Buenos Aires Restaurant – Mosoq – New Peruvian Cuisine

I’ve come to love fusion food.  From Asian to Latin American fusion, when done well it is original and very pleasing.  Take the restaurant Mosoq in Palermo, for example.  In Quechua, mosoq means “something new,” and the menu makes it clear what the owners are going for–a fusion of traditional Peruvian flavors and Andean cuisine with a modern twist.  Slightly more expensive than the average restaurant in Palermo, Mosoq is worth every extra peso.  Upon walking in you are greeted by a well designed interior that is both modern and

Mosoq restaurant - El Salvador 5800, Tel: 4775-7974

Mosoq restaurant - El Salvador 5800, Tel: 4775-7974

The bar is definitely a centerpiece with the soft multi-colored back-lighting.

Having dined on a Monday night I cannot attest to how crowded it gets on the weekend, but I would definitely put my name on a waiting list for a restaurant like Mosoq.

From Monday to Wednesday martinis are two-for-one, and they were one of the highlights of the meal.  I sipped on a passion fruit martini and it was beautifully concocted–not too sweet with a light and crisp flavor and a nice ratio of fruit juice to alcohol.  I highly recommend trying one of Mosoq’s divine cocktails.  They’re worth the splurge.

I began my meal with a classic ceviche and, being picky when it comes to ceviche marinades, I must admit that I was delighted.  The fish was fresh and cut into ideal-sized pieces and the lime-pepper combination in the marinade didn’t overwhelm the other flavors involved (as it so often does).  There was what I like to call “smooth tang” to the ceviche, something that most lack.  It was definitely the best I’ve sampled in Buenos Aires thus far.

My main dish was extremely hard to decide on: fish, beef, pork, lamb?  The options were plentiful.  Having had so much plain ‘ol steak in Buenos Aires, I wanted to see what the Mosoq chef, Jovanna Caceres Brendrell, could do with some filet mignon.  So I went with the “medallones de lomo,” filet mignon medallions.  When my dish arrived at the table, I was surprised at the presentation.
There was time and care spent in making sure the food looked as good as it was going to taste.  This was the first truly “plated” meal I’ve had in the city.  The filet mignon was cooked exactly as I requested, medium rare, which was a delight since most of my steaks have been over-done in the past.  The Andinean herb pesto was a lovely compliment to the tender and juicy meat and something I wouldn’t normally imagine coupling with beef.  Finally, the four cheese quinoa risotto.  Oh, it was as heavenly as it sounds!  They used a cheese with a sharp but creamy flavor and the grains were cooked aldente with a little bite to them.  I’m a huge fan of all of the individual elements of this dish so my expectations were high, and wow, did Mosoq deliver.  Not only did I refuse to share my dish with others at the table, I finished the entire thing and wished I still had bread left to wipe my plate clean.  It was delightful.

For dessert I indulged in a “Cheesecake de Maracuyá,” passion fruit cheesecake, and although it was nothing special (cheesecakes don’t generally stand out for their originality), it was quite tasty.  I find myself wanting to point out again that Chef Brendrell has flavor proportions down.  The passion fruit did not take over the dessert, allowing me to relish the flavor of the cream cheese and the sweet and crispy crust simultaneously.  It was the perfect way to round out the meal.  I will certainly be back to Mosoq many times in the future and I highly recommend that if you have the time, you add it to your itinerary.