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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_120717":{"type":"posts","id":"bayareabites_120717","meta":{"index":"posts_1716263798","site":"bayareabites","id":"120717","score":null,"sort":[1505580375000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1505580375,"format":"standard","disqusTitle":"Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire","title":"Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","disqusIdentifier":"120717 https://ww2.kqed.org/bayareabites/?p=120717","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/16/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1065,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":32},"modified":1508268315,"excerpt":"Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.","title":"Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire","datePublished":"2017-09-16T09:46:15-07:00","dateModified":"2017-10-17T12:25:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","source":"Restaurants, Bars, Cafes, Pop-Ups","path":"/bayareabites/120717/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120717/preview-barranco-in-lafayette-is-the-latest-location-for-peruvian-born-chef-carlos-altamiranos-growing-empire","authors":["5567","5014"],"categories":["bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15965","bayareabites_15964","bayareabites_12456","bayareabites_1390","bayareabites_223"],"featImg":"bayareabites_120789","label":"source_bayareabites_120717"},"bayareabites_82223":{"type":"posts","id":"bayareabites_82223","meta":{"index":"posts_1716263798","site":"bayareabites","id":"82223","score":null,"sort":[1400599835000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1400599835,"format":"aside","disqusTitle":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ","title":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n","disqusIdentifier":"82223 http://blogs.kqed.org/bayareabites/?p=82223","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/20/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":886,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1400775266,"excerpt":"Cool, spicy Peruvian ceviche is the perfect dish for the record-breaking warm weather that's been hitting the Bay. Kate Williams visits Cholo Soy, the tiny Mission restaurant rumored to serve the best.\r\n","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Cool, spicy Peruvian ceviche is the perfect dish for the record-breaking warm weather that's been hitting the Bay. Kate Williams visits Cholo Soy, the tiny Mission restaurant rumored to serve the best.\r\n","title":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ","datePublished":"2014-05-20T08:30:35-07:00","dateModified":"2014-05-22T09:14:26-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay","status":"publish","path":"/bayareabites/82223/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82223/cholo-soy-a-tiny-peruvian-restaurant-in-the-mission-serves-some-of-the-best-ceviche-in-the-bay","authors":["5485"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_11079","bayareabites_13385","bayareabites_229","bayareabites_223","bayareabites_2383"],"featImg":"bayareabites_82241","label":"bayareabites"},"bayareabites_58490":{"type":"posts","id":"bayareabites_58490","meta":{"index":"posts_1716263798","site":"bayareabites","id":"58490","score":null,"sort":[1363668119000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1363668119,"format":"aside","disqusTitle":"Chef Nico Vera Shares Peru’s Unique Culinary History","title":"Chef Nico Vera Shares Peru’s Unique Culinary History","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n","disqusIdentifier":"58490 http://blogs.kqed.org/bayareabites/?p=58490","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/18/chef-nico-vera-shares-perus-unique-culinary-history/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1917,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":39},"modified":1546982289,"excerpt":"Peruvian personal Chef Nico Vera shares his recipe for Lomo Saltado, a Chinese-Peruvian beef stir-fry that exemplifies Peru's rich culinary history incorporating the flavors of five cultures: Inca, Spanish, African, Chinese and Japanese.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Peruvian personal Chef Nico Vera shares his recipe for Lomo Saltado, a Chinese-Peruvian beef stir-fry that exemplifies Peru's rich culinary history incorporating the flavors of five cultures: Inca, Spanish, African, Chinese and Japanese.","title":"Chef Nico Vera Shares Peru’s Unique Culinary History | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Nico Vera Shares Peru’s Unique Culinary History","datePublished":"2013-03-18T21:41:59-07:00","dateModified":"2019-01-08T13:18:09-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"chef-nico-vera-shares-perus-unique-culinary-history","status":"publish","path":"/bayareabites/58490/chef-nico-vera-shares-perus-unique-culinary-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58490/chef-nico-vera-shares-perus-unique-culinary-history","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_1865","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_14744","bayareabites_16263","bayareabites_1608","bayareabites_223"],"featImg":"bayareabites_58554","label":"bayareabites"},"bayareabites_642":{"type":"posts","id":"bayareabites_642","meta":{"index":"posts_1716263798","site":"bayareabites","id":"642","score":null,"sort":[1181833200000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1181833200,"format":"aside","disqusTitle":"Essencia Shows Peruvian a Light Touch","title":"Essencia Shows Peruvian a Light Touch","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_ext-700499.