For the rest of October, stop into Zengo to try Taste of Lima-Tokyo menu. Chef Richard Sandoval never ceases to impress with his clever culinary creations.
|Chupe de Mariscos: Seafood soup with shrimp, clams and cockles|
I'm in love with the Pisco. We started our evening with a Sparkling Sake-Pisco Cocktail made with Macchu Pisco.
Luckily, Pisco producer, Melanie da Trinidade-Asher, was with us to give us the scoop on this Peruvian grape brandy. She told us stories of her childhood and how she dreamed of introducing Pisco to the rest of the world.
|Spicy Passion fruit Pisco Sour|
Macchu Pisco is aged for 9 months and has earthy herbal tones. My favorite Pisco of the evening was the La Diablada because of its sweet and spicy flavor.
Onto the food... the entire dinner was so delicious.
We began our tasting journey with the Sarsa Salad topped with a tangy peanut dressing.
I loved the fresh flavors of the rainbow ceviche.
For the next cocktail, we sipped on Chicha Morada-Shiso Mojito. Yum! I liked the cleverness of the Concha a Lo Macho served in a shell with lots of seafood and an aji amarillo aioli.
|Lomo Saltado:marinated pork loin / ginger sauce|
|Oya-Ko Chicken with a creamy sauce and a fried quail egg on top|
|Blood Orange-Chancaca Whiskey Sour|