Cora Cora Authentic Peruvian Puts CT in National Spotlight with James Beard Nominations

Currently celebrating its 10th anniversary, Cora Cora Peruvian Restaurant and the Ludena family that own it, are finally getting the recognition they deserve. All of their hard work and dedication to serving traditional, authentic Peruvian food handed down through family recipes has helped not only them, but Connecticut also, gain recognition on the national food scene with not one, but two nominations by the James Beard Foundation. First for Outstanding Restaurant, and second for Best Chef: Northeast.

Situated in West Hartford in what used to be a McDonalds I’m told, is where you will find Cora Cora Peruvian Restaurant. If you pay close attention as you approach the restaurant, you will notice the old drive-through window still fully functioning. Over the past two years it has proven to be an essential asset during the pandemic when take-out became a crucial aspect and revenue source for restaurants to survive. Macarena Ludena heads up the kitchen now, a responsibility handed down to her by her parents Hector and Luisa Ludena, both immigrants living out their American dream. Macarena isn’t going at it alone however, having help from her sister Grecia and two brothers Raul and Ezra, making this restaurant truly a family business with an all hands on deck approach. 

On my recent trip, I had the pleasure of meeting the entire family, all working together during a very busy Tuesday lunch, partly due to the recent nomination I’m told. Everyone was all radiant with glowing smiles from ear to ear. The restaurant was lively, bustling, and full by 1pm. It honestly felt like I was at a block party, and that’s exactly what they are going for. The entire family wants the restaurant to represent Peruvian culture and Peruvian food, together, intertwined with one another in a lively dance, one part working to compliment the other. 

Pisco Sour

Our meal started with two Peruvian classic beverages, the Chicha Morada and the Pisco Sour. The first was a non-alcoholic beverage made from purple corn, cinnamon, sugar, and lime juice. It was intoxicatingly good with a hint of sweetness, but rounded out in its depth of flavor. This traditional drink takes 48 hours to make properly and it’s made in large quantities to keep up with the demand. During my tour of the kitchen, I was blown away by how large the pot was on the stove it was simmering in. Next we had the Pisco Sour made with Pisco Caravedo, egg white, fresh lime juice, and simple syrup. This is the official drink of Peru and its so well balanced that it’s downright dangerous. Two or three, or four of these things is not hard to do at all. 

Within moments of our drinks arriving, an array of some of the restaurants signature dishes began to arrive as well. What caught my attention immediately was the beautiful ceviche served in a glass goblet with enough food in it to be its own meal. The Golden Tiger consisted of diced fish, shrimp, red onion, and choclo all marinated in fresh lime juice and Aji Amarillo base. To make the dish even more decadent and some amazing texture, it was topped off with crispy calamari Jalea and plantains. I’ve eaten a lot of crudo dishes and ceviche style dishes and this dish is as good as anything I’ve ever had. Make sure you try this dish when visiting! 

Anticuchos, Veal-heart Marinated with Aji Panca

We were served handmade empanadas by Luisa Ludena filled with various fillings, but the guava and cheese empanada blew everyone at the table away with its unique sweetness and savory texture from the cheese and flaky dough. We actually asked for a second round because they were so good! For those of you who are more adventurous with food and trying different things, my favorite dish of the day turned out to be the Anticuchos, Veal-heart marinated with Aji Panca and served golden potatoes and corn. If I hadn’t known it was veal-heart I would have thought it was filet skewers based on how tender the meat was. The marinade gave the dish a subtle but fiery heat that crept up on you as you ate it. The potatoes along side it provided for some relief from the heat on your lips when you wanted a break. 

Our final dish of the day that proved to be a favorite of the entire table was the Cora Rotisserie Chicken. It was instinctually seasoned, marinated and cooked to absolute perfection. The skin was crispy, the meat was fall-off-the-bone tender and the yucca fries absorbed all the extra juices from chicken making them the perfect accompaniment. This dish was simply sublime and had me wishing I was the one who got to take the leftovers home. If you have yet to visit this true gem of a restaurant, it’s time you do. 

The James Beard awards go down on June 13th. Keep your fingers crossed for this talented family.

Cora Cora

www.coracoract.com

@coracoract

162 Shield Street

West Hartford, Connecticut 06110

(860) 953-2672