https://www.saltshaker.net/20051103/peruvian-inspiration Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 29 Aug 2013 13:50:23 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-219922 Thu, 29 Aug 2013 13:50:23 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-219922 […] Moche is pricey – with wine and three courses, it ran us 150 pesos for two. About the same as Zadvarie, which is the other high end Peruvian spot in town. But despite how good that place is, Moche is […]

]]> https://www.saltshaker.net/20051103/peruvian-inspiration#comment-132164 Mon, 09 Jun 2008 17:31:01 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-132164 […] you’re looking for interesting higher quality Peruvian food, both Moche and Zadvarie provide far better dining experiences; and if Peruvian-Japanese fusion is your desire, Osaka, while […]

]]> https://www.saltshaker.net/20051103/peruvian-inspiration#comment-98014 Tue, 11 Mar 2008 12:56:52 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-98014 […] – this is the “individual” sized portion… Okay, perhaps the ceviches at Moche or Zadvarie have a touch more elegance, but they’re more expensive and a quarter the size – this was 27 […]

]]> https://www.saltshaker.net/20051103/peruvian-inspiration#comment-959 Tue, 08 Aug 2006 13:51:13 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-959 […] A few weeks ago one of our local food writers reviewed a new Japanese restaurant located just off the main strip in Barrio Chino. One of the assertions made was “Para empezar debo decir que probé las gyosas mejores de mi vida, sin exagerar.”, or, “To start I have to say the I tried the best gyozas in my life, without exaggeration.” At a later juncture, she also asserts that some of the sushi tried is, in essence, invented on site and not available anywhere else (an example given is salmon with mango and avocado, available from almost any sushi bar here I can think of). On the other hand, this same columnist recently wrote up one of our favorite Peruvian restaurants, Zadvarie, claiming that it is the only place in town offering ocopa arequipeña because they have the only source of huacatay herb in town through a store in Barrio Chino. We eat the dish regularly at other restaurants (and it’s better at some and not as good at others), and as regular readers here know, I buy huacatay in the markets in Liniers by the bagful for mere pesos. […]

]]> https://www.saltshaker.net/20051103/peruvian-inspiration#comment-230 Mon, 06 Mar 2006 19:40:19 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-230 […] Henry and I spent the day out introducing Bill to some of the sights of Buenos Aires – we launched into things locally with a tour of the Cementerio de Recoleta, with the appropriate visits to the mausolea of Evita and of Domingo Sarmiento, plus a bit of a wander. Henry’s never comfortable in the cemetery, so we didn’t stay long. From there we continued on to the Centro Cultural de Recoleta, which, unfortunately, has begun a massive renovation project, and virtually all the galleries were closed to the public. That left us meandering the walkways through the artisans’ stalls in the Fería de Recoleta, and by then, of course, hungry. Henry, as per usual, loves to show off Peruvian food, and wanted to return to Zadvarie, where we’d had a delightful lunch a few months ago. We did once again, this time seated on the rooftop terrace enjoying the beautiful weather. […]

]]> https://www.saltshaker.net/20051103/peruvian-inspiration#comment-210 Thu, 02 Mar 2006 17:21:04 +0000 https://www.saltshaker.net/20051103/peruvian-inspiration#comment-210 […] Buenos Aires – Salsa Llajwa is sometimes known as the Bolivian National Hot Sauce. I first encountered it at a restaurant in Palermo, and it was so delicious that I’d asked the manager of the restaurant what was in it. He described it as containing the Peruvian herb huacatay and the Bolivian herb quirquiña, blended with rocoto peppers and oven dried tomatoes. I’ve spent a bit of time looking for recipes, figuring one of these days, like yesterday (see last post), I’d make it out to Liniers and possibly be able to find the key ingredients. Although he didn’t mention it, every recipe I saw included either onion or garlic, so I added in a shallot. Recipes varied wildly, using various herbs, generally on the aromatic side, but from coriander to mint to parsley, and the peppers varied as well – from just rocoto to rocoto and much hotter pepper combos, to others. […]

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