Classic peruvian cocktail made with pisco, an aromatic grape brandy from peru's southern coastal valleys.
Served with creamy pisco and carob cocktail.
Pisco and sweet red vermouth.
Pisco, lime juice, ginger ale, angostura.
Served with flavorful aged rum on the rocks with a twist of lime and lightly sweetened with vanilla syrup. with aged barbancourt or zacapa.
Bacardi white rum, sugar, lime juice and fresh mint.
A twist on the mojito from havana's famous bar.
Bacardi white, sugar, and lime juice, on the rocks or frozen.
Bacardi gold, lime juice, brown sugar, angostura bitters, on the rocks.
Bacardi gold, lime juice, brown loaf sugar, fresh sugar cane juiceon the rocks.
Venezuelan rum (santa teresa ron antigua de solera) and passion fruit.
Pineapple chicha and zacapa rum.
Cachara and lime juice on the rocks.
Served with mango, maracuia, guanabana, cupuacu, acai, brazilian tropical fruit milk shake spiked with cachaca or rum and passion friut, soursop, amazonan acai or cupuacu.
Square 1 vodka and Fior de jamaica cosmopolitan.
Cucharamama's frozen nm argarita.
Horchata (an almond drink laced with cinnamon) and fabulous guatemalan aguardiente el venado.
Smooth el venado aguardiente from guatemala and lula (naranjilla juice), a deliciously aromatic fruit from the ecuadorian amazons.
Served with green mixed salad.
Served with shrimp and palmito salad.
Perfumed with chillen merker and fresh basil.
Served with plantain, and shrimp soup, corn salsa.
Served with potatoes in a creamy sauce of fresh cheese, roasted mirasol pepper, huacatay (andean mint), and peanuts..
From lima --layered potato puree seasoned with mirasol pepper filled with braised chicken and topped with a garlicky mayonnaise and black olives.
Octopus in a peruvian black olive and panca pepper sauce.
Chicken croquettes, panca pepper sauce.
Served with rice and cheese croquettes.
Served with chino latino sauce.
Served with Mussels in a spicy sauce of panca peppers, garlic, cilantro, and peruvian dark beer.
Crunchy peruvian-style calamari, rocoto and tamarillo sauce.
Served with marinated fish with creamy lulo sauce.
Served with potato fries, aioli sauce
Served with raisins and olives in a crispy mirasol pepper canoe.
Tasting portions of some of our soups with a savory side.
Served with and tomato cream soup with cabrales cheese and onion empanaditas fresh from our wood-burning oven.
Served with salmon reo and venezuelan cream fraiche.
Served with roasted peppers and onions, aregentinean red chimichurri.
Shrimp in panca pepper sauce.
Marinated quail in peruvian ajf mirasol escabeche sauce.
Served with beef, empanadas, chimichurri sauce.
Filled with onions confit and spinsh crables blue cheese.
Served with american,italian heritage with a atin twist.
Served with serrano ham, manchego, aged parmigiano reggiano, red onion, andean aji amarillo.
Served with two organic eggs, bacon in adobo, red onion, panca pepper salsa.
Served with salt cod, onion, potatoes, tomatoes, spicy olive oil.
Seasoned with andean panca peppers, peanut sauce.
Served with arequipa' s corn & queso blanco relish.
Shrimp cebiche flash-cooked on a hot stone from our wood-burning oven.
Northern peru with giant cuzco corn, ajf amarillo, and sweet potato.
To eat as soup or to spoon over rice.
Served with milk and cilantro sauce.
Cracked corn tarnal filled with a potato and peanut hash, bogota's creamy cheese and tomato sauce.
With choice of topping: con seco de parto duck braised with chicha de jora and con tocino marinated and roasted slab bacon.
Served with Adobe roasted in our wood-burning oven, pumpkin and mango sauce, ripe plantain and eggplant puree.
Served with white rice & stewed canary beans.
Served with bolivian relish, white stir fried quino and swiss chard.
Served with red wine sauce, brown loaf sugar & mustard crust stire fried qauinoa & swiss chard.
Served with grass fed ribeye steak with chimichurri and yuca gratin.
Servede with pepper sauce, white rice, canary beans.
Served with surf & turf braise pork belly mussels, potatoes and black olives in a savory aji panca and dark beer sauce.
Served with aromatic tamarillo sauce, creamy quinoa sweet potato puree.
Served with steak, pork cracklings, colombian sausage, aprea rice and red beans, ripe plantsins, and colombian hot pique sauce.
Served with creamy manchego & parmigano white sauce & toamto sauce.
Served with sausage smoked bacon and kale braised slowly in the wood burning oven spicy sauceand rice.
Served with fresh corn crust with chilean tomato & onions salad.
Seasoned with mirasol pepper and olive oil peruvian adobo.
Served with roasted wood burning oven garlic butter orange mojo, shredded kale or spicy red potato puree..
Combination rice with queso blanco.
Served with pumpkin seeds and cacao nib vinaigrette.
Served with potaoto cheese.
Served with cream fraiche.
Served with tomato & cheese sauce.
Menu for Cucharamama provided by Allmenus.com
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