“Vibrant, cosmopolitan and unfailingly delicious,” is the start of the description on La Mar’s website and it’s just perfect. I couldn’t think of 3 better adjectives to describe the wonderful dining experience at this gem on Brickell Key. Crafted by renowned chef Gastón Acurio, La Mar is consistently ranked among Miami’s top restaurants, and for a good reason. The food is impeccable.
Join me on this culinary journey through authentic and diverse flavors of Peruvian cuisine, from upscale novo-Andean fare to Asian-Peruvian fusion. Unlike some dinners where the restaurant views steal the show, the presentation and flavors here had my full attention.
Starting with the Causa Nikkei. Ají amarillo causa, peruvian trout tartare, nori, avocado, rocoto huancaína, cucumber, and trout caviar, plated to perfection:
For those unfamiliar, causa is a quintessential Peruvian appetizer, typically made with layers of mashed yellow potatoes (ají amarillo) seasoned with lime and aji pepper. This version, however, elevates the classic dish with a modern twist. Actually, many twists and turns as you follow the ingredients on the plate.
First, trout tartare adds a fresh, slightly salty bite, to the rich potato base. Tartare, traditionally a preparation of finely chopped raw meat or fish, is given a Peruvian touch here with delicate trout. The nori (seaweed) then introduces a subtle umami note, while the avocado brings a creamy, buttery texture that balances the dish.
The rocoto huancaína, a creamy sauce made from rocoto peppers, adds a gentle kick and a touch of sweetness, enhancing the layers of flavor without overwhelming the palate. Thin cucumber slices dance around the plate and provide a refreshing little crunch. Finally, the trout caviar bursts with a briny pop, tying the entire dish together with a touch of sophistication.
There aren’t that many words to pull from to describe this dish. While you taste something familiar with the trout and potatoes, it comes together in such a sophisticated way that it tastes brand new. I couldn’t get enough of this dish. And while some may have more experience with causa, I can’t imagine a better preparation for it. Thanks to La Mar, I will be ordering this whenever I see it on a menu forevermore.
Moving on to the Conchita’s Oka, pan-seared jumbo scallops, 24-month aged parmesan cheese foam, lime, and garlic crumbs. Another major highlight of the evening:
This could not be more of a dramatic presentation. Jumbo scallops shrouded in smoke that slowly dissipated to reveal the beautifully plated dish. Just one example of the entire dinner’s attention to detail. How incredible does that look!?
At the heart of this dish are the pan-seared jumbo scallops. Perfectly cooked, these scallops are tender and succulent, with a delicate crispness. However they’ve been prepared, the taste is irresistible. Ultra luxurious with the natural sweetness of the scallops shining through.
The scallops are completely covered by a foam made from 24-month-old Parmesan cheese. 24-month-old Parmesan cheese, I repeat. WOW. This foam is rich and creamy, even slightly nutty, adding a depth that pairs wonderfully with the sweetness of the scallops. It’s a sophisticated complexity, taking the dish to new heights, and giving me a new goal for what to learn how to make. (PS my previous goal was Mina’s moussaka and I finally can confidently say, I have it down).
Add a hint of lime that adds a zesty brightness and cuts through the richness of the scallops and Parmesan foam, and garlic crumbs for a delightful crunch, and you have a dish that encapsulates what makes this restaurant a standout destination. High-quality ingredients, with innovative techniques, that result in a dish that is as visually captivating as it is delicious. This is a must-try for anyone looking to explore the sophisticated side of Peruvian cuisine and tied for the number 1 reason we are already looking to go back.
The other spot for #1 reason? The El Achupado: bucatini noodles, grouper, calamari, octopus, shrimp in chupe sauce, huacatay, and rocoto aioli.
OK, I understand this may not look like too much. Some noodles, lots of sauce, and the ingredients all somewhat messily together. I cannot stress enough how this is the must-order dish at La Mar. Let me try to do its’ ingredients justice:
Bucatini Noodles: Serving as the base of the dish, bucatini noodles are thicker than traditional spaghetti and have a hollow center, which allows them to soak up the rich chupe sauce. Cooked to a perfect al dente.
Grouper: The grouper in this dish is delicately cooked to preserve its mild, slightly sweet flavor and flaky texture. It provides a sturdy yet tender component that pairs well with the creamy chupe sauce.
Calamari, Octopus, and Shrimp: A trio of seafood enhances the dish with varying textures and flavors. Each type of seafood brings its unique taste, contributing to the dish’s complexity.
Chupe Sauce: The chupe sauce, a traditional Peruvian seafood soup base, is rich and creamy with a subtle hint of spice. This sauce envelops the noodles and seafood, imparting deep, savory flavors that are both comforting and stimulating to the palate.
Huacatay: Known as Peruvian black mint, huacatay introduces a fresh, herbaceous note that contrasts beautifully with the rich chupe sauce. Its slightly minty, slightly earthy flavor provides a refreshing balance to the dish.
Rocoto Aioli: The rocoto aioli adds a creamy, spicy element to the dish. Made from rocoto peppers, which are known for their fruity heat, the aioli offers a pleasant kick that lingers subtly, enhancing the overall flavor profile. The aioli also adds a vibrant touch of color, making the dish visually appealing.
I mean what a dish. Bucanti noodles only moving forward please. This may have been my first time having them, but I want no others from here on out.
The fresh seafood elements—grouper, calamari, octopus, and shrimp—are perfectly cooked. The calamari is tender with a slight chew, the octopus is cooked to perfection, avoiding any toughness, and the shrimp are plump and juicy. The grouper is flaky and mild, while the shrimp provides a sweet and succulent finish. How did they come together so perfectly with such a mix of things??
But alas, the sauce that everything is immersed in brings the overall taste you are left with. The chupe sauce is enriched with rocoto aioli, a spicy and creamy blend that adds a delightful kick. Rocoto peppers, native to Peru, are known for their vibrant heat and fruity undertones, making the aioli a perfect complement to the creamy chupe sauce. And it is all so very creamy.
This dish is truly the finest in Peruvian culinary arts. Nothing to add, and nothing to take away.
And finally, the second main, Peruvian Trout Miso: Peruvian steelhead trout glazed with ssamjang, seasonal veggies, panca kimchi, and white chaufa. Now this is hard to compare to the previous El Achupado. We were sharing everything so got to try each, and both preferred the El Achupado. It’s new, exciting, and as I stressed, delicious. But, that should not take away anything from the Trout Miso. It, as well, was exceptional.
The steelhead trout is the star of this dish. Glazed with ssamjang, a Korean fermented soybean paste, the trout has a deep, savory flavor that has a hint of sweetness and spice. The panca kimchi brings a Peruvian twist to the traditional Korean fermented cabbage dish. Made with panca peppers, which are milder and fruitier than other varieties, this kimchi adds a subtle spiciness and a tangy, fermented flavor that cuts through the richness of the trout and ssamjang glaze. It’s a glaze that goes perfectly with the trout.
The white chaufa, or Peruvian fried rice, serves as a hearty base for the dish with the vegetables. Both soak up the ssamjang glaze and the juices from the trout. Another unique twist to the traditional dishes from this part of the world. A more than solid dish, I’m practically drooling finishing typing this.
A visit to La Mar is nothing short of extraordinary, blending vibrant flavors, sophisticated ambiance, and impeccable service. It’s no wonder that La Mar is widely recognized as the premier destination for Peruvian gastronomy.
