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Chef Hindrigo "Kiko" Lorran Shares All the Details on His Famous Moqueca Dish
The Below Deck Mediterranean chef revealed everything you ever wanted to know about his go-to Brazilian fish stew.
On the July 6 episode of Watch What Happens Live With Andy Cohen, moqueca was the word of the night. And that's no coincidence: On nearly every charter we've seen on Season 5 of Below Deck Mediterranean, moqueca has been uttered in the galley.
So, what exactly is the dish that chef Hindrigo "Kiko" Lorran so enjoys cooking up? He explained it all during his remote appearance in Andy's Hamptons Clubhouse.
First, the foodie had exactly 15 seconds to defend his go-to dish, and here's what he had to say about it: "I make moqueca every day because it's just amazing," Kiko gushed. "It has a lot of flavor ... it's [an] exotic plate. I think it's really good." Amazing, exotic — Kiko's sales pitch has us suddenly dreaming of fish stew.
But Andy had some follow-up questions before he could feel complete in his moqueca knowledge. Here's what else we learned: The chef's mother taught him how to make the stew, and he described its taste as "delicious" and "super good."
He's has pretty good feedback on the Brazilian dish from charter guests — though one guest did call it gooey — and he's even used it to woo potential love interests. When Andy asked Kiko if he's ever made moqueca on a date, the chef admitted: "A couple times."
There's more: The dish, Kiko said, has actually made some people cry tears of joy. It's not super caloric, and it takes about 40 minutes to make.
See more from the chef's WWHL appearance in the clip above.
