Best New Chef Restaurants

For the past 25 years, Food & Wine editors have traveled across America searching for the most talented and exciting young chefs in the c...
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Mo-Chica, Los Angeles

Ricardo Zarate (BNC 2011)
Technically a reopening, the new location of Ricardo Zarate’s incredible Peruvian spot trades a generic food court spot for a vibrant, colorful setting with graffiti on the walls by local artist Kazem. Before honoring his Lima roots, Zarate spent time cooking in top international sushi spots like Zuma in London. His expertise with raw fish is apparent in fantastic ceviche such as a sea bass version punched up with yuzu and the spicy, citrusy fish marinade known as leche de tigre (tiger’s milk). He also aims to introduce Americans to less familiar proteins, as in an alpaca-lamb burger topped with pickled cucumbers, avocado and aji amarillo chile-yogurt dressing.

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