Daddy Yankee is bringing the heat to New York but this time it’s coming from the kitchen

• Legendary Puerto Rican artist Daddy Yankee joins forces with chef Jaime Pesaque to open the restaurant Cholapink in the Big Apple.
• The Peruvian cuisine menu highlights grilled anticuchos and exclusive marinades crafted with Amazonian ingredients brought to New York.
• Located in the SoHo neighborhood, the venue opens its doors through a soft opening blending marinated traditions with contemporary fine dining.

The king of reggaeton brings Caribbean flavor and Andean seasoning to the culinary heart of the Big Apple

Proving that his visionary leadership extends far beyond concert stages to conquer the world’s most demanding business markets, Puerto Rican legend Daddy Yankee ignited the Big Apple’s culinary scene after teaming up with renowned chef Jaime Pesaque to open Cholapink in the iconic SoHo neighborhood. Indeed, this avant-garde restaurant was born with the explicit mission of transforming traditional Peruvian dishes into a contemporary culinary language, thereby offering a unique sensory experience seamlessly centered around iconic grilled anticuchos packed with intense seasonings and traditional marinades. Furthermore, the Latin superstar admitted that his deep passion for high-end Peruvian dining served as the perfect bridge to partner with the famous cook recognized by The World’s 50 Best, ensuring that New York diners enjoy an innovative Peruvian cuisine concept driven by the energy of Daddy Yankee in New York.

A culinary concept reinventing street flavors through Amazonian ingredients and bold marinades

By combining memories of vibrant local markets with the sophistication of modern cooking techniques, the gastronomic concept of the restaurant Cholapink celebrates the rich culture of the South American nation through daring pairings ranging from grilled cuts to refined vegan options. Among the flagship creations featured on the menu designed by Jaime Pesaque stand out the chicken thigh glazed with miso and mirasol chili, the beef steak paired with smoked panca chili, huancaína sauce and chimichurri, the pork belly coated in sweet-and-sour rocoto chili with pineapple chutney, the catch of the day in yuzu aioli, and the peanut-crusted mushrooms. Additionally, Cholapink’s menu integrates essential classics that speak directly to the discerning palates of SoHo patrons, including house ceviche cured in traditional tiger’s milk, chaufa fried rice and creamy choclo corn, consolidating an unforgettable Peruvian cuisine experience backed by Daddy Yankee in New York.

 

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A strategic alliance between global entertainment and fine dining making waves in SoHo

According to early reports, the restaurant will open its doors through a highly anticipated soft opening phase in the exclusive SoHo district, reaffirming both Daddy Yankee and Jaime Pesaque’s commitment to sharing cultural heritage on an international scale. Interestingly, the connection between the urban singer and the acclaimed Peruvian chef grew during the artist’s world tours, where searching for authentic regional flavors in every city gradually transformed into a friendly culinary exploration centered on the heritage of the anticucho. Consequently, the opening of Cholapink demonstrates the power of cross-industry collaborations between music and gastronomy, positioning a fresh, vibrant version of Peruvian cuisine championed by the global vision of Daddy Yankee in the competitive dining scene of New York.

 

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Key details regarding Cholapink’s culinary concept

1. Flagship menu item: Grilled anticuchos form the conceptual foundation of the project, connecting street food memories with contemporary gastronomy.
2. Authentic native ingredients: The menu incorporates native chilies, artisanal marinades, Peruvian herbs and ingredients sourced directly from various Amazonian regions.

 

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1. Options for all palates: It offers sophisticated plant-based alternatives like peanut mushrooms with herb emulsion and panca chili tailored for vegan diners.

 

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Una publicación compartida por Jaime Pesaque (@jaimepesaque)