Tuesday, June 21, 2016

experiment #62 - Cobaya Muñoz at 1111 Peruvian Bistro

Another experiment completed! For Experiment #62, we paid a visit to Diego Muñoz at his new restaurant in Brickell, 1111 Peruvian Bistro. Muñoz is one of Peru's top chefs, having spent the past four years running the kitchen at Gaston Acurio's flagship in Lima, Astrid y Gaston. His new place is not as high concept, and more straightforward, but the execution is still at a very high level.

You can see pictures in this Cobaya Muñoz at 1111 Peruvian Bistro flickr set, and we'll update with recaps shortly read a recap here at Food For Thought. Here's the menu he cooked for us:

Octopus Anticucho

Ceviche Apaltado
fish, creamy leche de tigre, avocado, aji limo, capers and olive oil

Tiradito Nikkei
tamarind, eel mayo, sesame, white radish

King Crab and Poached Chicken Causa

Aji de Gallina Tortelloni
cherry tomatoes, sage, botija olives, pecans

Fish Cutlet
peanut curry, green asian veg, white chaufa

Filet Mignon
lomo saltado sauce, potatoes and pilaf rice

Chocolate Temperatures

Lucuma Cassonade

Thank you to Chef Muñoz, to all of his crew at 1111 Peruvian Bistro, to the good folks at Rockaway PR, and as always most of all, to the guinea pigs whose interest and support makes these events possible.

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