.

The Peruvian peppers are the base of each new dish, giving it a flavorful depth with subtle nutty, smoky and mildly spicy hints. Chef Him Uy de Baron takes you on a culinary journey of rich Latin American flavors from the Land of the Inca, revealing each flavorful layer with his new dishes at Cocina Peruvia. From starters to savory mains and dessert, the new dishes offer a tasty glimpse of Peru's culinary heritage. And you can experience it here at Cocina Peruvia...

Cocina Peruvia is located at the 5/F, The Podium Mall, Mandaluyong City. You can also check out their FB Page at https://www.facebook.com/CocinaPeruviaPH/ for more information and updates.

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