The Next Big Thing: Peruvian Food
Mo-Chica's Ricardo Zarate is written up in the Wall Street Journal!
"Growing enthusiasm for his national cuisine helped chef Ricardo Zarate achieve his dream of operating a Peruvian restaurant after a decade of frustration. Mr. Zarate, who went to cooking school in Lima, spend 12 years working in high-end Japanese restaurants in London. Convinced that Peruvian food deserved a place on the world stage, he began hunting for investors in 2001, but couldn't convince enough deep pockets that it was the next big thing. Finally in 2009, while living in Los Angeles, he pulled together $30,000 and opened Mo-Chica, a stand serving six dishes in a market food court in downtown Los Angeles.
After a nerve-rattling slow three weeks, Mo-Chica was soon packed, won a slew of honors and attracted business partners and investors. In June, Mr. Zarate opened Picca, a glamorous, loft-like restaurant serving Peruvian food with a heavy Japanese accent in Los Angeles. He plans a host of other Peruvian restaurants.
'It all happened because Peruvian food has a special flavor,' he said."