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Frida breathes the love and respect for Mexican culture and cuisine since Moma “adopted” the country when he lived and worked there for five years. There’s quite a bit of sentimentality as well since his young daughter, Uma, was raised in Mexico in her early years and his son, Amaru, was born in Mexico.
When we sat down with Moma to talk about Frida and the cuisine, he was enthusiastic to discuss this new venture. He says that the concept for Frida just came to him one day out of the blue; he never had it planned. With that being said, once the vision came, Moma put all of his energy towards making Frida into the restaurant that it is today. From the beginning, his concept has been for Frida to be a lively Mexican cantina. The current menu was conceived and worked on for about six months prior to the official August 29th opening. There are approximately 40 menu selections, as well as 6 dessert options. There are classics that you’d expect, as well as some authentic Mexican dishes that not everyone is familiar with.
Moma has compiled an experienced culinary team and wait staff, many of whom are people Moma has worked with before and trusts. Cristian Ruiz hails from Mexico and is the chef in charge of Frida’s kitchen. Cristian has worked with Moma over the past 9 years; they’re pals and the masterminds here at Frida. Four of the cooks are native Mexicans, and one of the waitresses hails from Mexico. Other staff come from countries such as Brazil, Vietnam, the Philippines, Ecuador, Venezuela, and Peru. Since authentic Mexican food is relatively new to Lima, the restaurant has 10 very experienced waiters serving the customers.
Chances are good that you will do a little drinking before eating, so let’s start there. We sampled three totally different cocktails. The first was the Secreto de Frida (S/. 38), a concoction of Altos Reposado tequila (Frida’s house tequila), Havana 7 Rum, Horchata, and an IPA Chanoy beer reduction which was served in a gourd. This drink was very unique and delicious.