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_ext-700496.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A few weeks ago, I wrote that \u003ca href=\"http://www.kqed.org/weblog/food/labels/Piqueo's.jsp\">the culinary mafia had named Peruvian the new \"it\" food\u003c/a>. With the mid-May opening of \u003ca href=\"http://www.essenciarestaurant.com/\">Essencia\u003c/a> following closely on the heels of \u003ca href=\"http://www.piqeos.com\">Piqueo's\u003c/a>, it's starting to look like the pundits were right.\u003c/p>\n\u003cp>Anne Gingrass, one half of the duo behind the former Hawthorne Lane, has partnered with Juan and Carmen Cespedes, a husband-and-wife team originally from Lima, Peru to open Essencia, a 45-seat spot in Hayes Valley. The room doesn't feel small thanks to a nearly all-glass façade that allows for plenty of people watching at the bustling corner of Gough and Hayes. (It's also a great location for nabbing walk-in customers, and outdoor tables are already in the works.) Furnished simply with sustainably harvested red acacia tabletops, pale brown walls, and graphic orange and gold lampshades, the room provides a great backdrop for the folksy Peruvian landscape painting that occupies one wall. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_int-720390.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_int-720387.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Like the dining room, the menu is small. Gingrass designed it around Peru's home cooking and contemporary restaurant cuisine, but rooted it firmly in San Francisco by relying on local, organic ingredients (including hyper-local products from neighborhood vendors like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>, \u003ca href=\"http://www.moderntea.com\">Modern Tea\u003c/a>, and \u003ca href=\"http://www.miettecakes.com/gallery_2.html\">Miette Confiserie\u003c/a>.) Though some things will be imported, she is also working with Bay Area farmers to cultivate Peruvian herbs and vegetables here at home. The result is lighter food than you'll find at most of the city's other Peruvian haunts. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kampachi-760937.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kampachi-760934.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Peruvian cuisine is truly multi-cultural, drawing on Incan roots as well as Spanish, African, Chinese, Japanese, Italian, and Creole culinary traditions. Ceviche is practically a national dish, so we started with one of the three on offer: sliced Kampachi with creamy hot yellow pepper sauce ($12). This preparation might more accurately be called tiradito, which is distinguished from ceviche by two things: slices of fish rather than chunks, and a lack of onions. The sashimi-thin yellowtail was covered in spicy sauce and garnished with a salad of pickled English cucumbers, soft yam coins, and giant corn. Though I liked the cut of the delicate fish, the sauce completely overpowered it. My favorite part was the salad, which I devoured. I'd like a bowl right now, as a matter of fact.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/artichokes-779576.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/artichokes-779574.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next we shared artichokes filled with quinoa salad and lemon parsley sauce ($12). The baby artichokes could have been trimmed better to eliminate all the tough outer leaves, but the salad itself was dreamy: cool \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/against-grain.jsp\">quinoa\u003c/a> topped with roasted red peppers, fried shallots, and a subtle, well-balanced sauce I'd love to eat, drink, and bathe in from now until the end of time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/lomosaltado-795503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lomosaltado-795500.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dinner, we went with heartier classics. My boyfriend ordered the \"Lomo Saltado\" ($26.75), essentially Peruvian steak frites scattered with cilantro and served with stir-fried onions and thick slabs of crisp yucca fries. A pink filet with a nicely charred coat was sliced thin and dressed in a sprightly sauce of beef stock, soy sauce, red wine vinegar, and its own savory juices. I plan to order this on every single future visit; it would be the perfect hangover cure if it were added to the lunch menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/lamb-776892.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lamb-776891.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The leg of lamb simmered in cilantro sauce with peas and risotto ($25) tasted, of all things, Indian. I think it's easy to see why, given the ingredients. Though I ran across a few less than tender chunks, the sauce and the Parmesan-rich risotto more than made up for it. Whisked to the table in its very own miniature Le Creuset, the risotto was spooned up tableside. Since the wee pot kept it nice and warm, I compulsively nibbled on it long after my hunger was sated. Was it Peruvian? Not so far as I could tell. But it was damn good. And, like the steak, the portion was reasonable enough to finish without feeling stuffed. \u003c/p>\n\u003cp>Credit for the well-edited and well-priced wine list goes to Luis Maya, Essencia's unofficial sommelier. All the selections are imported, with the majority from Spain and Argentina, and their relatively low alcohol levels make them particularly food-friendly. We enjoyed a 2006 Laxas Albariño ($9) and a 2006 Sur de los Andes Torrontes ($7) to start. I loved the Torrontes, which is a grape more often used for blending than drunk straight up. It had honey on the nose but tasted surprisingly dry. We switched to reds for the main course, but the other real standout was the Pedro Romero Amontillado sherry ($7), which was a beautiful amber color and bright with citrus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/guanavana-736537.