Mochikas Peruvian Cafe

Restaurant: Mochikas Peruvian Cafe
Cuisine: Peruvian/Latin American/South American/Spanish
Last visited: March 4, 2011
Location: Vancouver, BC (Fairview)
Address: 1696 West 5th Avenue (& Pine, inside a car wash)
Price Range: $10 or less, $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5 (based on what I tried)
Service: 5
Ambiance: 3 (for what it is)
Overall: 4.5
Additional comments:

  • Specializes in Peruvian cuisine
  • Locally owned
  • Authentic
  • Hidden gem
  • Home cooked/Home made
  • Quick/casual
  • Popular to Latin community
  • Great hole in the wall
  • Part Peruvian grocery store
  • Part handmade art store
  • Seafood/Meat dishes
  • Affordable
  • Catering available
  • Eat in/Take out
  • Cash only
  • Mon-Thu 11am-5pm
  • Fri 11am-10pm
  • Sat 12pm-10pm
  • Sun 12pm-6pm

**Recommendations: Yuca Frita con Chicharron, Ceviche, Chupe de Mariscos, Chicharron Sandwich

Guy Fieri from Triple D where are you?! I think Vancouver just schooled you! Talk about hidden gem! Mochikas Peruvian Cafe is located inside Platinum Touch Auto Spa. It was either going to be really really good, or really really bad, and I’m happy to say it was the prior! It’s definitely a secret location, however the Latin community and people working nearby seem to be aware of its existence. So how did I discover it? Well thanks to Sherman for the introduction we decided to come here for lunch! (The photos are his as well.)

The first and I think only Peruvian restaurant in Metro Vancouver and it’s located inside the building of a car wash. Nice! The “Grand Opening” banner has been up for a while and they actually just celebrated their one year anniversary. Don’t underestimate the “hole in the wall” ambiance because the food here is popular to the Latin community for a reason, and it’s just waiting to be discovered by the rest of Vancouver. And I hope to give it the helping hand it needs!

The owner is also the master chef/cook behind the food here. From what I can assume, it’s authentic Peruvian food, and from what I know, I know it’s all home cooked and made upon order (minus a few things that do sit in the chilled display case). I think it’s as close to authentic Peruvian as he can get with the resources still available. The owner has a lot of heart in this restaurant and my confidence was reassured when I noticed a few Latin customers come in for lunch as well. They seemed like regulars too and that’s always a good sign.

My knowledge of Peruvian food, let alone Latin and South American food is quite limited, and I have yet to make a trip to that part of the world. In Vancouver we don’t have much selection for Latin restaurants, and the only ones I have tried are El Inka Deli and baru Latino Restaurante. However I am more familiar with Spanish food and I know that’s one of the many influences for Peruvian cuisine. I’m actually not sure if there’s such a thing as “authentic” Peruvian cuisine because Peruvian cuisine is almost a fusion of several cuisines like Asian, Spanish and even African. Peru is quite multi-cultural so it borrows flavours from various cultures. Nonetheless I’m writing this post based on living and being in Vancouver and whether or not it was enjoyable and good, and I’m pleased to say that it was!

Mochikas Peruvian Cafe actually triples as a restaurant/cafe, mini Latin specialty foods store, and a handmade Peruvian crafts and jewelery store. How authentic right? It’s almost all of Peru in one stop! All it needed was a tiny television that reruns Latin soap operas and, or Latin game shows… oh wait, never mind that was also there! Except it was turned off! πŸ˜‰ The place was all very charming and the fact that it’s located inside a car wash definitely added to the novelty of the whole experience. It had a few Peruvian art pieces and vases and the “specialty foods store” is basically a few shelves on the wall with imported Latin goods. It’s not a Latin Costco or art gallery, or anything to that degree, so I just want to mentally prepare you.

The restaurant itself is very casual, but it’s also clean and somewhat modern. Maybe modern isn’t the right word, but the restaurant is definitely not a dive on the inside. They also do a lot of catering and the prices aren’t dirt cheap as one might assume, but it’s actually reasonably priced for the quality of food they’re serving. A few of the more difficult items to prepare can be considered even pricey if you take into consideration the location and portion, but in the end I could appreciate its value and it definitely adds something new to the Vancouver food scene. The food tasted great with home made sauces, roasted in house meats and a home made quality that was still very professional. Mochikas is definitely one of those secrets that you can’t wait to share with the world.

