Recipe | Ricardo Zarate 2013 Recipes


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This week at the Bowl, Josh Groban helps us celebrate the Fourth of July with a fireworks spectacular.
Our featured chef may veer far from traditional all-American dishes, but offers some of the best food from the Americas. Ricardo Zarate’s native Peruvian cuisine is as diverse as our nation, laced with Japanese, Chinese, Spanish and Italian influences. At his restaurants around town—Mo-Chica, Picca and Paiche—Zarate presents a chic contemporary interpretation of Peruvian cooking.“For me, music is an integral part of my creative process when I’m
playing around with a new ingredient or working to perfect a dish. It’s very calming for me,
and always puts me in a good mood. I especially love to listen to salsa when I’m in the
kitchen—it’s so freeing and reminds me of my country. Also, I love anything from Marc Anthony!”

—Ricardo Zarate

For more information visit:

[+click here] for our weekend entertainment guide


ENSALADA RUSA (“Russian” Salad)

PAN CON CHICHARRON (“Pork Belly Sandwich”)



ENSALADA RUSA (“Russian” Salad)

Serves 2


  • 6 ounces seared albacore
  • 1/4 cup Aji Amarillo Aioli (See Recipe Below)
  • 1 tablespoon Aceituna Botija Sauce (See Recipe Below)
  • 2 hard-boiled quail eggs (cut in half)
  • 4 baby carrots (cut in half)
  • 4 pee wee potatoes (cut in half)
  • 2 baby beets (cut in half, or cut into quarters if they are larger beets)
  • 16 English peas (shucked)
  • 6 green beans (cut in half)
  • 1 pinch cilantro, chopped
  • Salt and pepper, to taste

Aji Amarillo Aioli (Spicy Red Pepper Mayonnaise)

  • 8 ounces mayonnaise
  • 1-1/2 tablespoons yuzu kosho
  • 1 tablespoon aji amarillo purée
  • 1 teaspoon yuzu or lime juice

Aceituna Botija Sauce (“Olive Oil” Sauce)

  • 4 ounces Botija olives, pitted (or other cured, black olive)
  • 1 ounce aji amarillo purée
  • 1-1/2 teaspoons garlic purée
  • 1 tablespoon shallots
  • 1 ounce lime juice
  • 1 ounce extra virgin olive oil


Aji Amarillo Aioli

  1. In a mixing bowl combine all ingredients, whisking very well. Make sure aioli is smooth and incorporated.

Aceituna Botija Sauce

  1. Pit the olives. In a blender mix all ingredients together except olive oil. Pour the mix into a mixing bowl. Whisk in olive oil gradually.


  1. In salted boiling water blanch all vegetables and shock in ice bath.
  2. Boil quail egg for 4 minutes and peel shell. Cut in half and set aside.
  3. Season albacore with salt and pepper and sear until medium rare in hot sauté pan. Set aside.
  4. In a mixing bowl add all vegetables and mix them with aji amarillo aioli until well coated.
  5. Place dressed vegetables in center of a plate and decorate with quail egg halves.
  6. Cut seared albacore in half and place on top of vegetables. Dress the fish with the aceituna botija sauce.
  7. Garnish with cilantro.


PAN CON CHICHARRON (“Pork Belly Sandwich”)

Serves 2


Braised Pork Belly

  • 1 pound pork belly, skin on
  • 1/2 pound Roma tomatoes
  • 1/2 cup sliced red onion
  • 3/4 cup aji panca paste
  • 1/4 cup aji amarillo paste
  • 1/4 cup garlic purée
  • 2 cups canola oil
  • 3-3/4 cups chicken broth
  • 2 tablespoons red wine vinegar
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 pinch cumin powder
  • 1 pinch oregano powder

Salsa Criolla

  • 1/2 red onion, julienned
  • 1/2 Roma tomato, diced
  • 1 pinch cilantro, chopped
  • 1/2 fresh garlic clove, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 ounce extra virgin olive oil

Huancaína Sauce

  • 6 ounces aji amarillo chiles, seeded (about 8 chiles)
  • 1/2 cup red onion (diced)
  • 1-3/4 cup feta cheese
  • 2 cups whole milk
  • 20 store-bought saltine crackers


Braised Pork Belly

  1. Start by scoring pork piece and seasoning it with cumin, oregano, ground black pepper and salt.
  2. Roast the pork belly in oven at 400°F for 1 hour.
  3. Meanwhile, combine all pastes and red onion with the canola oil in a saucepot. Add tomatoes,
    and continuing cooking until stewed. Then add the seasonings and chicken broth. Bring it to
    boil and let it cook for 5 minutes.
  4. Blend everything in blender and set this braising sauce aside.
  5. Place the roasted pork piece in a proper roasting pan or large sauté pan, adding the tomato
    braising sauce and covering it with its lid or aluminum tin foil. Make sure it’s very well sealed.
    Braise for 2 hours at 400°F.

Salsa Criolla

  1. Mix all ingredients in a bowl with olive oil and lime juice.
  2. Season with sea salt and pepper to taste.
  3. Serve with minimal amount of liquid.

