Pisco mules are a pretty good start.
Enter: Pisco y Nazca, a second outpost for fresh ceviche and pisco-spiked mules on a patio. It’s now open in Doral, here’s the slideshow, and here’s the menu.
Consider this an additional notch in Doral’s increasingly impressive food-related belt. Stepping in, it kind of feels like you’ve been transported to a sprawling Peruvian taberna. Copper tones. Walnut wood floors. Handmade concrete tiles inspired by Peru’s landscape. You get it.
Your play: round up a group with an affinity for citrus-soaked seafood and claim a table near the massive open kitchen. Devise a sharing strategy that includes short rib anticuchos and the mariscada made with mahi, octopus, mussels, squid ink and rice.
As for the refreshments: pisco, naturally. Sure, you can go with a traditional pisco sour. But it’s Friday. The long weekend is ahead. Go nuts and opt for the Nazca Mule, which uses the aforementioned Peruvian brandy instead of vodka.
See. Look how nuts you went just then.