Added note: This post was updated on March 7, 2011. The restaurant was revisited and the Chicha Morada, Causa a Limena and Chicharron Sandwich were complimentary.

On the table:Chicha Morada – 5/6

  • Chilled purple corn drink with pineapple skin, green apple and cinnamon $2/glass $6/pitcher
  • It reminded me of a non-alcoholic sangria meets grape cider, but it has a creamy texture. The only time I tried it was at El Inka Deli (see here) and I liked it better here at Mochickas.
  • It almost tastes like grape juice, but with more citrus, and there’s no actual pureed fruit in it. It’s not too sweet, but nice and tangy from the bright pineapple flavour and I loved the aromatic hint of cinnamon.
  • It was almost like a chilled mulled wine and sometimes the drink will be made with other spices like cloves as well, which is like the one at El Inka Deli.
  • There was a few pieces of fresh pineapple and green apples floating on top, but it more for garnish.
  • This one is a still a bit artificial compared to a traditional version which is made of boiled down purple corn, fruits and warm spices, but it was still quite tasty and totally satisfying especially with the bargain price.

**Yuca Frita con Chicharron – 4.5/6

  • Deep fried cassava root & pork belly served with Mochikas signature sauces $7
  • This is an indulgent appetizer, but “well balanced” as an overall dish and quite delicious. It’s new to the menu and very typical of Latin cuisine.
  • It came with 3 pieces of pork belly and most of it was falling apart tender, although not really juicy. I would call dibs on the piece with the largest surface area of crunchiness.
  • The chicharron is traditionally deep fried pork rind, but in this case it seemed like roasted and then deep fried pork belly. It had a very crispy caramelized and salty rind, but it wasn’t like the cracklings on a porchetta.
  • Usually the skin is a lot thicker on a traditional chicharron, but I actually preferred this version where there’s more of a balance with the meat and skin.
  • I’m definitely not one for gelatinous fat and skin, but in this case the fat was incredibly melt in your mouth tender with a nice crunchy skin. The fat was impossible to separate from the lean meat since it was almost like melted buttery cream.
  • It actually tasted like the Chinese style roasted suckling pig. It was nice and savoury throughout and the ratio of meat to fat was perfect.
  • The cassava root is like a starchier and more fiberous potato and they were tender and crispy and delicious with the spicy Mochika sauce.
  • It comes with a side of pickled red onion called Salsa Criolla which is a traditional accompaniment in Peruvian dishes. It really helped to cut the richness of all the deep fried goodness so it made the dish “well balanced”.
  • The red onions weren’t really pickled, but they were raw and crunchy and actually very sweet from being marinated in the lime juice. They were tossed in a tangy and sweet lime and cilantro vinaigrette with some added heat from jalapenos. It’s actually not that spicy at all although it’s supposed to be a peppery salad.
  • The dish was also served with a homemade Mochika signature sauce which was a yellow dipping sauce that was delicious.
  • It was like Peruvian style hot mustard, but sweeter and creamier.
  • The sauce was sweet, smoky and quite spicy with a bold kick at the end. The initial notes are sweet and I feel like it’s made with roasted yellow peppers, cumin and ajΓ­ peppers (a typical Peruvian pepper). It’s quite creamy, but it went well with everything on the plate, giving dynamic Peruvian flavours to what was essentially deep fried ingredients.

