Avenida La Mar, famous for seafood restaurants, is also home to a small and sophisticated tapas bar. La Cucharita stands proudly on a street corner towards the end of this gastronomically-rich road and can be recognized by the decorative leg of Spanish ham that hangs outside its bare brick entrance. The most salient feature of this gastro-bar is the authenticity of its traditional Spanish and Basque fare. Another reason to choose La Cucharita for your next culinary adventure is the personalized service and suggestions provided by Spanish Chef Nazario Cano himself. The sophisticated and cozy ambiance is suitable for a visit with business associates, friends and even a date. On Wednesdays from 9 p.m. there is live entertainment for a comprehensive Spanish experience.

Menu options are plentiful with well over 60 hot and cold tapas and pintxo varieties, as well as paella and seasonal offerings. A nice touch on the menu is that each choice includes a wine or beer pairing suggestion. We were very fortunate to sample some of Chef Cano’s specialties and vowed to return for more. Our tasting included seafood, foie gras and piglet.

A tapa that stood out for me was paella ‘batons’. This innovative way to enjoy paella takes it off the plate and into rice paper rolls that are deep fried until crispy brown and elegantly served in individual shot glasses crowned with fresh aioli and a raw shrimp.

Another tapa that was very appreciated by our party was foie gras with milk torrejas (40 soles). Foie gras discs were just seared, which left the center a little cold, but in combination with the warm and sweet French toast, bites became fine temperature-wise and bursting with flavor. This delicacy comes on a wooden board with a roasted cinnamon stick. It’s both pleasing to the eye and fragrant.

Another imaginative and very fragrant tapa was eucalyptus-wrapped jumbo shrimp, baked in a crust of sea salt and served on a slab of Chilean volcanic rock. As shrimp exit their eucalyptus jacket, you are hit with a pungent aroma that prepares your palate for the steamed crustacean. The dipping sauces served with the eucalyptus-infused shrimp take enjoyment to the next mouth-watering level.

The pièce de résistance in La Cucharita is the cochinillo con membrillo glaseado y pure de papas. The baby pork loin is firstly baked, subsequently deep fried and served with glazed quince over a creamy potato mash. The meat is soft and juicy on the inside and has a crunchy crust sprinkled with coarse salt. This is a sweet and savory construction that our party thoroughly enjoyed.

Tapas and drinks go hand in hand. In La Cucharita, patrons usually prefer wine, which is served by the glass (16 – 25 soles) or by the bottle. Pisco cocktails, sangria, beer and other spirits are also on offer. We sampled the chilcano buena pasión and enjoyed its aromatic not-too-sweet nature. La Cucharita is definitely worth exploring if you want to transport yourself out of the chaos of the city to enjoy good times listening to music, watching a sports event, or conversing.

 

La Cucharita Tapas Bar
What: Authentic Spanish & Basque Tapas
Where: Avenida La Mar 1200, Miraflores, Lima.
When: Lunch: Tuesday – Sunday 12:00 – 15:30, Dinner: Monday – Saturday 19:00 – closing
Reservations: 717-88-68
E-mail: lacucharitatapasbar.restaurante@gmail.com
Services:
Valet Parking
Live entertainment on Wednesdays (no cover).
Web: www.lacucharita.pe also on Facebook.
Price range:
Appetizers: S./ 10-16
Ensaladas: S./ 17-19
Cold cuts: S./ 25-40
Carpaccios: S./ 16-18
Tapas (for 2):  S./ 12-35
Paella: For 2 S./70; For 3: S./105
Beer: S./ 10
Pisco: S./18-20

 

 

 

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COMMENTS:

Total coments: 5
Commented By: charlie
On: May 4, 2012

Indeed, the tapas are great, but the paella for two was salty and had v, little sea food. Maybe the cook had a bad day but we were disappointed.

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Commented By: Mike
On: May 5, 2012

Everything sounds great but the raw shrimp in the paella tapa. Who eats raw shrimp?

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Commented By: Mike
On: May 5, 2012

Everything sounds great but the raw shrimp in the paella tapa. Who eats raw shrimp?

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Commented By: elbeyborrero
On: May 6, 2012

Dear Charie, Thank you very much for your comment. I have forwarded your observation about the paella to the restaurant's management. When I find that a dish is not satisfactory, I generally point it out on the spot. Most places will take measures to make your experience enjoyable. I am glad that you appreciated the tapas as much as we did. Thanks for reading our food features and for signing in to comment!

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Commented By: elbeyborrero
On: May 6, 2012

Dear Mike, Thank you for your question about raw shrimp. Essentially, places like sushi bars that serve raw fish (sashimi or sushi) also include shrimp. These places tend to procure top quality ingredients from trusted sources. In my opinion, fresh raw seafood that’s been refrigerated and marinated before serving to kill bacteria can be safe to consume. In the case of the paella rolls in La Cucharita, the small amount of uncooked shrimp meat added texture, freshness and a flavor we enjoyed. However, I do understand not wanting to risk food poisoning and eating only fully cooked foods. I believe that the chef could accommodate such a request. I hope this helps. Thank you for reading our food features!

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