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, all dressed with a smoked mustard vinaigrette.
Concha y Toro “Castillo del Diablo” Extra Brut
Vegetable Pasta Soup – Soup of onions, celery, carrots, tomato, kale, chili, hand pulled short noodles, basil, oregano, all cooked in a vegetable broth. Finished with a dash of freshly squeezed lemon juice.
Las Moras “Los Intocables” Chardonnay 2021
Palm Heart & Rocoto Tart – Sour cream short crust filled with a cheesy bechamel poured over chopped palm hearts and rocoto chilies. Finished with toasted walnuts, pumpkin seed oil, and reduced fruit vinegar glaze.
Trivento White Malbec Reserva 2021
Okay, first off, imagine the same dish plated in one of our lovely clay bowls (the bigger version of the soup bowl above). Forgot to snap a photo, this was my dinner next day.
Peruvian Pepper Steak – Peruvian cuisine has a lot of Chinese influences, particularly in chifa dishes like lomo saltado. Cubes of steak coated in a mix of salt, pepper, cumin, coriander, and chili powder, browned, then sautéed with onions, green and red bell peppers, and tomatoes, and then simmered until done in a mix of bacon stock and soy sauce. Thickened at the end with a dash of cornstarch. Served with garlic rice.
Argento “Artesano” Cabernet Franc Orgánico 2020
Dulce de Leche Crepe – Crepes seasoned with a touch of ground szechuan peppercorn, filled with Dulce de leche, then topped with orange segments marinate in warm tomato marmalade, and toasted peanuts. Dusted with cocoa.
Santa Julia Chenin Blanc Dulce Natural 2021
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