As we announced recently on our website and in various social media, we’re back open on a limited basis. We’re offering private lunches and dinners for groups of 2-6 people outside in the garden, i.e., we’re not going to offer communal table dinners at the big table inside just yet – and I don’t imagine most people are quite up for sitting at a table with people they don’t know just yet. And we’re not quite ready for offering indoor dining – maybe once we’ve been vaccinated and a good percentage of others are as well. Looking ahead, we’re booking out one or two meals a week so far, but hoping that that builds up as word gets around. Basically, as long as we’re available, seven days a week, lunch or dinner, and we’ll tailor the menu to each group, and price accordingly.

This past week we had a surprise romantic dinner for two. The young man booked the whole thing, and his girlfriend arrived blindfolded. She had no idea where they were going or that it was for a dinner – he’d even thrown in a sort of red herring by picking a very early time for local dining, 5pm, which is why it was so light out. He’d arranged for a couple of musicians to play Andean music throughout.

We started off the evening with a sole ceviche flavored with rocoto chilies and lemongrass in the lime curing liquid, red onions and cilantro, plus some chopped limo chilies. Classic accompaniments of corn, yam, and yuca. And, glasses of Chandon’s Rosé Brut from Mendoza.

Also served up freshly baked Pan de Manteca.

He’d specifically requested that the main course be something Bolivian, where his girlfriend is from. I went with a personal favorite, Sajta de Pollo. Sajta is a Quechua word that refers to a mortar and pestle, the traditional way of grinding the peanuts, chilies, and spices used in the preparation of this dish. Then again, that’s probably how the various ingredients in almost any Andean stew were traditionally ground, so… who knows?

Our version, a little bit modernized and with our own twists, the chicken is braised in a mix of onions, garlic, yellow chilies, cumin, cocoa, tomato, and chicken broth, and then thickened with peanut butter. We added peas at the end, and garnished it with a “salad” of julienned tomato, red onion, and rocoto chili. Served with rice and olive oil roasted Andean new potatoes.

The biggest changes from the traditional dish were using those potatoes rather than the freeze dried chuño and tunta that are usually served with it, and peanut butter rather than mortar and pestle ground peanuts.

Served with La Liga de Enologos Criolla Rosado.

And, for dessert, a dark chocolate and olive oil mousse served with a sauce of passionfruit and pureed mango, nectarine slices macerated in Frangelico liqueur, plums in Pineral liqueur, caramelized banana slices, and toasted hazelnuts.

And this week we have coming up a dinner for five with a ceviche, paella, and fruit crepe dessert; followed a few days later by a four course lunch for six, menu still being worked out. Think of it like hiring a private chef and space for a meal, and book yours now!