Causa a Limena3.5/6

  • Peruvian spiced mashed potatoes topped with chicken or tuna, black olive & spicy Peruvian rocoto sauce $6
  • I can’t believe I was getting presentation like this from a car wash!
  • This was like a cross of mashed potato salad meets tuna salad. It’s a simple Latin appetizer served slightly chilled and sometimes it’s made with avocado in it too, but this one isn’t.
  • The potatoes were ultra creamy, but coarsely mashed. They were mashed with hot and smoky aji pepper sauce so they carried a little heat at the end, but it wasn’t that spicy at all.
  • The tuna salad lightened up the potatoes and added the refreshing savoury flavour and slight crunch of vegetables it needed.
  • The tuna salad was quite basic with mayo, celery and onions and together with the potato it just tasted like a tuna potato salad.
  • Eaten with the hard boiled egg on top it tasted like a tuna, potato, and egg salad.
  • It wasn’t anything particularly unique, but it did taste and look good!
  • It really needs the spicy Peruvian rocoto sauce though otherwise it doesn’t seem very unique or “Latin” in flavours to me. It was a tangy, sweet and smoky yellow pepper sauce with a nice kick and it just woke up the flavours of the causa a limena.

**Ceviche – 5.5/6

  • Fresh fish of the day or mixed seafood marinated in lime juice, garlic, & cilantro served with corn, sweet potato & red onions $13
  • The ceviche is a must try at any Latin restaurant, as long as the seafood is fresh. You may question the freshness of the ceviche here, but it’s fine and not to be missed!
  • I ordered mixed seafood and it was awesome!
  • It came with lots of big chunks of fish (cod), shrimp, squid, octopus, one mussel and those tiny scallop niblets. The fish is raw but it “cooks” in the lime juice.
  • What made this dish was the marinade. The marinade is made in house and it was so complex and dynamic in flavours. It was sweet, savoury, tangy, bright, and carried a bit of heat. It was incredibly aromatic and it’s made with the infusion of ginger and sweet veggies which are extracted so you don’t even know they were in there.
  • After knowing that ginger is in there, you can definitely tell. It’s used for its aromatic sweetness more than its spice, and it almost made it taste Thai. I feel like it was the secret ingredient and even non-ginger fans would like this since it’s not the typical ginger flavour.
  • The marinade is drinkable and I could have it as a chilled soup. It was fantastic!
  • I loved the sweetness of the corn (very Peruvian) in combo with the raw onions which were also sweet again from being marinated in the lime juice. However it is a spicy ceviche, but the spice comes after.
  • It was incredibly refreshing and bright and the pieces of fish were so pounded that they absorbed the marinade easily and became so soft and tender, yet they still had texture.
  • The only parts of the ceviche I didn’t like was the shrimps, which were frozen and tasted frozen, and the mussel which was overcooked. Other than that the squid and tiny marble sized scallops were tender and the fish was brilliant.
  • Since the marinade is quite spicy the purple creamy sweet potato on the side was used to kill the heat when it got overwhelming. I love sides that serve a purpose!

**Chicharron Sandwich – 6/6

  • Crispy mini bun with layers of deep fried sweet potatoes, slices of chicharron (deep fried pork belly), topped with pickled red onion called Salsa Criolla, and a touch of Mochickas signature hot sauce $4.50
  • This will be better than any slider you can find almost anywhere! How can you go wrong with a pork belly burger?! That’s right! You can’t!
  • This was freaking delicious and I was in my own little world as I ate it! It’s pretty much the Chicharron appetizer I ordered above, but in mini burger form! I’d much rather have this!
  • It was a super crispy and crunchy burger, but very indulgent and rich.
  • It was like Chinese style roasted suckling pork sandwiched between warm crusty bread. It would have even been good with Hoisin sauce!

  • It was perfect ratio of meat and bread and it had thick layers of tender deep fried pork belly with extra crunchy skin, so it was almost like a Porchetta sandwich.
  • In the context of the sandwich, where every ingredient was crunchy, any gelatinous or chewy quality the pork belly may have had completely became unnoticed.
  • It was savoury and juicy with melt in your mouth pork belly and it carried a little heat, but I could have used way more Mochicka hot sauce.
  • The deep fried sweet potatoes were a bit overpowered and could have been crispier as well because I couldn’t taste the sweetness they were supposed to bring.
  • This burger really requires the pickled red onion salsa to cut through the fatty pork belly. I found the hot sauce helped as well, but I could only taste it’s spice and not it’s flavour so I wanted more of that smoky sweetness the sauce has.
  • Definitely a Follow Me Foodie approved sandwich, but I would make a request for more fresh cilantro or green onion, pickled red onion salsa, and Mochicka hot sauce for more flavour and balance, although it was still very flavourful as is.

