mochica_ricardodiaz11 Photograph courtesy Flickr/ricardodiaz11

The setting is humble—a warehouse near USC—but the Peruvian food at Mo-Chica is inspired. Ricardo Zarate, formerly of Zu Robata, celebrates the flavors of his homeland—papa ala huancaina (potatoes topped with a feta-aji amarillo chile sauce), seco de cordero (lamb shank simmered in a cilantro-beer broth), and lomo saltado (beef fillet prepared with ginger, garlic, and soy sauce). Entrées come with a trio of sauces; the one made with huacatay, a Peruvian mint, is like nothing you’ve had. Andean staples get a clever twist: The mushroom quinotto is quinoa cooked in a vegetable stock and finished with parmigiano reggiano and crème fraîche. To cool the palate, try the barley iced tea with ginger. » 3655 S. Grand Ave. (213-747-2141). L-D Mon.-Sat. No alcohol. Peruvian  $ 

Photograph courtesy Flickr/ricardodiaz11