Phenomonal Peruvian Cuisine in Paso Robles at Mistura

I’m so excited about the new culinary genius that just arrived in Paso Robles! I read about the new Peruvian restaurant that was scheduled to open at the River Oaks Golf Course and was anxious to check it out. The owner, Nicola Allegretta of Mama’s Meatball in San Luis Obispo decided to open a new restaurant to showcase food from his wife, Jackeline’s Peruvian background. And am I glad that he did, because it brings us phenomenal Peruvian cuisine in Paso Robles at Mistura!

The decor is simple and tasteful with a waterfall wall on one side and chalkboard art on the other. They have an extremely interesting menu that requires a lot of googling for explanation. Or maybe you would like a nice visit from Jackeline at your table to explain the details of the menu with recommendations abound? Jackeline is delightfully charming and her accent makes all of the food selections sound absurdly enticing!

Our meal began with their complimentary house-made chip assortment of yam and plantain chips served with a delicious dipping sauce. The vegetables were sliced paper thin and served crispy and delicious. 

We took a shot in the dark and ordered a bottle of 2012 Achaval Ferrer Malbec Argentinian wine that turned out to be so absolutely yummy that the two of us (who usually drink 1 glass each) finished the entire bottle! And it was only $45.

From the Piqueos (appetizers) selection, we ordered Choros a la Chalaca, mussels topped with fine rocoto (The rocoto is a pepper. It has thick walls, like a bell pepper, but is very hot), Nico Farms organic tomatoes, red onions, andean choclo (Peruvian corn) and lime juice along with Tiradito Mistura, thinly sliced fresh sustainable white fish, lime juice, aji amarillo (chili pepper), organic sweet potatoes, cilantro and choclo. OMG! They were both fantastic! The mussels were large and tender and the topping married perfectly with them offering just a light touch of heat. The white fish was delectable; fresh, citrusy and adorned perfectly.

On to Platos de Fondo (main courses). We selected the Escabeche, sustainable fresh white sea bass fillet sautéed with fresh minced garlic, extra virgin olive oil, organic julienne red onions, bay leaves, red vinegar, peruvian botija olives and aji amarillo served on a bed of lightly seasoned organic purple, red and sweet potatoes.

Seco de Cordero, free range organic lamb shanks marinated 24 hours with chicha de nora (corn beer), beer, fine spices and aji panca (red chili pepper) cooked in a mild cilantro reduction served with golden yucca (yucca root) and Peruvian beans. One of the ways I judge a great restaurant is in how they attend to the sides of a main entree. This restaurant hit a home run in that category. I could have made a meal out of each of the sides for their entrees and that tells me a lot about the quality of the chef and their attention to detail. Honestly, the golden yucca was a new experience for me and positively scrumptious! Every part of these entrees were outstanding.

We couldn’t end the meal without trying some of their desserts and their Emoliente Tea. Our choices were the Picarones, organic yam and pumpkin doughnuts served with chancaca homemade syrup (sweet sauce made of raw unrefined sugar crystallized with honey) and Mango Creme Brûlée, delicate mango custard and thin caramelized sugar crust topping with organic berries. The desserts were fantastic and the tea was…well – different. Although it is packed full of healthy herbs and seeds, it reminded me of aloe vera juice warmed, as it had a somewhat thick gelatinous texture. “Not my cup of tea” so to speak, but it certainly didn’t detract from the wonderful dining experience at Mistura.

Throughout our visit, the restaurant manager and Jackeline visited our table several times to ensure we were well taken care of. They’ve certainly won me over as a customer and I’ll surely be bringing in all of my foodie friends. Mistura Restaurant is open Tuesday through Saturday, from 4 to 9 p.m and I’m guessing you will probably be needing reservations once the word gets out!