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/guanavana-736535.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Desserts showcased a variety of Peruvian fruits like lucama and guanavana (also known as guanabana or soursop and similar to cherimoya). The latter is a creamy fruit with citrus and vanilla notes that was perfectly suited to Essencia's fresh strawberry-topped mousse ($6). But the real must-have sweet was the plate of alfajores ($4.50), buttery cookies stuck together with a sinful stamp of dulce de leche. One of the cookies incorporated fresh coconut into the ooey-gooey middle, but I preferred the luxury of pure caramel goodness. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/alfajor-761302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/alfajor-761300.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>What ultimately makes me prefer Essencia to the city's other Peruvian-inflected restaurants is the prevalence of lighter dishes. As a result, most of the flavors, both indigenous and imported, really shine. It's also the best kind of neighborhood restaurant: friendly, appealing, comfortable, and reasonably priced. Regardless what culinary traditions influence the menu, that's always a recipe for success. \u003c/p>\n\u003cp>Note: This visit was a first impression, and the meal was comped. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Essencia\u003cbr>401 Gough Street at Hayes\u003cbr>San Francisco\u003cbr>(415) 552-8485\u003cbr>Open Monday-Saturday for lunch and dinner\u003c/p>\n\n","disqusIdentifier":"642 http://blogs.kqed.org/bayareabites/2007/06/14/essencia-shows-peruvian-a-light-touch/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/14/essencia-shows-peruvian-a-light-touch/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":958,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":22},"modified":1181833200,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"A few weeks ago, I wrote that the culinary mafia had named Peruvian the new "it" food. With the mid-May opening of Essencia following closely on the heels of Piqueo's, it's starting to look like the pundits were right. Anne Gingrass, one half of the duo behind the former Hawthorne Lane, has partnered with Juan","title":"Essencia Shows Peruvian a Light Touch | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Essencia Shows Peruvian a Light Touch","datePublished":"2007-06-14T08:00:00-07:00","dateModified":"2007-06-14T08:00:00-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"essencia-shows-peruvian-a-light-touch","status":"publish","path":"/bayareabites/642/essencia-shows-peruvian-a-light-touch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_ext-700499.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_ext-700496.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A few weeks ago, I wrote that \u003ca href=\"http://www.kqed.org/weblog/food/labels/Piqueo's.jsp\">the culinary mafia had named Peruvian the new \"it\" food\u003c/a>. With the mid-May opening of \u003ca href=\"http://www.essenciarestaurant.com/\">Essencia\u003c/a> following closely on the heels of \u003ca href=\"http://www.piqeos.com\">Piqueo's\u003c/a>, it's starting to look like the pundits were right.\u003c/p>\n\u003cp>Anne Gingrass, one half of the duo behind the former Hawthorne Lane, has partnered with Juan and Carmen Cespedes, a husband-and-wife team originally from Lima, Peru to open Essencia, a 45-seat spot in Hayes Valley. The room doesn't feel small thanks to a nearly all-glass façade that allows for plenty of people watching at the bustling corner of Gough and Hayes. (It's also a great location for nabbing walk-in customers, and outdoor tables are already in the works.) Furnished simply with sustainably harvested red acacia tabletops, pale brown walls, and graphic orange and gold lampshades, the room provides a great backdrop for the folksy Peruvian landscape painting that occupies one wall. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_int-720390.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/essencia_int-720387.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Like the dining room, the menu is small. Gingrass designed it around Peru's home cooking and contemporary restaurant cuisine, but rooted it firmly in San Francisco by relying on local, organic ingredients (including hyper-local products from neighborhood vendors like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>, \u003ca href=\"http://www.moderntea.com\">Modern Tea\u003c/a>, and \u003ca href=\"http://www.miettecakes.com/gallery_2.html\">Miette Confiserie\u003c/a>.) Though some things will be imported, she is also working with Bay Area farmers to cultivate Peruvian herbs and vegetables here at home. The result is lighter food than you'll find at most of the city's other Peruvian haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kampachi-760937.