Huancaína Sauce

  1. Place saltine crackers into the milk to soak until soft.
  2. In a smoking hot pan, sauté aji amarillo chilies and red onions separately
    until soft and slightly charred. Set aside.
  3. Place aji amarillo chilies, red onions and soaked crackers in a blender. Start blending
    them at slow speed until a purée. Add feta cheese gradually until the blend is
    well emulsified.


Botija olives, aji amarillo purée, yuzu kosho, aji panca, and aji amarillo chiles
are available at specialty markets or




Serves 12


For the Custard

  • 3-1/2 cups cream
  • 2 cups milk
  • 1/2 tablespoon sea salt
  • 1 vanilla bean
  • 6 large eggs, plus four large egg yolks
  • 1-1/8 cups sugar
  • 1/4 cup Pisco

For the Caramel

  • 1-1/2 cups sugar
  • 1/2 cup water

For the Roasted Strawberries

  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/4 cup Applejack brandy
  • 1 teaspoon salt
  • 1 basket strawberries
  • Juice of 1 lemon

Other Utensils

  • 12 four ounce ramekins


  1. Preheat the oven to 450°F.

Roasted Strawberries

  1. Place the strawberries (previously washed, stem removed and hulled) on a sheet pan.
  2. Mix all other ingredients (sugar, brown sugar, honey, brandy, salt and lemon juice)
    well in a bowl. Pour the mix over the strawberries until the strawberries are covered.
  3. Bake uncovered for about 45 minutes to an hour, until syrup becomes red and thick.
  4. Check continuously on the strawberries to make sure they roast evenly. Once the strawberries
    are cooked, the syrup can be reduced even more in a pot to a desired consistency.

Make Caramel

  1. Mix sugar and water in a small saucepan. Bring to boil over medium-high heat, stirring
    only until sugar is dissolved. Cook, swirling the pan gently around the bottom of the pan
    until the mixture is light amber in color (do not stir at this point any more or the sugar
    will crystalize). It should take 5 to 10 minutes. Remove from heat.
  2. Spray bottom and sides of ramekins with cooking spray.
  3. Pour a small amount of caramelized sugar into the bottom of each ramekin baking cup and
    swirl each cup to spread it around the bottom.
  4. Arrange ramekins in a baking pan deep enough so the ramekins sit fully inside.

Make Flan

  1. Combine cream, milk, salt and vanilla beans in a large pot and bring to a boil. Stir well and
    then remove from heat. Cover with plastic wrap and let steep for 30 minutes.
  2. Combine eggs, yolks and sugar in a large mixing bowl and whisk well.
  3. Remove plastic wrap from pot and reheat cream mixture.
  4. Temper hot cream mixture to egg mixture and mix well. Do this process by slowly adding single
    spoons at a time of the cream mixture into the eggs mixture while whisking continuously to prevent
    the egg from cooking. After doing this process with a few spoons of cream, pour the whole egg
    mixture to the cream mixture and mix well.
  5. Pass through a chinois or fine strainer and let cool in an ice bath, mixing occasionally to prevent
    a crust from forming. Once mixture is at room temperature, add Pisco. Chill.
  6. Mix flan mixture well and pour into the ramekins until they are almost filled to the top.
  7. Pour hot water into the pan, to come halfway up sides of ramekins. Cover with double layer of foil.
    Bake at 350°F for about 45 minutes until the flan is set (firm).
  8. Remove the baked flan from the water-filled pan to cool. Refrigerate the flan for at least 3 hours
    or overnight.


  • When it is time to serve the flan, place the foil flan cup in the center of a plate face down.
    Puncture the foil cup with a sharp knife, but be careful not to cut into the flan, and the caramel
    sauce will run out onto the plate. Lift the foil cup off the flan and serve. Garnish with edible
  • Hot sugar is extremely dangerous and will cause serious burns. Use extreme caution when handling
    the caramel. Never leave the cooking caramelizing sugar unattended.
  • Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions
    of Peru and Chile. You can find it at specialty stores.






Tuesday, July 2 at 7:30pm

Wednesday, July 3 at 7:30pm

Thursday, July 4 at 7:30pm

Celebrate the Fourth at the Bowl’s annual party. This year’s spectacular includes Josh Groban, patriotic music and
thrilling fireworks

[for TUESDAY tickets]

[for WEDNESDAY tickets]

[for THURSDAY tickets]


Friday, July 5 at 8:00pm

Saturday, July 6 at 8:00pm

This exciting new edition of Looney Tunes and live orchestra adds classics like Duck Amuck,
along with such beloved special guests as Pepe Le Pew, and Tom and Jerry in The Hollywood Bowl.
Plus two sensational new 3D theatrical animated shorts. Don’t miss these — plus old favorites
What’s Opera, Doc?, The Rabbit of Seville, Baton Bunny and more — in this latest
world-premiere concert of Warner Bros. cartoons on the big screen, with their exhilarating scores played live!

[for FRIDAY tickets]

[for SATURDAY tickets]


To download a pdf of this recipe, [click here].


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