**Chupe de Mariscos – 5.5/6

  • A spicy, hearty seafood chowder with Aji Panca, fresh cheese, rice, & cassava $14
  • The owner kept recommending the chowder and thank god he did, otherwise I would have overlooked it.
  • This is a must try and it’s hearty enough to satisfy most people for lunch.
  • It’s home made and the broth is incredible. It tastes like a Peruvian style curry laksa and this is probably a Peruvian dish that has had influence from Asian cuisine.
  • It seemed like the ceviche, but made into a thicker, richer soup broth with more seafood flavour.
  • It looks oily, but it doesn’t taste oily, and it’s not necessarily creamy, but still thick with flavour. It’s a sweet, tangy and spicy soup, but it has a very strong seafood flavour.
  • It was intense and almost like tomato and seafood bisque, but not nearly as creamy.

  • It’s loaded with lots of seafood. It came with 2 tender cod fillets, shrimps, squid, octopus, scallops, a clam, a mussel and the rice was not overcooked.
  • The cheese and cassava were MIA… but I didn’t care because it didn’t need it.
  • I feel like they use clam nectar because the broth really tastes like it’s made with crustaceans.
  • It has a sweet red bell pepper, tangy tomato paste, and chili paste base that is very well balanced, and with a squeeze of fresh lime (served on the side) the flavours just came alive, although it was already quite alive in the first place.
  • I’m not sure how authentic it is, but from what I know the authentic version is usually served with a poached or fried egg on top and can be a bit more yellow in colour.

Arroz con Pato – 3/6

  • 6 Hour braised duck marinated in Aji Amarillo, Peruvian spices & beer served with cilantro rice $14
  • I was most excited about this one from the description of the menu, but it sounds better than it was, although still good.
  • It’s actually a very classic and authentic recipe and dish, but I was just expecting something different and I didn’t know it would be so “simple” in flavours.
  • I liked how the the cilantro rice brightened up the flavours of the somewhat smoky and earthy duck, but overall I think the duck could be better prepared.
  • It was visually very appetizing and served on a bed of rice that was almost like a risotto but mixed with freshly chopped cilantro puree, green peas, sweet shallots, garlic and red peppers. The rice was delicious and bright with flavour, but it’s also not salty and quite neutral although herby.

  • The duck was marinated in beer and orange juice, but it’s not very apparent.
  • For being marinated in 6 hours I was expecting to be able to shred away at it with my fork, but it wasn’t the case.
  • I actually wouldn’t have guessed there was orange juice because I couldn’t taste the acidity or sweetness it should have brought.
  • The skin had a Peruvian spice dry rub and it was quite smoky with cumin and peppers, but not crispy and actually a bit gelatinous and chewy.
  • The meat on the other hand was quiet tender, although somewhat dry. Parts of it were juicy and the leg obviously had more flavour, but I was expecting so much more from a 6 hour braised duck.
  • The duck actually seemed more like pork and it lost its sweetness and seemed a bit overcooked rather than slowly braised.
  • The sweetness of the duck was more enhanced with the green peas, but overall it lacked the obvious tang, heat, sweetness, smokiness, and savouriness all the other dishes had.
  • Not something I would particularly order again, but I’m still glad I tried it.

Chocoteja – 3.5/6

  • A classic Peruvian chocolate – handmade dark chocolate filled with caramel & pecans $2
  • These are home made chocolates and I loved the rustic, yet fancy Mochikas packaging.
  • I had them straight from the fridge and they’re actually much better when you let them come to room temperature so it’s not as hard.
  • The chocolate was a bit waxy and didn’t taste the finest of quality, but the caramel was fantastic. It tastes like a home made dulche de leche and the flavour really came out over the chocolate.
  • The pecan was a whole pecan and it added a nice nutty crunch and it was like a Peruvian version of a Turtle, but the caramel was so much better, richer and made from caramelized milk and sugar.


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  • David says:

    Oh, good to know that there’s a Peruvian place to eat! I’ll tell my Peruvian friend about it. There used to be a Peruvian restaurant called Mirasol where Toshi now occupies.

