HOUSE · The Line
/01
Pulpa Clásica
$26
CORVINA / ROCOTO / CAMOTE
Sea bass cured ten minutes in leche de tigre, rocoto pepper and sweet potato. The line.
HEAT 3/5
2019
PULPA — LIMA · MIAMI · EST. 2019
Lime-cured.
Ice-cold.
Fifteen minutes
ocean-to-bar.
A fifteen-seat Pacific counter where fish lands at dawn, meets cold lime at dusk, and never touches freezer. Aji amarillo leche de tigre, rocoto heat, nine limes per plate. Nothing travels.
314 Cala Ave · Miami Tue–Sat · 6:30pm
/001 · Pulpa Clásica
ROCOTO 03
Press / Awards
2019 — 2026
Latin America's 50 Best
Eater Miami — Essential
The New Yorker / Food
Time Out Lima #3
Condé Nast Traveler Hot List
Bon Appétit — Best New
Michelin Guide Recognized
Latin America's 50 Best
Eater Miami — Essential
The New Yorker / Food
Time Out Lima #3
Condé Nast Traveler Hot List
Bon Appétit — Best New
Michelin Guide Recognized
Latin America's 50 Best
Eater Miami — Essential
The New Yorker / Food
Time Out Lima #3
Condé Nast Traveler Hot List
Bon Appétit — Best New
Michelin Guide Recognized
/02 — LA CARTA
Eight fish.
Ten minutes.
One cold plate.
02
Menu rotates daily. Heat is no joke. Ask.
/02
Mar Bravo
$32
PULPO / CALAMAR / ALMEJA
HEAT 4/5
/03
Leche de Tigre
$9
SHOT / AJI / LIME
HEAT 2/5
/04
Pulpa al Olivar
$24
ROBALO / BOTIJA / LIMÓN
HEAT 1/5
/05
Tiradito Nikkei
$28
ATÚN / SHISO / YUZU
HEAT 2/5
/06
Jalea Mixta
$34
MERLUZA / PULPO / YUCA
HEAT 3/5
/07
Pulpo Crudo
$30
PULPO / HUACATAY / CHULPI
HEAT 2/5
/08
Causa Limeña
$22
PAPA / AJÍ / CANGREJO
HEAT 2/5
Daily specials on the chalk wall. Ask the bar.
Full menu PDF/03 — TÉCNICA
From the boat
to the bar
in one day.
A four-step rhythm you can feel from your seat. Scroll to follow the day from the pier at 4:40am to your plate at 7:02pm.
01Desembarque/
02Corte/
03Curado/
04Plato
Desembarque → Plato
/01
Desembarque
Two boats, two fishermen, one radio. We pick what swam this morning. Nothing travels further than it has to.
04:40 / Callao Pier
/02
Corte
A single knife. A single grain direction. Each cube meets the cure at the same size so it ages at the same rate.
09:10 / Back Counter
/03
Curado
Cold lime, aji amarillo, garlic, salt. Ten minutes. Any longer and the flesh tightens into rubber. We never go over.
17:55 / Leche de Tigre
/04
Plato
Cold plate. Plated by the cook who cured it. You watch it land. You have ninety seconds before we reset the spoon.
19:02 / The Bar
/04 — LOS NÚMEROS
Numbers we
refuse to fake.
A tiny counter with a large amount of discipline. The math of the room, written out by hand every service.
0 min
Cure window. Not a second longer.
0 boats
Our entire supply chain. Callao pier.
0 limes
Squeezed fresh for every plate served.
0%
Menu rotated daily by what the boats bring.
/05 — EL EQUIPO
Four people.
One counter.
Gabriela trained in Lima, cooked in Tokyo, came home to Callao. The team behind every cure is standing two steps from your plate.
/01
Gabriela Acurio
Head Chef / Founder
/02
Mateo Valdivia
Cure Master / Sous
/03
Renata Flores
Bar / Pisco Program
/04
Javier Ochoa
Boat Liaison
/06 — LAS RESEÑAS
Voices.
Not ours.
01 / 04
“
Sharp, impossibly cold, and honest. Pulpa treats the ten-minute window like a ceremony and you feel every second of it on the tongue.
Priya Naranjo
The New Yorker
/07 — PREGUNTAS
Answers.
Un-hedged.
Everything we get asked most. Anything else — text the counter at 305-PULPA-77.
Yes. We seat fifteen at the counter in two turns — 6:30 and 8:45. Walk-in standing space opens at 10:15 for a late shift.
Every plate is built in front of you. Shellfish crosses the line. If you carry an epi-pen please tell us when you book — we'll set a separate station.
Two boats out of Callao, Peru, landed dawn the same day. If weather keeps them in, we close early. We never fly frozen in.
Tuesday–Saturday, 6:30pm–12:00am. Kitchen stops at 11. Valet at the corner of 3rd and Cala; flat rate twelve dollars.
/08 — RESERVA
Book the
counter.
Fifteen seats, two turns. Tuesday through Saturday. A walk-in standing shift opens at 10:15 for the late crowd.