| Cuisine type | Californian | |
| Price range | $31 to $50 | |
| Neighborhood | North Oakland |
| Top tags |
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| Cuisines | Californian, Peruvian |
| Dining style | Casual Elegant |
| Phone number | +1 510 658 7378 |
| Website | www.pucquio.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Carlos Moreira |
| Location | 5337 College Ave, Oakland, CA 94618 |
other (1)
| De Pescado (Callao / Tumbes) | Daily Fish, Ají limo, lime, onion | |
| Mixto (Lime / Camana) | Calamari, spot prawn, fish, Emulsified Rocoto | |
| Pulpo (Callao / Piura) | Octopus, persimmon, Rocoto pepper | |
| Tiradito Clasico (Lima) | Daily fish, emulsified Ají amarillo Celery | |
| Tiradito atun de Huando (Huaral) | Daily Fish, mandarin, rocoto and honey, radish and scallion cebiche | |
| Cebiche Trucha (Huancayo) | McFarland Spring Trout, Rocoto, Fennel & yucca | |
| Mosaico Cebichero | Mixed Fish, in shapes & colors, leche de tigre |
| Jalea (Callao) | $18.00 | A fried mixture of fish, squid, and prawns served with "Zarza Criolla" |
| Solterito Contemporáneo (Arequipa) | $18.00 | Seared Daily fish, corn, shaved onions, Botija olive, cilantro, Rocoto, and shaved onions |
| Causa Contemporánea (Lima) | $18.00 | Sautéed prawn. I.P.A. and aji panca, potato nigiri, zarza criolla |
| Pulpo al Olivo (Lima) | $18.00 | Steamed octopus Botija olive emulsion, and Peruvian style "tapenade" |
| "Chi - Cha- Ron" (Chincha, Mala) | $18.00 | Confit of pork belly, purple corn, pomegranate criolla, "Chicha" jus |
| Ensalada Quinoa de Estacion (Lima / Cusco) | $15.00 | A salad of Quinoa, roasted beets, avocado, orange, fennel and juniper, Ají Amarillo emulsion |
| Ensalada del Huerto (Huaral) | $15.00 | Whatever greens we found fresh at the farmers market |
| Lomo Saltado (Lima) | $30.00 | A traditional beef stir-fry with onion, tomatoes and soy demi-glace, served with french fries, white rice and, if you want, a free range sunny side up egg (add $3) |
| Tacu - Tacu de Mariscos (Callao) | $30.00 | "Beans & Rice", seafood" beurre vert", Criolla & Huacatay |
| Chupe Bamba de Camarones (Arequipa) | $30.00 | Roasted prawn, Panca, Mirasol, potatoes, garlic, Huacatay & egg |
| Sudado Contemporáneo (Chorrilos/Callao) | A whole fish cooked in papillote, sweet onion, tomato & Ají Amarillo | |
| Adobo de Chancho (La Libertad / Arequipa) | $28.00 | Braised Pork shoulder, crispy lardon, beans, crispy yams & Zarza Criolla |
| Seco de Carne con Loche (Lambayeque) | $35.00 | 16 hour Short rib Pave, onion, pumpkin, lengua |
| Aji de Gallina (Lima) | $28.00 | Pulled Chicken Stew, Ají Amarillo, olive & walnuts, white rice and 6 min. egg |
| Platanos fritos, (A.K.A. fried plantains) | ||
| Tacu - Tacu, (Rice and Beans) | ||
| Arroz Blanco (White Rice) | ||
| Yuca Frita or cassava | served with style creamy sauce |
| Helados de Temporada (Lima) | $9.00 | Daily selection of homemade ice cream or sorbet |
| Bombitas de carretilla (Lima) | $9.00 | Fried sweet potato stuffed beignets, pisco anglaise |
| Ranfañote (Lima / Chincha) | $9.00 | Reviving a classic, handmade old Genoise, pisco y pasas, spiced molasses, grana padano |
| Cake fee | $5.00 | |
| Round of Beer for the Kitchen | $10.00 |
| Trio de Ostras | Marin Miyagui and squid ink ceviche, quinoa crusted Fanny Bay, "Unclassic" Rockefeller |
| Scallop "A la Parmesana" | US Diver Scallop, anise, parmigiano vecchio D.O.P, romanesco, lardon |
| Bay Area "Parihuela" | Dungeness crab, tomato, pisco, aji panca..."Doppio Zero" |
| Persimon | EVOO, market greens, smoked sea salt |
| Reinventing "Pollo al Mani" | Poussin, chocolate, peanut, thyme, foie, brioche |
| Delicia de Lucuma | Chocolate, lucuma, passion fruit |
| Taste of the Land and the Sea | Melange of sea weeds, radishes, and peppers, cracked peppercorns |
| North and South "Tamal" | Posole and chulpe corn, botija olive sea bean criolla | |
| Winter Squash & Pear "pepian" | Huacatay, daikon, pea, pomegranate |
| Persimon | EVOO, market greens, smoked sea salt |
| Winter Mushrooms | Quinoa, thyme, aji panca |
| Delicia de Lucuma | Chocolate, lucuma, passion fruit |
| La Pusanga | Sea urchin, oyster pacificbass, passion fruit, leche de tigre | |
| Rompe Calzon | Diver scallop, maca root, pommegranate | |
| 7 Veces Sin Sacarla | Poussin, turnip, foie | |
| Beso Negro | Chocolate passion fruit |
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