La Mar to the Rescue

They are serving Cuy at La Mar Cebicheria!!!!

Will be reporting as soon as I can get there!

Metamorphosis... not always for the better.

I have been waiting to eat at Limon since it reopened a month or two ago. The restaurant experienced some damage and had to close for a what seemed like a year for some renovations. The waitress said that the hotel (or apartment) above the restaurant caught on fire.

This past week, EO came to visit all the way from D.C. I'd like to think that she was here to see me, but I just happened to be a lucky casualty. I suggested we go to the Mission and where better to eat than in the delectable 16th and Valencia corridor. As always, I was running a little late, so EO started on some pitchers of sangria. Though not as good as the sangrias from Amada, the sangrias at Limon definitely left me wanting more.

This time around, I felt that the food at Limon lacked a little bit of soul. It was good, but not as good as I remembered. All in all I thought that this was a great meal, but I think I might just stick to its sister restaurant (Limon Rotisserie) for an everyday meal or head up to Cebicheria La Mar for a fancy night out. MmmmMmmm I am thinking about that Pollo a la Brasa already! The worst part of my meal was what I didn't have. The Cebiche de Camarones which used to come in a perfectly seasoned crema de rocoto was no longer on the menu!

The missing sidewalk aside, the place looks nice. I am a bigger fan of how it used to look, but decor is still nice. Now there are too many colors on the walls or the tiles or whatever they were. I liked the exclusive use of greens, yellows and browns that use to create a warmth in the room. If I remember correctly, there are sprinkles of blues and too much use of cold materials like glass. Oh well, you can't have everything...

Empanadas

Cebiche Limon

Sweet Potato Fries

Pargo Rojo

Pollo Latino

Lomo Saltado

Limon 3.5/5

Camino Inka...

They say that all roads lead to Rome. At one point, it did. Essential to the growth of the Roman Empire, the road system spanned some 53,000 miles and was considered an engineering marvel of its time.

Given that the Inca road system, or Qhapaq Nan, was equally advanced for its time, it is interesting to me that no one ever says: "all roads lead to Cuzco." If one thinks about the evolution of Peruvian vs. Italian cuisine however, than it becomes clear that in terms of food, all roads and influences do indeed lead to Peru (Improbable Fusion).

At Fresca in San Francisco, you can taste first hand the combinations of international flavors that make up Peruvian Cuisine. Here I am presenting better illustrations of the uniqueness of Peruvian food. The Lomo Saltado, a classic example of the influence by the Chinese, consists of tender slices of beef sauteed with french fries, onions, and tomatos. Delicious and colorful, this dish is something that always makes me feel better and think of home.

I am not really sure how the Aji de Gallina came about, but it is delicious! Shredded pieces of Chicken cooked with a cheese sauce... yummmm. Makes me hungry just thinking about it. Of course, a Peruvian meal would be incomplete without some Ceviche. I ordered the classic Ceviche 5 Elementos. In fact, I usually just stick to this classic, although I must point out that Fresca has a wide assortment of Ceviches such as the Ceviche Chino (ahi tuna tartare, guacamole, pisco-ponzu, aji verde, and lettuce cups).

I didn't order it this time, but I highly recommend the Seco de Cordero (braised lamb shank, white bean "tacu-tacu", butternut-cilantro sauce, pickled onions). At Fresca, dishes are simple and nicely executed. I only wish they made more traditional dishes... Where is my Cuy?

Lomo Saltado ($18)

Causa Tasting ($)

Aji de Gallina ($16)

Conchitas ($12)

Ceviche 5 Elementos ($12)

Fresca (4/5)

An Improbable Fusion

Peruvian food is an astonishing improbably fusion of cuisines with influences from the Incans, Moors, Spaniards, French, Chinese, and Japanese. In my book, it ties with Cantonese food as my favorite all time cusine!

In case you were wondering... I LOOOOOVE potatoes. They are of course a matter of national pride! According to wikipedia, over 3,000 potato varieties are grown in Peru!!!! Some Peruvian varieties that come to mind include papa amarilla, huayro, huamantanga, and perricholi. Some of these potatoes have found their ways into some of my favorite dishes including carapulcra, causa, cau cau, papa a la huancaina, lomo saltado, ocopa, and the papa rellena.

Potatoes!

Potatoes aside, what I love about Peruvian cuisine is its uniqueness. This is mainly attributed to the different kinds of aji and rocoto (chillies) and herbs such as huacatay that are used and have been used since the Incas.

Huacatay!

Aji Rocoto!

Potatoes often make me think of stews, soups, and pachamanca. Although Peruvian cuisine has its fair share of those types of dishes, not all Peruvian food is heavy and or laden with starch. Take ceviches and tiraditos for example. With the introduction of limes and onions by the Spaniards, and a new approach to fish by the Japanese, ceviche as it is known today is light AND healthy. It is a sort of "sushi meets lime."

As some of you may have heard, I am on a mission to find the best Peruvian Restaurant in San Francisco and the greater Bay Area. This has proved a bit challenging considering the deluge of new Peruvian restaurants that open every few months. Here is one that sits near the top of my list!

Opened when its sister restaurant Limon, @ 16th and Valencia, closed for renovations, Limon Rotisserie, at 21st and S. Van Ness, offers all of the Peruvian basics necessary for FABULOUS lunch or dinner. If you are by yourself, this is what I recommend that you eat...

Ceviche de Pescado y Camarones ($9.25)
Tacu Tacu ($2.50)
Trio of Sauces
Pollo a la Brasa with Fried Yucca ($7.25)
Tiramisu de Lucuma ($6.75)

Moderately priced, their menu is organized as a collection of cold and hot plates. Perfect for sampling. I would recommend getting no more than three or four plates per person. If you get chicken (you HAVE to get the chicken!), I suggest getting just one or two additional plates! More rants on what makes Peruvian Rotisserie chicken the BEST EVER later...

Limon Rotisserie 4.5/5