  • Linda says:

    everything looks so yummy!!!! and the fact that most of your ratings are so high is a good indication of how well executed the food here is πŸ™‚

    mmm the yuca frita con chicharron looks so good – although i do have a soft spot for pork belly πŸ™‚ i still can’t believe that it’s only $7 – look at the portion size! crazy! the melt in your mouth feeling and the description of it being like buttery cream is literally making my mouth water!

    my pet peeve is dry duck! it seems as if chinese butcher shops can almost always get delicious tender and juicy duck meat – at least from my experience. i personally like arroz con pollo better – similar dish with chicken instead πŸ™‚

    the chupe de mariscos looks delicious – loaded with seafood and it kinda reminds me a of a soupy paella!

  • Anita says:

    OMG that looks soo yummy!!!

  • DesignGirl says:

    OH EM GEE! I am so heading here !

  • KimHo says:

    I tried to go there a couple of weeks ago but, for some odd reason, they were close at the time, despite of what their website said. Darn! >_<

    It is really difficult to make good ceviche in Vancouver because a large amount of the seafood available here comes frozen. The fact they manage to create a good one with what is available should be enough. As for Mochikas', how does it compare to El Inka Deli's? As for the other dishes…

    Are you sure it is marinated for six hours or braised for six hours (there are references for both in the post). I am sure it was braised, cooled down and reheated as ordered. If that's the case, it might have had an impact on the resulting texture. I would think of it as a confit without all the fat involved (though, of course, that would be an oxymoron).

    And the pork… Now, that's not chicharron. Period. No buts, no nothing. It is pork, fine but I expect that skin to be deep fried and, maybe, big maybe, some pork meat to cling on. The way it is show is more on the lines of lechon, aka roasted pork. It could be good but it is not the same.

  • Miss Jane says:

    I know Peruvian dishes uses quinoa. Did you encounter any at this restaurant? I want to learn how to cook quinoa non-Asian ways. You know without the teriyaki sauce added flavor. lol

  • Mijune says:

    @David – ooh let me know what your Peruvian friend thinks!

    @Linda – aw you’re so sweet!!! Everyone has a soft spot for pork belly… usually that spot is somewhere near the belly as well πŸ™‚ Oh and the portion size might be showing a bit bigger because the pieces were the size of Chinese roasted suckling pig when it’s all cut up. Maybe the size of large chicken nuggets?

    Your comments are so fun to read and I’m so pleased your enjoyed the blog!! Well I hope you are πŸ™‚

    @Anita – it is!!

    @DesignGirl – I OMG you twice and say please do!!!

    @KimHo – Mochikas for me was better than El Inka… but totally different. I think El Inka Deli is a bit more “rough around the edges” and it’s more Columbian too right? The dishes might be considered more exotic at El Inka Deli, but I personally Mochikas more.

    The menu says “Braised 6 hours”…

    Agreed!!! It’s not Chcharron, but it’s still good.

    @Miss Jane – Quinoa is a popular Latin ingredient, but they are more rice focused. I don’t think having quinoa on the menu would be a sign of it’s “authenticity” but I do think it would be a great addition! I love it as well! It’s almost like going to a Chinese restaurant and not having noodles on the menu… doesn’t make it less authentic, but just a different focus.

  • KimHo says:

    Miss Jane, cook quinoa as per package instructions (the one I use is 1:2 quinoa/water ratio and then cook it the same way as white rice). On a baking sheet, line it with aluminum foil and, once the quinoa is cooked, spread it on the sheet to help it cool down. In the meantim, chop and de-seed some tomatoes and olives, chop some cilantro (optional) and red onions (optional). Put those ingredients in a mixing bowl, then add salt, pepper, lemon juice and olive oil. Mix and serve.

  • Mijune says:

    @KimHo – Kim! Thanks for being such an awesome reader!!! Love the help and advice you give to other and the recipe sounds so simple and easy πŸ™‚

  • Sherman says:

    Concur with your comments. And as per Forrest Gump, “that’s all I have to say about that…”

  • a4ryn says:

    I totally accidentally read ceviche as cervix. Wow did that ever make me back scroll up.

    Great find! I can’t wait to try this place out.

