Osaka riffs on Peru’s version of chicha, a fermented Latin American beverage, by mixing pisco (made from distilled grapes) with purple corn and using it as a base for its pisco sours. 6327 Hollywood Blvd., Hollywood.
At Picca, Julian Cox imbues Del Maguey Vida mescal with the snappy taste of rocoto (a flaming relative of the bell pepper from Peru). The mix finds its way into Cox’s Zarate Tomahawk #15. 9575 W. Pico Blvd., L.A.
Mexican Cacao Tequila
Cacao-based mole negro is a specialty at Tlapazola. Using nitrous oxide, bartender Edwin Cruz creates mole negro mescal to complement the Oaxacan menu. 11676 Gateway Blvd., L.A.