La Mar SF has new menu additions and you’ll want to see these photos

By far my favorite course of the evening. When in doubt, order ALL of the cebiches from La Mar.

Written by and photos by Nadia Ibanez, shot on an iPhone6S

Growing up in San Diego, my idea of Peruvian food was pretty limited – until I made some Peruvian friends who completely opened up my mind and palate to their cuisine. From watching them and their families make their own Aji Amarillo to spending Friendsgiving with them and having the best turkey of my life, my love for Peru is ever-growing.

San Francisco is home to a handful of amazing Peruvian restaurants and I can safely say my friends and I have it at least once a month. One of my favorite restaurants offering Peruvian favorites and inventive dishes is La Mar Cebicheria Peruana on the Embarcadero. If the prime location and gorgeous interiors wasn’t enough to lure you in, the smells and sights of ceviche and anticuchos will have you salivating.

I had the total pleasure of visiting La Mar to check out some new menu items, which will be unveiled officially in May but you’ll see some items as early as this week. La Mar Chef Victoriano Lopez and Owner Gastón Acurio just returned to the states after traveling Peru and invited a handful of travel writers to the Chef’s Table to taste all of his menu favorites and new additions. And with the help of our San Diego friend, Executive Chef Danny Kou, you guys are in for a serious treat.

Warning: If you’re reading this while hungry, grab a bib.   

This recent trip to Peru took Victoriano and Gastón everywhere from popular street food vendors to the dozens of restaurants they own in town. Finding fresh and authentic Peruvian ingredients in SF can be a bit tough but they’re doing an amazing job at integrating the culture with local tastes to bring some beautiful dishes to the table.

We started our meal with a Pisco cocktail before we all dove in head and iPhone first into eight courses. EIGHT. I’ll let the photos do the talking. Enjoy ! And for more information, visit

We started our meal with Tiradito Scallop in a rocoto chile pepper cream, topped with microgreens and Peruvian corn.
Niguiri Pobre – a slice of Wagyu skirt steak topped with a quail egg over seasoned rice.
This unbelievable spread consisted of a Quinoa Tamal, Beef Anticucho, the tastiest Chicharon, and Chicken Empanadas.
She’s a thing of beauty. La Mar’s Chicharon.
While it may look simple, La Mar’s Quinoa Chaufa was unbelievable and perfect. Order a side of this bad boy whenever you come in.
Fish is served whole at La Mar. So get comfortable with the idea of your dinner looking back at you.
La Mar’s slow-cooked Beef Cheek is so tender and pairs perfectly with the Quinoa Chaufa.
Save room for dessert. The Granizado de Chilcano was amazing. Who would have thought that basil shaved ice made so much sense when paired with marinated apples and a pisco sour foam? Oh, and the Mousse de Chocolate Fortunato…don’t even get me started. The carmelized quinoa, baby meringues and lucuma ice cream will set you over the edge.

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