  • David says:

    He went there last year and said it wasn’t bad, but he preferred the more flavourable food back in Peru.

  • 4SlicesofCheese says:

    I noticed alot of restaurants being setup within other shops in Vancouver lately.
    Funny thing is, most of those places are pretty good actually.
    Today I hit up Mamak Malaysian which was inside a pub just off East Hastings, very odd location but the food was great.

  • Mijune says:

    @sherman – awesome lunch! Thanks sherman!

    @a4ryn – LOL!!! ur funny!!

    @David – ok, but that’s kind of an unfair comparison sometimes right? Well it’s fair and kind of not fair… but I guess I stated that in my intro as well πŸ™‚ Thanks for the follow up David!

    @4SlicesofCheese – Welcome!! You’re new! I tried going t Mamak for dinner, but they’re only open for lunch :(… can’t wait to try it out! Thanks for your comment!

  • Miss Jane says:

    Thanks KimHo. Good call with adding some herbs! πŸ˜€

  • Sherman says:

    @David – Yup, your friend is right. However, food in the originating country is most likely to be more flavourful and better due to a variety of reasons. Most importantly are the locally-sourced ingredients, competition and the biggest factor, the prevailing tastes of the population. Whenever we have ethnic food in places like Vancouver (other Chinese food), it is made to appeal to the local population. Too spicy or too weird, no one will eat it. After all, a restaurant is in the business of making money and they must appeal to the masses. Sad reality, but they gotta do what they do. As for Mochikas and many other ethnic restaurants, we can only find the best of what we have here. That’s why places like Las Margaritas exist. Mediocre Mexican food; but most people don’t know any better.

  • Mijune says:

    @Miss Jane – Love the interaction with commenters!

    @Sherman – You said it all this time lol. I agree though, that’s why I said in the intro that it’s “I think it’s as close to authentic Peruvian as he can get with the resources still available.”

    @David – well try it out and let me know YOUR opinion πŸ™‚

  • Mau says:

    If i’m not wrong the Inka Deli is/was owened by Peruvians but it was originally a Colombian deli/cafeteria (Grandmas or something like that)…I think the deal between the Colombian owner and the Peruvian was to keep some of the Colombian dishes in the menu (or at least that’s what I heard).

    I agree with Kim…that’s not chicharron…that’s like calling “risotto” a dish with white rice, cooked with just water, no broth, no onions, no wine, no cheese…(no joke, this happened once to me in a restaurant) The rice dish may be OK but it’s not risotto. Probably the owner was trying to target costumers that may not find “true” chicharron that appetizing…

    either way…this place still looks pretty good and it seems to be totally worth it…

  • Sherman says:

    @Mau – You are correct. El Inka is owned by Peruvians. A Colombian friend of mine called the place asking about the food and it is indeed more Peruvian than Colombian. They have Colombian dishes, but they are mainly a Peruvian restaurant. Ditto on the Chicharron. They must do it to satisfy the masses. The one at El Inka could scare some people. I ate it anyways; but I can see why it wouldn’t be appealing.

  • Mijune says:

    @Mau & @ Sherman – right! Peruvian! I just remember some Columbian dishes being on there, but yes it is Pervian.

    @Mau – Oh I think you have me mistaken a bit. By no means was I calling that cilantro rice a risotto, I was just comparing it so people would have an idea to grasp on to… that’s why I said “almost like a risotto”… I know it’s not a risotto πŸ™‚ Thanks for your comment and helpful tips!

  • David says:

    @Sherman @Mijune Good points! I’ll try it out one day and see if it suits my tastes. πŸ™‚

  • Mau says:

    @Mijune…Oh…I gotta laugh at this…my “risotto” example was by no means referring to your post regarding the cilantro rise…I was just giving an example of how in some cases some restaurants call something by the “original” name but then make something completely different (i.e., calling a nice piece of roasted pork belly as “chicharron”). The “risotto” example was the first example that came to my head. I never meant to even refer (and criticize) your comments regarding the cilantro rice…in fact I hadn’t even read the cilantro rice paragraph before I wrote the comment about the chicharron…sorry about that…next time i should read the whole post before I make a comment… πŸ™‚

  • Mijune says:

    @Mau – Lol!!! Oh okay!! I just didn’t want to lose credibility with you lol. You’re such an awesome reader and knowledgeable commenter/foodie! Yeah no worries at all! My posts are more like mini books, so I don’t expect people to read the whole thing ever lol. Glad we’re all straightened out and you won’t stop visiting… I worried about that after the “risotto” thing lol.

