Casa Zoraya
Peruvian restaurant · Piedmont ·
Peruvian stunner for ceviches, pisco sours & patio dining
Peruvian stunner for ceviches, pisco sours & patio dining
"Like Oregon, Peru is a land of tall mountains, rain-drenched forests, and a spectacular coastline, and it’s a gift to Portlanders that Casa Zoraya’s owners offer Portland its creative, affordable Peruvian cuisine that fuses land and sea, Old World and New, tradition and invention. Highlights of the menu are the fresh ceviche bowls with spicy, tangy leche de tigre (“Tiger’s milk” made from fish stock, lime, and chiles) and sweet potatoes, as well as arroz con mariscos — seafood rice with rotating seasonal catch. Those dining in can enjoy frothy pisco sours and other specialty cocktails." - Ben Coleman
"Highlighted as a Peruvian stunner for ceviches and Peruvian fare, recommended on a North Portland eating route." - Dianne de Guzman
"Since Zoraya Zambrano and her children, Gary and Gloria Marmanillo, opened Casa Zoraya back in 2018, this Peruvian spot has been Piedmont’s under-the-radar gem: Ceviches land at the table like works of art, fried calamari adding crunch to a bed of fresh seasonal seafood tossed with a summery leche de tigre. Arroz Chaufa, a Peruvian fried rice dish, gets an upgrade with a passionfruit rocoto sauce, which adds dose of acidity, sweetness, and peppery zip. And the pisco sours feel like they’re shipped straight from Lima, best sipped on Casa Zoraya’s back patio on nice days." - Katherine Chew Hamilton
"Lit with string lights and sheltered from the wind, the backyard patio at this Piedmont neighborhood Peruvian restaurant is a sweet, intimate oasis for Pisco sours and anticuchos. On colder nights, skip the ceviche in favor of comfort foods like lomo saltado and aji de gallina, both of which Casa Zoraya absolutely nails. For those seeking seafood without committing to a chilly ceviche, the arroz con mariscos here, brightened with salsa criolla, is a strong move." - Thom Hilton
"A large bowl of ceviche so tempting it warranted two orders, featuring creamy, citrusy fish complemented by crisp rings of fried calamari, tender sweet potato, Peruvian hominy (choclo), and crunchy whole-fried corn kernels (cancha) for textural contrast. The menu also offers extremely tender and flavorful beef heart skewers and a pisco-centric drink program (including pisco sipped neat off-menu as a courtesy)." - Eater Staff