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kampachi-760934.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Peruvian cuisine is truly multi-cultural, drawing on Incan roots as well as Spanish, African, Chinese, Japanese, Italian, and Creole culinary traditions. Ceviche is practically a national dish, so we started with one of the three on offer: sliced Kampachi with creamy hot yellow pepper sauce ($12). This preparation might more accurately be called tiradito, which is distinguished from ceviche by two things: slices of fish rather than chunks, and a lack of onions. The sashimi-thin yellowtail was covered in spicy sauce and garnished with a salad of pickled English cucumbers, soft yam coins, and giant corn. Though I liked the cut of the delicate fish, the sauce completely overpowered it. My favorite part was the salad, which I devoured. I'd like a bowl right now, as a matter of fact.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/artichokes-779576.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/artichokes-779574.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Next we shared artichokes filled with quinoa salad and lemon parsley sauce ($12). The baby artichokes could have been trimmed better to eliminate all the tough outer leaves, but the salad itself was dreamy: cool \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/against-grain.jsp\">quinoa\u003c/a> topped with roasted red peppers, fried shallots, and a subtle, well-balanced sauce I'd love to eat, drink, and bathe in from now until the end of time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/lomosaltado-795503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lomosaltado-795500.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For dinner, we went with heartier classics. My boyfriend ordered the \"Lomo Saltado\" ($26.75), essentially Peruvian steak frites scattered with cilantro and served with stir-fried onions and thick slabs of crisp yucca fries. A pink filet with a nicely charred coat was sliced thin and dressed in a sprightly sauce of beef stock, soy sauce, red wine vinegar, and its own savory juices. I plan to order this on every single future visit; it would be the perfect hangover cure if it were added to the lunch menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/lamb-776892.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lamb-776891.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The leg of lamb simmered in cilantro sauce with peas and risotto ($25) tasted, of all things, Indian. I think it's easy to see why, given the ingredients. Though I ran across a few less than tender chunks, the sauce and the Parmesan-rich risotto more than made up for it. Whisked to the table in its very own miniature Le Creuset, the risotto was spooned up tableside. Since the wee pot kept it nice and warm, I compulsively nibbled on it long after my hunger was sated. Was it Peruvian? Not so far as I could tell. But it was damn good. And, like the steak, the portion was reasonable enough to finish without feeling stuffed. \u003c/p>\n\u003cp>Credit for the well-edited and well-priced wine list goes to Luis Maya, Essencia's unofficial sommelier. All the selections are imported, with the majority from Spain and Argentina, and their relatively low alcohol levels make them particularly food-friendly. We enjoyed a 2006 Laxas Albariño ($9) and a 2006 Sur de los Andes Torrontes ($7) to start. I loved the Torrontes, which is a grape more often used for blending than drunk straight up. It had honey on the nose but tasted surprisingly dry. We switched to reds for the main course, but the other real standout was the Pedro Romero Amontillado sherry ($7), which was a beautiful amber color and bright with citrus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/guanavana-736537.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/guanavana-736535.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Desserts showcased a variety of Peruvian fruits like lucama and guanavana (also known as guanabana or soursop and similar to cherimoya). The latter is a creamy fruit with citrus and vanilla notes that was perfectly suited to Essencia's fresh strawberry-topped mousse ($6). But the real must-have sweet was the plate of alfajores ($4.50), buttery cookies stuck together with a sinful stamp of dulce de leche. One of the cookies incorporated fresh coconut into the ooey-gooey middle, but I preferred the luxury of pure caramel goodness. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/alfajor-761302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/alfajor-761300.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>What ultimately makes me prefer Essencia to the city's other Peruvian-inflected restaurants is the prevalence of lighter dishes. As a result, most of the flavors, both indigenous and imported, really shine. It's also the best kind of neighborhood restaurant: friendly, appealing, comfortable, and reasonably priced. Regardless what culinary traditions influence the menu, that's always a recipe for success. \u003c/p>\n\u003cp>Note: This visit was a first impression, and the meal was comped. