May 9-11 – 2019 – 9-11 de Mayo

Standout Plates – Platos Destacados

 

Vitello Tonnato (I suppose in English I could put Veal with Tuna Sauce, but no one says that, do they?) – Thin slices of veal top round, poached in bacon stock; sauce of mayonnaise, tuna, Chinese spicy bean paste, capers, anchovies; grated hard boiled egg; crumble of crisped cured pork shoulder slices; chives; pickled green peppercorns.

Vitel Toné – Laminas de peceto de ternera, pochadas en caldo de panceta; salsa de mayonesa, atún, pasta picante china de frijoles, alcaparras, anchoas; huevo duro rallado; picada de bondiola crocante; ciboulette; bayas de pimienta verde encurtidas.

 

Pork Flank Braised in Milk, Chickpeas with Sofrito – Pork flank (brisket) braised for six hours in milk, dark beer, garlic, onion, cumin, mustard, rocoto chili, salt, pepper; chickpeas cooked in vegetable stock, with a sofrito (sauteed paste) of onion, garlic, tomato, parsley, hazelnuts, sugar, saffron, salt; salad of red onion, cilantro, limo chilies in lime juice and salt.

Matambrito Braseado en Leche, Garbanzos con Sofrito – Matambrito braseado durante seis horas en leche, cerveza negra, ajo, cebolla, cómino, mostaza, rocoto, sal, pimienta; garbanzos cocidos en caldo de verduras, con un sofrito de cebolla, ajo, tomate, perejíl, avellanas, azucar, azafrán, sal; ensaladita de cebolla morada, cilantro, ají limo en jugo de lima y sal.