A first world problem to me is figuring out where to eat for brunch on weekends with opinionated people. Petes wanted to try Tuc Craft Kitchen for brunch, but it was too far away. He later suggested Phnom Penh but I was there the day before- so vetoed. Jamesy and his friend wanted to go to Miura Waffle Bar but apparently Petes went there a couple of days ago, so he was quite adamant on not going there despite the fact that it was 3 against 1. We ended up at Chicha for brunch since it was only a couple of blocks away and Petes had a good experience there during Dine Out.
Chicha has been on my radar for a while now since I’ve never tried Peruvian food before. The past weekend was Mother’s Day so the place was packed. Luckily, we were able to snatch up an empty table for one hour before their 12pm reservation. Chica’s brunch menu features Peruvian inspired dishes and also regular brunch items like eggs benny, waffles, sandwiches, and soup. One thing I did learn about Peruvian food is that their staple ingredients are corn and potato!
Chorizo Hash ($13). The hash includes organic wine cured chorizo, peppers, red onion, red nugget potatoes, two poached eggs, and aji amarillo chili hollandaise. Portion-wise, I thought it was a good amount of food for brunch. I had a bite of Pete’s potatoes and I thought they were pretty well executed for hash.
Pan Con Chicharron Sandwich ($13) with pan seared crispy pork belly, glazed sweet yams, salsa criolla, aji amarillo chili aioli on toasted ciabatta bread. You can opt for kennebec fries or mixed greens as a side with your sandwich. My fries came with Peruvian tartar sauce to dip in. Honestly, it tasted like regular tartar sauce to me! My sandwich was super messy to eat with the sauce and oil from the pork belly dripping on my plate. By the time I was finished, my plate was filled with oil and grease.
Ceviche Classico ($13) Seasonal, local, sustainable white fish, corn on the cob, yam, cilantro, red onion. Jamesy was a little bit disappointed with the portion size. This is more of a shared appetizer plate than entrée menu for brunch. The ceviche was very refreshing with bite size chunks of raw fish marinated in citrus juices that had the right amount of tang. Another surprising component of the dish was the deep fried corn kernels it came with. They tasted exactly like corn nuts ! In Peru, they refer to them as ‘cancha’. Overall, I thought the ingredients combined in were spot on amazing 🙂
Papas Fritas ($6) Petes ordered a size of these fries between the four of us to share. Had I known that he was going to order this, I would’ve gone with mixed greens! These were the exact same fries as the one with my sandwich. For the price, I don’t think I would order this as the portion of fries I received for my sandwich was almost the same.
136 East Broadway