Bringing YUCA 105 to life

Celebrated Peruvian chef Juan Chipoco and Luis Hoyos, owners of CVI.CHE 105, Pollos y Jarras, Wasska Lounge, and the newly debuted INTI.MO has teamed up with Janet Suarez of Lincoln Road’s iconic Cuban restaurant, YUCA, to bring YUCA 105 to life. The 220-seat Peruvian-Cuban fusion restaurant officially opened to the public on Saturday, February 29.

“Juan and I met through a mutual friend and instantly had a connection. Juan has a deep love for Cuban food and Miami, and he introduced me to Peruvian food and culture. We traveled together to Peru and Cuba, immersing into our respective roots and authentic culinary flare, where we came up with the idea to represent Miami with a great fusion restaurant of these two iconic cuisines. That is how YUCA 105 was born,” says Janet Suarez, partner at YUCA 105.

Design

Imagined by Chipoco, Hoyos and Suarez, the restaurant was brought to life by architect Rafael Portuondo of Portuondo Perotti Architects and interior designer  Antoinette Emmanuel, a friend of Suarez and Chipoco and designer of CVI.CHE 105 and Pollos y Jarras restaurants. Upon arrival to the 6,400 square-foot restaurant, guests are greeted in the Art Deco-inspired lobby and welcome bar with accents of pale pink and green emerald before being seated in one of two spacious dining rooms. The focal point of the first dining room is the ceviche bar set in front of an expansive, state-of-the-art open kitchen behind glass with accents of gold throughout the space in custom wallpaper and more. The bar in the second dining room features a giant ‘YUCA 105 Virgin’ mural by artist Ahmed Gomez.

 

Dine

The menu blends the ingredients and traditions of Cuban and Peruvian cuisine resulting in a unique explosion of Latin flavors. Combining the signature Cuban dishes YUCA is known for with Juan’s innovative Peruvian cuisine, the menu is divided into several sections including ceviches, appetizers, tiraditos, soups, Qué Bolaa sushis and makis including sharing dishes as well as main courses. Chipoco brings his award-winning ceviches and tiraditos to the menu, which are joined by standout appetizers including traditional and goat cheese croquetas; tostones with house-made picadillo and Revolución de Pulpo, tender pieces of octopus marinated with Peruvian peppers, wine, and vinegar accompanied with leche de Tigre ganadora and salsa Criolla. Sharing Dishes for the table include Caliente, Hot Hot Hot with three ropa vieja tostones, three spicy crab and shrimp tostones, with seafood jalea and salsa Criolla, Asu Mare with fresh oysters, clams, whole lobster tiradito, and choros a la chalaca bathed in traditional leche de tigre. Main Courses include Lomojo Congri, a classic Peruvian Lomo Saltado served over crispy yuca sticks topped with a fried egg and accompanied by a side of congri and Vaca Frita, braised and shredded skirt steak grilled with spices and accompanied by housemade mojo.