Picca Perua (aka Picca) is LA’s hip Peruvian cantina laced with a bit of Japanese flair. What makes it unique and modern is the incorporation of traditional Peruvian cuisine with the culture of LA. The vast menu is broken up into subsections ranging from smaller appetizers and tapas, to larger dishes. The ambiance is cool and classy, perfect for a girls’ night out, date night, or any fun celebration for that matter. To make this meal even better and nicely suited for the gluten-free, the menu has red stars next to all of the gluten-free items making it easy to navigate. With the dishes all made to share, we dabbled in the various sub-categories and went to work.
Its Causas are some of its most popular small starters- and definitely where the Japanese flair can be seen. We had the spicy tuna one, dollops of spicy tuna, cucumber, and aioli on top of a chilled potato cake, and sprinkled with crispy quinoa. Great starter to pop in your mouth to get the tastebuds going.
Needing some veggies in our life, we ordered the menu’s best selling dish, the Coliflor: one large piece of cauliflower served with chorizo and fried capers. It is so full of incredible flavor, and so juicy, you can hardly believe that the base is (somewhat) healthy. With the inability to deny a dish of Pulpo, we knew it was a no-brainer to get the grilled octopus with twice-fried potatoes, rocoto rustic, and Serrano sauce. The incorporation of the crispy potatoes created a nice texture contrast with the tender, spicy octopus. Next up were our entrée-sized portions; the popular Pollo a la Brasa, a classic, served with many baked papas fritas, a spicy fermented chile and cabbage salad. This dish is large, so come hungry. Our last and most hearty and comforting dish was the Locro de Quinoa, a bowl of pumpkin & quinoa stew, fried egg, choclo, parmesan, and roasted tomato. Deceivingly filling, this bowl of goodness was unreal, and a must order.
And even though we were stuffed, my sweet tooth was hollering so we went for it– the Vanilla Pisco Flan with grilled pineapple and a chicha morada syrup, which is their only GF dessert at the moment. This had great texture –perfect amount of gelatinous yet creamy. The syrup is not too thick and just the right amount of richness.
*Bonus: Besides the fact that they kindly mark the menu, they use two different fryers, to ensure that fried goods are not subject to cross contamination!
Picca, we liked you so much we are headed back this weekend for a girls’ night, and boy are we coming hungry….