Fall in Miami may not seem like a huge change in terms of weather, but the new season does bring a whole new menu to Pisco y Nazca! Every year, our executive chefs 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 Fall, the Doral eatery is serving new dishes such Chupe de Camarones, a creamy shrimp chowder with queso fresco, thai mint, huacatay, and a poached egg; and Ceviche de Pulpo, made with octopus, leche de tigre, botija olive mayo, avocado and aji limo.
Guets can pair these with some themed cocktails such as the Apple Cinnamon Chilcanoor the Pumpkin Pisco Sour. Just make sure you leave room for dessert, don’t miss the new TRN to LIM dessert, a passion fruit Panna cotta, with passion fruit gelée, coconut whipped cream and pineapple chips.
Photo Credit: Carma Connected