Misky Misky: Peru at Your Doorstep
Guest Author: Keane Wong, Itadakimasu
Peru is a country not many people have heard about. It is a small country in South America that shares borders with more well-known countries in the area, like Colombia, Chile, and Brazil.
Much like the country it represents, Misky Misky is tucked away and hidden; the restaurant proper is a nondescript, somewhat unassuming building sandwiched between two gasoline stations. Situated within is a hidden gem of not just Peruvian cuisine, but also fresh seafood and modern spins on traditional dishes that stay true to their origins. For those who have been lucky enough to find this place, whether by chance or by word of mouth, they know that all the best parts of this restaurant can be exemplified in their signature dish: the Ceviche.
Ceviche is a Peruvian dish consisting of several pieces of fresh, raw seafood which uses an acidic marinade, typically lime or lemon along with aromatics, to add flavors to the fish and gives the seafood a “cooked” appearance (Although note, this does not actually cook the fish and will not make unfresh seafood safe the way cooking does).
This leads us to the first dish that Keane and I experienced; the leche de tigre ceviche. This was a spicy ceviche mixed with milk and topped with hominy, roast (seed), snapper, calamari, and shrimp. Immediately, I was rushed down by a flurry of flavors; the powerful astringency of the “soup” was offset by the briny freshness of the snapper, the rich nuttiness of the hominy, the subtle sweetness of the shrimp, and the delectably heavy accents of the well-seasoned calamari topped the whole thing off. While not actually traditional to ceviche, the calamari added a lot to the dish in the form of a crispy contrast to all the soft and moist seafood in the dish and puts a practical, modern twist to a traditional recipe. All in all, this dish was a testament to the freshness of the seafood often found in other dishes found in the restaurant.
Leche de Tigre - $13
Keane: Now, I love seafood, but I’m kind of a stickler when it comes to the quality of it. Of all the dishes, food types, and cuisines, by far the areas where the quality of ingredients matter the most is seafood, especially when it’s served raw. I can do well with processed/industrial grade chicken, cheaper cuts of pork, and even lower quality beef or other meat that’s either been frozen or isn’t the freshest. But not seafood. Fish and shellfish, to me, are the two ingredients where freshness matters more than the preparation, and I stand by it with an iron conviction.
In regards to this, I was pleased. The snapper and squid they used tasted of the ocean; not fishy at all which was already enough to win me over, but the flavors served on top of it added a lot of fresh and savory taste to the delicate fish and played off of the strengths of the ingredients well.
After this, we were presented with Keane and I’s respective dishes: a cilantro emulsion soup with seafood called the aguadite con mariscos, and my dish: a filet mignon pesto linguini known as tallarin verde con bistek.
Aguadite con Mariscos: $13.50
Keane: Soups are generally regarded as a pretty unexceptional part of the meal, especially since it normally precedes the more fantastic entrees and desserts. As a result, they’re seen as something of an afterthought too often - but not at Misky. I personally love cilantro, so I’m grateful I don’t taste soap when I eat it. The prospect of cilantro being featured so heavily may seem intimidating to some, so it helps to know that the cilantro flavors are much more subtle than the description would otherwise suggest. The soup was actually aromatic and rich, smooth and almost creamy with the emulsified cilantro. The herbal notes served to only highlight the slightly briny aromas of the seafood, of which there was a whole Bikini Bottom’s worth in the massive bowl it’s served in. Our guess is that the soup is simmered for hours, breaking down the cilantro to make a smooth emulsion and mellowing the flavors considerably. It was rich almost to a fault, as between the savory-fresh flavor profile and heady scents suggest, it was halfway between a sauce and a soup, making it stand out from a traditional soup, in a good way.
Tallarin Verde con Bistek: $13.50
Colby: Traditionally, one does not see steak on pesto pasta. Even here in the West, one would largely expect to see chicken at the very least. So, to see a dish like the tallarin con verde seen on the menu took me aback, at first. “Steak? With pesto? It would be far too rich.”, I first thought. But, when the scent of the parsley in the (rather dark) pesto kicked in, and I took the first bite, I was caught off guard. Such rich flavors, in theory, would clash with each other in a battle of strength; one overpowers the other. However, this was not the case. The pesto was clearly modified to place emphasis on the woodfire-smoked filet mignon steak. The almost peppery, refreshing flavor of the pesto complimented well with the nuttiness of the shaved parmesan and the rich umami of the steak. All in all, a well-balanced dish, my only gripe being the texture of the pasta; I found it quite dry.
Overall, if you’re looking for fresh and unique food, this is a great place to go to. If you want a new experience eating food from a completely unknown region, this is your place. Though the building is relatively nondescript and located in an odd place, what lies beneath is, quite literally, a jewel right before your very eyes.
Itadakimasu Score:
Value: 5/5. The freshness of the food was well worth the value. If anything, you get more than your money’s worth.
Portion Size: 5/5. Incredibly generous portions left us more than satisfied by the end of the meal.
Presentation: 5/5. Vivid and colorful dishes were incredibly pleasing to the eye.
Service: 4/5. One point docked off for slowness, even during downtime. However, the servers did what they could to elevate the experience.
Cleanliness: 5/5.
Ambiance: 4/5. Distinctly Peruvian decor, which is beautiful, but not the best place to have talks in, as it is incredibly loud.
Total Score: 38/40
Name: Misky Misky Cocina Peruana
Address: 125 N Fairway Ln West Covina, CA 91791
Price Range: $$
Order:
Leche de Tigre Ceviche: $13
Tallarin Verde con Bistek: $17.50
Aguadite con Mariscos: $17.50
