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Cora Cora Restaurant 2022 Family Business Second Place Less Than 25 Full Time Employees

Photo by Christopher Hodson
Industry: Restaurant and hospitality  Year Founded: 2011 Website:
More Information

Cora Cora is a family-run Peruvian restaurant.

Tell us a bit about your recent accomplishments.

This year, Cora Cora was named James Beard Award Semifinalist in two separate categories – Outstanding Restaurant (a national category) and Best Chef – New England. Cora Cora was the only restaurant from Connecticut in the former category, and chef Macarena was one of only two chefs from the state in the latter category (and under the age of 30).

The James Beard Awards are akin to the Oscars for the restaurant industry and a highly-prestigious distinction.

Where do you see your business in the next five years?

Cora Cora would love to expand to a second location to be able to offer its culinary experience to more guests.

What are your guiding business principles?

Cora Cora’s three main pillars are high-quality ingredients, a warm and welcoming family-like experience, and the best customer service.

How has your company shifted its strategy during the pandemic?

As a restaurant during the pandemic, Cora Cora had to be innovative and creative with its business in order to continue. Located in a former McDonald’s building, Cora Cora was able to use the drive-through pick-up window, allowing for a safer option for people who wanted to order. This option really carried the restaurant through the pandemic’s toughest times.

What are your family values and how do they contribute to your business success?

Among other values, the Ludena family stands for hard work, kindness and persistence. As immigrants to this country, they embody the American Dream and what it takes to make it happen, coming together to support each other and always keep going. Through their experiences, they have learned that adapting while valuing your roots is a strength. They are proud to bring a taste of Peruvian culture to their new home in the U.S.

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