Since 2012, El Mono's founders, Matt, and Dani—have passionately pursued their mission to bring the flavors of Peru to the Bay Area. Recently relocated to 11720 San Pablo Ave, this family-owned and operated restaurant goes above and beyond, prioritizing healthy ingredients and delivering an unforgettable dining experience.
Translating to “the Monkey” in Spanish, El Mono’s logo is a playful interpretation of the Nazca geoglyph for the monkey that is prominently featured throughout the establishment along with Peruvian artwork and decor creating a warm and inviting environment.
During a visit on a rainy evening, we discovered their lively live music nights on Fridays and Saturdays. The ambiance was vibrant, thanks to the talented cajon player Pedro Rosales from the Oakland-based band Proyecto Lando, whose fusion of traditional Afro-Peruvian genres such as Lando, Zamacueca, and Peruvian Waltz created a colorful and upbeat atmosphere!
As always, we started with the ceviche. The Peruvian version is simple, made with lime juice, rocoto chili pepper, and spices with a side of sweet potatoes and toasted Andean corn. It’s a much different experience because fish is meatier with a tangy and refreshing flavor.
I have a few personal favorites at the restaurant. First, the Chupe de Camarones—a delicious shrimp chowder made with aji panca chili and topped with a perfectly poached egg. It’s a creamy, savory delight, though I always struggle to finish a full serving.
Then there's the Pesto N' Steak: a comforting dish of pasta coated in their homemade pesto sauce, accompanied by a succulent Certified Angus Beef New York steak and adorned with queso fresco. It’s a simple yet exceptional family recipe that never fails to impress.
During this last visit, we discovered the Seco de Cordeo, a stewed lamb shank dish that is fall-off-the-bone tender and infused with aromatic flavors. Accompanied by savory beans, and crowned with Creole onions it's a flavorful combination that leaves a lasting impression.
The Pisco Sour, originating from Peru, is a distinctive cocktail. It combines Pisco, a white brandy crafted from muscat grapes, with lime juice, egg white, cinnamon, and bitters. This concoction brings forth floral and herbaceous notes that beautifully complement Peruvian cuisine.
El Mono, with its full bar, serves up a tasty version, but it’s worth peeking at its specialty drink menu before deciding. Among the enticing options, two pisco-based standouts are the Chicha, boasting a stunning purple hue, and the Marcuya, which celebrates the sweetness of passion fruit. Both are delightful choices for exploration.
El Mono offers a fantastic happy hour, available all day on Mondays and Tuesdays, and from 5 PM to 7 PM on Wednesdays, Thursdays, and Fridays. As the team would say, especially as we all kick off a new year, “Cheers to Health!”
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