Ceviche Dishes

Summer Vibes at Pisco

The summer heat can get overwhelming, but there’s nothing more refreshing than new menu items!

Every year, our executive chefs at Pisco y Nazca take an annual trip to Peru to research ingredients and study new and traditional culinary techniques – using their newfound knowledge to come up with some amazing dishes. This summer, we launched a new set of items including mouthwatering Risotto Nero featuring squid ink risotto, aji amarillo cream, sautéed shrimp and parmesan cheese, as well as Tiradito Panca with cobia, aji panca, leche de tigre, sliced cucumber and crushed cancha. Guests can also indulge in Tallarines A La Huancaina with delicious lomo saltado, creamy huancaina sauce, linguini, and parmesan cheese and other new dishes. Pair these menu items with new seasonal cocktails like the Uno Mas made with tequila or mezcal, cucumber pureé, fresh lime and basil, and our Rosé Sour made with rosé wine, strawberries, elderflower liqueur, and peach schnapps.