Mancora Restaurant and Bar Introduces the Peruvian authentic, Latin American Cuisine. Peruvian cuisine reflects local cooking practices and ingredients through immigration, influences from Spain, China, Italy, West Africa, and Japan.
These ingredients and the food preparation concept of Mancora combines a number of Staples brought by the Spanish, Peruvian traditional foods have increased in popularity throughout United States in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques.
Enrique Peraldo, The chef skews classics toward the mainstream in this cozy and trendy East Village location. Authentic and deliciously fresh foods. eats creative specials that make this warm, spacious and friendly restaurant very special. Perfect setup and ambiance of Mancora is a favorite for the Holiday Party Spirit.
Peru’s eclectic cuisine has earned acknowledgement as one of the world’s finest.
It is the original fusion food, having absorbed influences from almost every continent over the last 500 years and melded them with ingredients and dishes that provide a direct link to the Incas. While it is best known for ceviche , the marinated raw seafood dish, Peru’s food is remarkable for the diversity of its ingredients, from wonderful fresh fish to astounding varieties of potatoes, corn and chilies, and for preparations that encompass the world, from stir-fried beef to seafood innovative culinary. The effect of the corn nuts on the palate between bites of ceviche is ingenious. Peruvian is the single most important undiscovered cuisine in Latin America, with a repertoire of dishes maybe bigger than France. While quinoa and pisco sour cocktails have migrated to become favorites around the world, the best Peruvian specialties are found in New York’s Traditional Peruvian restaurant, Mancora, located at the trendy downtown East village location.