This dish is a Peruvian fusion of causa, which is cold mashed potato flavored with aji amarillo, the well known yellow chili of Peru, and lomo saltado, the famous Peruvian dish of beef stew served over potato fries. The dish I had today was warm beef stew served over cold causa, a contrast in temperature that I found enjoyable. When I told the chef, he got all excited because it was this aspect of the dish that he really liked. The stew was tender beef slices served in gravy along with quartered tomatoes and half inch wide slices of red onion. It was garnished with fresh cilantro. The yellow chili in the potato added some spice, the onion added sweetness and crunch, there was sourness from the tomato, and savory goodness from the gravy. The dish came with a side of green and creamy hot sauce that provided extra heat and sourness. This was a worthy dish for my 65th birthday lunch.
Location: Peruvian Fuego, 1751 N Sunrise Way, Palm Springs, California. Date: September 18, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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