During its tenure in the East Bay, Pucquio boasted fresh ingredients and seasonal cuisines, such as its lunch menu cebiches and its chacho mañanero, a slow-cooked pork belly paired with sunny-side-up eggs, refritos and salsa macha.
“Pucquio humbly pays homage to the ancient traditions of the Peruvian cuisine,” according to the restaurant’s site. “Our aspiration is to share the passion that has been evident in many generations of masters whose culinary jewels can be considered some of the finest examples of Peruvian artistry.”