January 25 & 27 – 2018 – 25 y 27 de Enero   Roosterfish Tiradito – sashimi cuts of roosterfish; sliced mushrooms; cured in lime juice, olive oil, white miso, garlic, rocoto, salt, white pepper; threads of limo chilies, shallots, green onions, shiso leaves; toasted corn. Tiradito de Pez Gallo – pez gallo en tiras… Read More 2018 Menu #4

January 16-20 – 2018 – 16-20 de Enero   Squid / Potato / Lemon – chilled salad of blanched squid, celery, potato, red onion, tomato, mint, basil, garlic, lemon, olive oil; salsa negra (charred rocoto, onion, and garlic blended with lime juice and olive oil). Calamár / Papa / Limón – ensalada enfriada de calamár… Read More 2018 Menu #3

January 10-13 – 2018 – 10-13 de Enero   Ratatouille Gallette – disc of polenta, reggianito cheese, and butter; broiled vegetables – zucchini with coriander seed, eggplant with smoked paprika, and tomatoes with black pepper and basil; salsa verde of parsley, anchovy, capers, piri-piri chili, olive oil; roasted piquillo pepper puree. Galette de Ratatouille –… Read More 2018 Menu #2

Some of you may remember my search for the best “Chili Rabbit” in town. It’s a Peruvian dish, on menus generally just referred to as Ajiacco con conejo, although that’s really shorthand for Ajiacco de papas con conejo, because the ajiacco dish is really the way of preparing the potatoes, and the rabbit, or sometimes chicken, or really… Read More Plate-by-Plate: Spicy Potatoes

January 2-6 – 2018 – 2-6 de Enero   Sandperch Ceviche with Passionfruit – sandperch cured in lemon, lime, and passionfruit juices with rocoto chili, olive oil, ginger, salt, black pepper; fine dice of mixed color bell peppers; sweet potato cubes caramelized in sweet wine and smoked mustard; toasted corn, red onion, cilantro, limo chilies.… Read More 2018 Menu #1

December 28-30 – 2017 – 28-30 de Diciembre Last menu of the year! / Último menú del año!   Sole & Black Tomato Ceviche – sole cured in a puree of lemon and lime juice, rocoto chili, ginger, garlic, black tomato, cilantro, mint, and salt; salad of rocoto chili, avocado, red onion, black tomato; toasted… Read More 2017 Menu #47

December 26-27 – 2017 – 26-27 de Diciembre   “Lonely” Shrimp – salad of potato, peas, corn, tomato, black olives, red onion, rocoto chili, parsley, oregano, gouda, and shrimp in a dressing of shrimp stock, black vinegar, lemon juice, olive oil, salt and pepper; arugula oil. Solterito con Camarones – ensalada de papas, arvejas, maíz, tomate,… Read More 2017 Menu #46

I promised a couple of months ago a step-by-step recipe for preparing a Peruvian Seco. Here I’m using cabrito, or baby goat, but it’s the exact same process for cordero (lamb) or carne (beef), or, I suppose, for pollo (chicken), pato (duck), or whatever other meat you may care to make into this dish. This is going to look long and… Read More Seco de… Meat