Leftovers: Chimú

Top-tier Peruvian for the L.A. Times:


PHOTO by RICARDO DEARATANHA / L.A. TIMES

This is Los Angeles’ Peruvian moment, an embrace of Andean flavors prophesied long ago by food futurists who proclaimed the cuisine to be the next big thing. There have always been pockets of our sprawling geography where ceviche is scattered with giant kernels of corn and jugs of chicha morada stain teeth a pleasant purple. But this is a citywide shift in culinary consciousness.

It coalesced at Mo-Chica. Ricardo Zarate’s restaurant reshaped the notions of Peruvian food with sushi-grade fish mounded in a tart puddle of citrus, and quinoa cut with crème fraîche and stirred just until it resembled risotto. Now that mantle of invention is being carried forth by Chimú, a downtown walk-up where beef hearts share a salad with shaved apples and lamb belly bastes in a cilantro-black beer reduction.

Chimú operates from a takeout window in Grand Central Market’s outer courtyard, a lunchtime amphitheater where all the city’s social strata converge. It’s that centrality that landed Mario Alberto (formerly of Lazy Ox Canteen and Mo-Chica) and Jason Michaud (owner of Silver Lake’s Local) here in the shadow of the funicular Angels Flight.

Read the rest here.

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