Now open for lunch and dinner service, Pisco introduces a menu of modern takes on Peruvian classics to North County, with unique dishes and special offerings created specifically for the Carlsbad market. The new location transforms the 4,500-square-foot property into North County’s destination for the largest selection of pisco-driven cocktails as well as dishes inspired by Peru – a country known for its culinary creativity and melting pot of cuisines.
At Pisco, Chef Piqueras introduces San Diego culinarians to new Peruvian ingredients, which have fueled a global craze for this Andean country’s cuisine. Borrowing from the ancient cooking techniques of his home country, Chef Piqueras’s menu spotlights fresh produce and proteins with an emphasis on ceviche and pollo a la brasa (aka. rotisserie chicken). Along with Peruvian crowd-favorites that debuted in Point Loma’s Liberty Station, Carlsbad lunch-goers may enjoy a variety of eight new sandwiches, salads and vegetarian options that marry colorful produce, locally caught seafood and Peruvian flavors with a California twist. Sandwiches and wraps spotlight traditional and modern flavors, including the rocoto burger featuring Wagyu beef patties topped with lettuce, tomato, onion and a spicy cream sauce of Peruvian rocoto peppers. Health-forward eaters will delight in the fresh selection of salads, including a seared salmon salad and lettuce cups featuring Pisco’s famous rotisserie chicken with a spicy aji amarillo sauce, cucumber, tomato, avocado and cancha (fried corn). Chef Piqueras puts a Peruvian flair on fresh vegetarian dishes, such as a cremini mushroom ceviche with red bell peppers, tomatoes, yam and Peruvian corn, and a mushroom saltado wrap packed with a stir-fry medley of vegetables in a soy anticucho sauce.