"Now available at La Mar Cebicheria, Cuy Pekingese is a new dish showcasing the Peruvian delicacy that the restaurant flies in from an organic farm outside of Lima. The pig is marinated for a day in spices, and then immersed in duck fat and braised slowly for hours. The confit-style meat takes on a richness much like rabbit, quail or dark meat chicken.
When it arrives at your table, you'll see that it's been shredded and piled high, looking much like carnitas. Eat it the same way you do Peking duck—open your Chicha Morada (purple corn) crepe, mound some of the cuy on top with pickled daikon, carrot and cilantro, roll it up and then dip it in the sweet-and-sour sauce."
Who's tried it or going to try it?
La Mar Cebicheria Peruana
Pier 1 1/2, San Francisco, CA 94111
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