FOOD & DRINK
LA PULPERIA
RUSTIC LATIN CUISINE IN NYC By Norah Bradford
ustic Latin American restaurant group La Pulperia, co-owned by Victor Medina and head chef Carlos Barroz, has been satisfying New Yorkers since its opening in Hell’s Kitchen four years ago. Since then, the partners have added two other locations on the Upper East Side and Midtown East. And no matter where you happen to dine, the food is always consistent. “La Pulperia draws inspiration from the authentic pulperias of South America, with handcrafted floor tiles from Mexico, walls, and ceilings of brick, reclaimed wood from Brazil on the ceiling and walls, rich red leather seating, and abundant shelving displaying topshelf liquor, fresh produce, and wine,” explains Medina. A native of Puebla, Mexico he has been a part of New York City’s restaurant world for over 15 years. “I spent my entire culinary career in notable New York City venues, always in the forefront of foodie destinations,” Medina told us. For his first five years in Manhattan, he worked for the renowned Jackson Hole and Joanna’s Italian Restaurant at Madison & 92 Street (known for its famous clientele, such as Paul Newman, Woody Allen, and Al Pacino to mention a few). Additionally, he managed Richard Sandoval’s acclaimed Maya and top-rated Mexican bistro Toloache. Like Medina, chef Barroz came to the U.S. in search of a culinary dream. In Argentina, he was first drawn to the kitchen through his mother and how she prepared food for the family. “I then went on to work in my family’s restaurant in Argentina. Working with my family is where my passion for cooking came to full flower,” says Barroz. He is now responsible for all three La Pluperia kitchen operations, developing innovative and delicious cuisine, as well as running a cooking class at the Upper East Side location. 78 | OUR CITY, YOUR LIFE | APRIL 2018
Fish Ribs