New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Director of Service
From: Teytelman, Val
Date: February 27, 2020
Re: Caleta 111 Cevicheria
Pete Wells reviews Caleta 111, a Peruvian restaurant that just opened in Richmond Hill and that boasts an impressive menu. The chef, Luis Caballero, formerly of Raymi, brings his own colorful panache to the very small square footage of space, seating not more than 20 guests.
Chef Caballero makes many “causas”- mashed potato terrines that include seafood and a ton of lime juice. The lime juice is the main ingredient in “leche de tigre” which is a common thread in most of his menu items. He freshens his version up by including a lot of ginger and rocoto pepper. The focus at Caleta, of course, is on ceviches. All dishes are served with plantain chips and cancha’s (corn nuts), a Peruvian staple. This also happens to be one of the authentic types of cevicherias where one can order leche de tigre on its own in a shot glass, known by Peruvians to be an aphrodisiac. Pete wells likens Caleta’s leche de tigre to what an energy drink would taste like if energy drinks were what they should be.
Some of the other dishes are an aguadito de mariscos, a seafood stew that features a bright green cilantro paste and inherits Japanese flavors from strands of yuyo, a Peruvian seaweed. Pete wells also suggests the fatty pork tamal with black olives. Beer is imported from Peru and Chef Caballeros wife brews what sounds like an amazing chicha morada (a purple punch made of corn, pineapples, citrus and spices). It amazes me that after this agreeable review, the restaurant only received 1 star. However, I would still pay it a visit.
“Providing Over 70 Years of Quality Service to the Hospitality Industry”
