Miguel was born in Brazil to Peruvian parents, and lived in Peru for 6 years before relocating to the States with his whole family in 1989. He had moved from Ohio to San Francisco in 2005, when, having cooked Peruvian food at home with his mother all his life, he decided to take it to the next level and enroll in culinary school. After that came gigs at La Mar in San Francisco, and then in NYC, under the wing of Chef Victoriano Lopez, who taught him many new things about Peruvian cooking. With Morocho, his dream is to open more food trucks in the future, and then a small restaurant in the city.
They decided to start small, because they’re aware of how demanding and difficult New Yorkers can be, compared to the public in other places, so Morocho is their attempt at slowly introducing Peruvian dishes to the passers-by, in a low-key and affordable, but high quality manner. People who eat at Morocho, are getting not only the real flavors -their ingredients are directly brought from Peru-, but also the real Peruvian experience. In Peru, after all, most of the eating is done at food vendor stalls in the street and market.