La Pulperia Brings Borderless Latin Cuisine to NYC / Gail PR - Food & Beverage Magazine

La Pulperia Brings Borderless Latin Cuisine to NYC / Gail PR

La Pulperia Cockteleria and Rustic Latin Cusine

La Pulperia Cockteleria and Rustic Latin Cusine

A Culinary Window Into Latin American Culture

A Culinary Window Into Latin American Culture Named after the general stores found in South America, La Pulperia brings together diverse Latin American flavors from Argentina, Mexico, Peru, Brazil and beyond to the Upper East Side and Hell’s Kitchen.

La Pulperia Upper East Side locationLa Pulperia Upper East Side location Chef/Owner Carlos Barroz (Sushi Samba Miami), a native Argentinian and his partner, Mexico native Victor Medina (Maya, Toloache) were inspired to build a restaurant that offered contemporary variations of the food they grew up, on combined with unique interpretations of Latin dishes loved by their many guests over the years.

The libation-friendly, BORDERLESS LATIN menus are rustic and hearty but also reflect Chef Barroz’ more refined side. La Pulperia offers dinner, weekend brunch, daily happy hour and is now serving lunch at the UES spot.

  • El Salmon Brulee Verlasso salmon tartar, fromage brulee, strawberry and ginger leche de tigre, micro bull blood greens
  • Albondigas de Cordero crispy lamb meatballs, creamy manchego polenta, grilled mushroom ceviche, coconut crema

Signature dishes include: Menus here.

  • La Pulperia’s Seafood Tower (shrimp, oysters, lobster, King Crab Legs, oyster shooters, crudo trio)
  • Moqueca Mixta Brazilian Style Stew(Northern Brazilian traditional seafood stew: simmered in coconut milk, seasoned with Bacalao, finished with red palm dende oil)
  • Barbacoa de Pacu Pacu(grilled Brazilian fish ribs, house-made orange chipotle BBQ sauce)

La Pulperia’s “cockteleria” created by beverage director/mixologist Luis Villanueva focuses on agave cocktails with many options to savor Latin spirits such as pisco, rum or cachaca. Cocktail menu here.

  • El Chilango La Pitaya by Riazul tequila, Cointreau, tamarind, spicy sauce
  • Inca Rosa Pisco Porton Peru, Maraschino liqueur, guava, lemon, prosecco

Both restaurants evoke the authentic pulperias of South America, with handcrafted floor tiles imported from Mexico and reclaimed wood from Brazil on the ceiling and walls. Expansive shelving displays premium liquors, fresh produce, wine and dry goods, as a pulperia would display its stock.

There’s a lot of excitement at both locations!

  • Weekend brunch with specials, salads and an empanada menu
  • Every Sunday, the Hell’s Kitchen spot offers a fabulous Drag Queen Brunch
  • Live music (Brazilian, Latin, jazz) on Mondays on the UES
  • Monthly cooking classes presented by Chef Barroz where small groups learn how to prepare a signature dish and a signature cocktail
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