Germany, Puerto Rico, Ecuador, the US, all represented at the table. Bluefish Causa – Classic causa base of mashed potato flavored with olive oil, lemon juice, yellow chili, and salt. Topped with a salad of finely diced bluefish sautéed with garlic and thyme, celery, red onion, piquillo pepper, black olive, anchovy, capers, tomato, and cucumber,… Read More 2022 Menu #16
A mix of folk from the US, UK, Argentina, and Kazakhstan. Much fun had by all! Causa de Jibia – Chilled base of potato puree flavored with lemon juice, yellow chilies, olive oil, and salt. Jibia, or Humboldt squid tentacles, confited in olive oil with a mix of spices, then chilled and sliced. Garnished with… Read More 2022 Menu #7
Although we’ve had some scattered dinners, mostly private, over the last 22 months, we’re finally back and on a regular schedule. I have to admit, I’ve kind of gotten used to not really working, and being more fully retired, and Henry’s got numerous projects going right now, so we’ve decided on once a week for… Read More Launching 2022 Dinners
We finally have a traditional Peruvian restaurant in our neighborhood, Recoleta. We’ve had the more upscale, fusion, Nikkei style food available nearby – from a few years back when La Causa Nikkei opened, to the more recently opened Che Perú and Lima, the place I reviewed in the last post. And, of course, our own Casa SaltShaker with our heavily… Read More Peru Comes to Recoleta
While we gear up for a full on reopening over the next couple of weeks, we’re still offering private dinners for groups that aren’t quite ready for a communal table experience again. This time around, a local family group of seven who’ve actually been wanting to dine here for most of the last year, but… Read More A Family Affair
A round-up of a quartet of favorite dishes from the last couple of weeks, and then, we’re off for a few days in São Paulo…. Sole, Prawn, & Calamari Ceviche – diced sole and lightly poached prawns, cured in a mix of lime juice, rocoto chili, garlic, white onion, and cucumber; mixed with corn,… Read More Surf, and Turf
What has the Roving Ravenous Horde been up to recently? We’ve been bouncing about, and trying some rather different spots. First up was our 75th outing, for which I thought I’d organize something “special”. I had been to Alo’s Café & Bistro, Blanca Encalada 2120, in La Horqueta, almost exactly three years ago to try their,… Read More Horde-ing
The juggernaut that is nikkei cooking, a fusion of Japanese and Peruvian, continues apace, as does an upscale, modernized version of chifa cooking, a fusion of Chinese and Peruvian. Now, most of that is because of the large Japanese and Chinese descent population in Peru. But now and again (like every week), it occurs to me that… Read More CauSiamese