  • Nice detailed write up. Thanks. I wonder if the owner’s father still sells empanadas and other Peruvian food at the soccer pitch at Oak and 37th on weekends?

  • Mijune says:

    @Ben Garfinkel – Thank you for reading! Looks like you’re familiar with this place! Nice top off you just gave! Now I want to know too! πŸ™‚

  • Diana says:

    Congratulations cousin successes continue for much longer! … if the photos are delicious as will be seen in the mouth !!!… mmmmm … god bless and shine forever!

  • Mijune says:

    @Diana – lol what a cute comment… but cousin? I don’t have a cousin named Diana… ? But thank you for the comment! You’re a burst of sunshine!

  • David says:

    The Chicharron Sandwich was the best menu item at the Foodie Feast. It was juicy and flavourful. My Peruvian friend may disagree, but it’s good enough for me to go to Mochikas for a meal.

  • Mijune says:

    @David – I’m very pleased to hear your thoughts on the event! LOL funny comment! So happy the burger lived up to your expectations and you must go back to try it on a regular day… EVEN BETTER IMHO.

  • Heidi says:

    This restaurant looks great, and I can’t wait to try it!

    Being born in Peru myself, it’s hard to find ANY good restaurants that would have a hint of my country’s cuisine here in Vancouver. Yet, your pictures and ratings are making me crave for some Mochikas right now!

    I must say thought, once you get a chance to go to South America, do it! Don’t miss it. You won’t be disappointed with the things you’ll see and experience. The food served at this restaurant seems to be from one part of Peru only, and that’s Lima, and its surroundings. This is a city that is highly influenced by many cultures. Like you were explaining above. Aside from all those influences though, Peru has more culture and authenticity than one would ever know. Traveling to countries like Peru, and others in South America really opens your mind to different worlds within our world. Like I said, you won’t be disappointed.

    On another note, Thanks for posting about this hidden gem!

  • Mijune says:

    @Heidi – PLEASE let me know what you think after you try this place! Ok Heidi, your comment makes me want to book a ticket to Peru now!! Can you please take me!? Lol! I love going to countries with locals because you get a better sense of what the place is like. You’re most welcome, but really I’m just happy that this place is getting some attention it deserves. I think you’ll appreciate it! Owner is super nice as well. Definitely a hidden gem and I hope you’ve gotten to try it already!

  • Jade says:

    OMG, i didnt know you have a post for that restaurant!! That would be the second peruvian restaurant that I know in vancouver.

    I just been there today, they don’t have too many options now. Talked to the chef a bit, some of the typical peruvian dishes are not on menu, but they will make it upon order. My bf is peruvian, gonna with him again to see how good it is.

  • Mijune says:

    @Jade – U only just discovered it!??! I’m so glad you did though!! YAY! I know… they changed their menu since I posted on it so I have to go back and try it myself. I can’t wait to see what they’re making! πŸ™‚ keep me posted on what your b/f thinks too!

  • Sherry says:

    FYI everyone, Mochika’s hours have changed. Only open until 7pm.

  • sukipooki says:

    One of my professors who visited Peru told us that guinea pigs were also a staple there and while she didn’t have any her husband did and it came out, whole roasted lying on it’s back!

  • Mijune says:

    @sukipooki – I’ve eaten bugs before so I’m cool with that lol. A Chinese proverb once said anything that swims, crawls, walks with it’s back facing heaven is edible :)…. our perceptions are just cultural.

  • Harry says:

    I live in southern California, and am spoiled by the variety of Peruvian restaurants here. Visiting Vancouver this weekend, and this sounds like a great place to go. The comment above about different styles of food within Peru is so true. My wife is looking forward to cuy in Cajamarca this Christmas, for sure, and I’m looking forward to Chechi’s Burgers & Coffee in Chimbote.
    AFHS Forever

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