Features On the Table

La Pulperia Heats Up Hell’s Kitchen

Photo courtesy of Hernan Valle

If you’re looking for a fun atmosphere, exceptional service and delicious Latin American cuisine in Hell’s Kitchen, look no further than La Pulperia. The perfect spot for dinner and drinks before a show, La Pulperia offers fresh seafood, carefully crafted cocktails and great vibes for everyone, whether you’re on a romantic date or out for the night with a group of friends.


La Pulperia opened in Hell’s Kitchen in March of 2021 and showcases renditions of familiar dishes infused with cross-cultural flair. The kitchen is led by Executive Chef Miguel Molina, who prides himself on his creativity, reimagining dishes from Latin and South American countries like Peru, Brazil, Argentina and Mexico, to create and plate dishes that are totally unique.


Can’t-miss starters include Lobster Taquitos, with caramelized pineapple, cilantro and avocado mousse spicy mayonnaise, Grilled Octopus, with parsnips purée, white truffle oil, shaved fennel, caramelized lemon and pimenton de la vera and Croquetas de Bacalao, filled with tender salted cod and served with citrus aioli.


Highlights from the Raw Bar selection include Hamachi Tostada, yellowtail tuna over smoked sun-dried tomato tapenade, avocado, jalapeños, and radishes, topped with crispy fried leeks and a dusting of ancho chile powder and Ceviche Mixto, a twist on classic ceviche that bears resemblance to a cocktail made with shrimp, white fish, squid, jalapeño, red onions, cilantro and avocado, creating flavor combinations that hit the palate in waves.


Chef Miguel’s creative entrees showcase a variety of dishes including Moqueca Mixta, a twist on the national dish of Brazil made with squid, langoustine, mussels, white fish, scallops, clams, cod and Spanish chorizo in a dandelion-based broth, topped with green coconut-cilantro rice; Argentinian Parrillada for two that includes a New York strip sirloin, skirt steak, short ribs, chicken, chorizo, morcilla, salsa criolla, papas a la provençal and a green salad, served with chimichurri; Octopus Paella, with Bomba rice, sofrito, saffron, fish fumet, white fish, shrimp, squid and piquillo pepper aioli and Vegan Roasted Cauliflower, with sunflower seeds, afilia crees salad, crispy red quinoa and smoked piquillo pepper romesco sauce.


Desserts include Volcano Chocolate, a chocolate lava cake in dulce de leche, topped with orange mascarpone cream; and Churros, served warm with dulce de leche.


The Beverage Program was created by Daniel Villanueva, who began his career at Cuba in the West Village. The cocktail menu is composed of fun plays on all of your favorite classic cocktails redesigned with South American spirits. Highlights include the Parcero Old Fashioned, made with Colombian Rum Viejo de Caldas Juan de la Cruz, Amaro, simple syrup and chocolate bitters, smoked in a decanter, and poured into a smoke-filled rocks glass; the Del Callao, made with Pisco, hibiscus, passion fruit, Chile Morita Syrup and lime juice; and The Mean Julep, made with whiskey, fresh lime juice, Chile Morita Syrup and mint, garnished with 24 karat gold flakes. Also included in the beverage program are red and white sangrias and sparkling wine, served to guests in a playful oversized wine glass that contains seven to eight servings, a great option for groups.


La Pulperia’s interior, designed by Andres Gomez, leans into its seafood-heavy menu with fun nautical decor. The interior is anchored by a large marble bar and lined with exposed brick. The back wall is overlapped with different shapes and sizes of framed mirrors, evoking a vintage rustic look. Floor-to-ceiling windows on the far side of the restaurant give diners a clear view of the street outside. 


Hidden at the rear of the restaurant is Nxt Room, an intimate soon-to-be-launched cocktail bar.