Peruvian cuisine, considered among the best in the world, inherited its innovation, mix and flavors from Peru’s history. Its culinary fusion developed over a long process of cultural exchange between the Spanish, Africans, Chinese, Japanese and Italians, among others. The dishes became more and more varied as races mixed and migrants landed at the port of Callao.
This fusion gives rise to dishes like the unique anticucho de corazón (skewered cow heart), tacu-tacu stew and carapulcra, dishes which have African heritage. Nutritious pastas arrived along with Italian migrants, whose adaptations have resulted in traditional dishes like green or red pasta. Ceviche, Peruvian’s emblematic dish, emerged from a fusion with Japanese cuisine. Lastly, the trend of Novo-Andean cuisine boasts indigenous foods worthy of the most elegant settings, reclaiming the national flavor that is such an important part of our identity.
Muchos cocineros van a escuelas de cocina para aprender a cocinar, y algunos lo logran, pero no todos logran tener esa cualidad y capacidad de cocinar; el tener gusto y sabor en lo que cocinan. Eso ya es un regalo del cielo llamado; Sazón. El Sazón, creo que no se aprende en escuelas, ni se adquiere con la experiencia, sino uno nace con ese Don. Y ese es el Chef de COCO ROCO, Fernando Tisoc, un autodidacta que nació con ese (DON) especial, para crear, fusionar y principalmente cocinar la comida Peruana.
Reconocido por los que saben diferenciar ese Don en la cocina, una de sus últimos premios obtuvo: “BEST TIRADITO DISH”- Judges Choice-… en el último, “Winer of the bottle for the New York 2014 -CECICHES VS. TIRADITOS-” organizado por PROMPERU en ciudad de Nueva York.
COCO ROCO is born first in my mind, the dream of owning my own business. Since I came to this country in 1990, I worked for several years in restaurants, doing everything from washing dishes to make part of the team of operations managers of different restaurants, where I learned what they say [gringos] the know-how. Being fascinated with the world of restaurants, from there is created the concept, and is born the idea to open a new gastronomic experience, a restaurant that blends the Peruvian food, that taught me my mother as a child, but this time for American palates, which becomes the main goal of my life.
After a few years of searching, I obtain the commercial place at the beginning of 1998. Ever since I saw it I said that it was the space and the propitious area for the business; a fish and seafood restaurant, Ceviche, grilled meats, rotisserie chicken, Pisco sours with Take-out and Delivery, a new gastronomic experience in Park Slope. And thus was born opening the doors to the public with great reception COCO ROCO Restaurant, Peruvian Cusine.
By this time, my ideology of work has been always making a great team, recruiting the best ones for each area. In order to better meet my goal I decided to enhance the working team for this by calling my brothers Albino and Fernando, who had as much experience as I do, in the restaurant business. Coming to make my brothers two pillars on the COCO ROCO team; being well known and called by everyone in the neighborhood as the" COCO ROCO’S Brothers."
From that year to date COCO ROCO has gone through all the stages of life of a business, consolidating a name and trajectory of good food with good service, not only that many tried to copy it, but conquering the preference of our customers who safeguard our permanence in time. Today, thanks to these life experiences, I learned that business is business and dreams come true in America.
Nacidos en Cuzco los hermanos Tisoc van a cumplir sus primeros 20 años dando a conocer los sabores de la cocina de Perú en su restaurante Coco Roco. Tener un negocio es como un largo viaje en una montaña rusa y los casi 20 años que lleva abierto el restaurante Coco Roco han deparado a sus dueños, los […]Read More
This bright, pleasant little Peruvian restaurant serves cancha, which are roasted, salted corn kernels, in a bowl before the meal. They show up unexpectedly in many of the dishes, like the tamalito verde, a Peruvian tamale. Other appetizers include a potato stuffed with picadillo; rosemary octopus with a special Peruvian olive sauce; and fried squid […]Read More
This Peruvian spot drew crowds long before Fifth Avenue became Park Slope’s foodie frontier. As the name indicates, succulent rotisserie chicken is a specialty of the house—and the best deal on the menu, priced from $7 for a half chicken to $14 for a whole. But it’s the seafood dishes here that truly shine. Start […]Read More
“A recent renovation improved the looks of this little storefront; the food needed no improvement. Roast chicken is excellent, as are the selection of ceviches and the cacha, the roasted, salted corn served with almost everything.”
“How long have you stood in front of your menu drawer trying to decide what to have for dinner tonight? Peruvian cuisine from Coco Roco, on restaurant row in Park Slope, offers a nice change of pace from Chinese, pizza or Mexican. Get some fried plantains, a roasted chicken and some ceviche and feed the whole family. Go ahead, break up the monotony.”
“… We’re happy to report that the food is better than ever, and are ready to declare this the best Peruvian restaurant in town. The octopus in olive sauce was as good as ever, and so was the chicharrón, a huge portion of garlicky roast pork with fried sweet potatoes. Poaching on Argentinean turf, the skirt steak is our favorite entrée, strips of perfectly grilled meat gobbed with an intense chimichurri.”
“When the offspring are ready for something more challenging but still relaxed, head straight to Coco Roco for outstanding rotisserie chicken and intricately seasoned Peruvian food, plus addictive roasted corn kernels called cancha and the ubiquitous but useful crayons-and-butcher-paper diversion.”
” …fabulous, juicy rotisserie chicken is the “main event” at these Cobble Hill- Park Slope neighborhood faves offering tasty true Peruvian eats…”