New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Rosa Abreu, Director of Service
From: Kiara Camacho
Date: 09-17-2019
RE: New York Times Restaurant Review by Pete Wells
In this weeks article āPeruvian Ceviche, Now with Plates and Chairsā By Pete Wells was about Peruās famous dish Ceviche brought with a twist in our very own New York. As you may know I myself am Peruvian so it was such a pleasure to hear a great review on Mission Ceviche. They know have 2 locations and a third one that is now open. They started off as a section in Canal Street Market and evolved their way up to a actual dining restaurant.
Pete Wells describes the famous Peruvian delicacy āCevicheā a raw firm and cold fish, cut up in dices, rested in a lime juice mix, that has yellow peruvian pepper, topped with rocoto chiles that Mr. Wells mentioned could’ve been a little lighter, The mixture is called āLeche de Tigreā and was said to bring spice into oneās sexual drive. This used to be plated in a plastic bowl, almost like a salad recycle bowl that upgraded to dining plates and dining silverware in their new restaurant. The menu contains more than just Ceviche though, they also have traditional Peruvian dishes like the Anticucho which is very similar to a shish kebab but made with grilled beef heart marinated with creamy rocoto sauce, alongside an Andean corn named Choclo. They keep things modern and even throw in shrimp anticucho with the peruvian spices for vegetarians. Mr wells ended it with describing another famous Peruvian delicacy Huancaina, that he compared to a queso dip.
After reading this review I would certainly continue to visit and dine in Mission Ceviche. Pete Wells has even inspired me to try more things on the menu Iāve always been skeptical about trying. Iām also very excited to check out their new restaurant, and to finally have somewhere to sit and enjoy ceviche.
āProviding Over 70 Years of Quality Service to the Hospitality Industryā
