My husband is amazing at finding restaurants. Not to my surprise, he found this Peruvian gem in Oakland. If you live in San Francisco it is almost unheard of to leave SF for food in Oakland, but we did and it was a decision I do not regret at all. Here are some photos from the excellent Peruvian cuisine at Pucquio Oakland.
Carlos, the chef and owner, really knows what he’s doing when he creates these amazingly creative dishes that feature locally sourced ingredients. Carlos takes his ceviche creations to a whole new level, presenting each dish like an artist painting a masterpiece. His combination of flavors depicts his keen sense of taste and balance.
This is Leche de tigre, or tiger’s milk, it’s the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice. So when we finished the three small Cebiches, they took the juices left over from each one and bring them out like this to be finished off.
The Ensalada Quinoa de Estación (Lima/Cusco) might be one of the best quinoa and beet salads I have ever had. It was made with quinoa, roasted beets, avocado, orange, fennel, and juniper.
This dish was for my husband, and he said it was delicious!
And for our last dish, we had the Pescado a lo Macho (Callao) Crispy whole fish that swims in macho sauce along with mussels, clam, squid, and prawn.