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Essencia\u003cbr>401 Gough Street at Hayes\u003cbr>San Francisco\u003cbr>(415) 552-8485\u003cbr>Open Monday-Saturday for lunch and dinner\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/642/essencia-shows-peruvian-a-light-touch","authors":["5023"],"categories":["bayareabites_1807"],"tags":["bayareabites_274","bayareabites_166","bayareabites_273","bayareabites_223"],"label":"bayareabites"},"bayareabites_615":{"type":"posts","id":"bayareabites_615","meta":{"index":"posts_1716263798","site":"bayareabites","id":"615","score":null,"sort":[1179504000000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1179504000,"format":"aside","disqusTitle":"First Impression: Piqueo's","title":"First Impression: Piqueo's","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Note: A write-up of any restaurant that has been open less than a month is considered a \"First Impression.\" Meaning, we want to bring you the latest and greatest from around SF but acknowledge that new spots may have some kinks to work out. We keep that in mind, and you should, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-exterior-780548.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-exterior-780544.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Is Peruvian the new \"it\" food? Judging by the slew of articles written about it in the last year, the answer is a resounding si. From the New York Times to \u003ca href=\"http://www.aracari.com/aracariperu/cuisine/images/2006_04_28USAToday_Ceviche.jpg\">USA Today\u003c/a>, from Gourmet to the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/05/09/AR2006050900337.html\">Washington Post\u003c/a>, it's getting a lot of buzz. Nuevo Latino cooking isn't new to San Francisco; we've been enjoying \u003ca href=\"http://www.frescasf.com\">Fresca\u003c/a> and \u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a> for years. Nevertheless, three weeks after \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> opened, I found myself winding my way up the pockmarked hills of Bernal Heights to see what the city's newest Peruvian place had to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-interior-721462.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-interior-721458.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>If the swarms of hungry locals are any indication, Piqueo's is already a full-blown success. When my friend and I walked in, it was still light outside and the restaurant was only half-full, but for the better part of dinner, I watched the seemingly never-ending crowd on the sidewalk outside replenish itself every time a lucky group sat down. Undoubtedly, one of the secrets to Piqueo's instantaneous popularity is the mere virtue of its existence: this is a part of town with very few chic restaurants. Chef/owner Carlos Altamirano and his wife Shu (who also own \u003ca href=\"http://www.mochicasf.com\">Mochica\u003c/a>) put a lot of care into making the space sophisticated and inviting. Arched doorways divide the restaurant into three rooms, and the many windows keep it feeling light and airy. Vivid photographs of modern-day Peru hang on brick red walls, and a lemon tree blooms on the granite bar in front of the petite open kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picadillos-798783.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picadillos-798781.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Piqueo's bills itself as \"contemporary Peruvian cuisine,\" which seems to mean a mix of California-grown ingredients and items flown in from Altamirano's native Peru -- the giant corn that appears in nearly every dish, for instance -- combined in authentic Peruvian preparations. The menu is divided into piqueos (small plates), ceviches, and entrées. Every meal begins with a small bowl of what they call picadillos, a mixture of fried whole garbanzo beans and dried corn kernels showered with flecks of tomato, red onion, cilantro and queso fresco. It was served with a spoon and nothing else, so we ended up eating it with our fingers. If heroin is anything like these zingy niblets, I can see how you might not notice when Social Services takes your kid. Thank God my friend was dieting -- I got to eat most of the bowl myself. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ceviche-717095.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ceviche-717091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Since ceviche is a signature Peruvian dish, we started with the ceviche mixto ($14). Like nearly everything we ordered, it was dramatically plated. Two mussels on the half-shell and a tangle of raw red onion sheltered chunks of halibut, squid, and prawns. The lime marinade was brash and spicy thanks to aji limo and rocoto, red Peruvian chilies, and we found ourselves wishing for a spoon to better lap it up. The bright coral prawns were the best part of the dish, and if I went again, I'd simply order the ceviche de camarones.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/potato-salad-741219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/potato-salad-741216.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After one bite, I dismissed the choclo peruano ($9) as too much like the picadillos to be worth ordering separately. But the cold salad of giant Peruvian corn, chunks of queso fresco, tomatoes, red onions, and lemon-oregano dressing eventually won me over. Though its flavors are indeed similar -- it's practically the same dish, except for the fried garbanzos -- it provided a cool and spirited contrast to the warm dishes we ordered. Word to the wise: it's hard to avoid palate fatigue when so many dishes are seasoned with the same spices and flavors, so order carefully.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/brochetts-757201.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/brochetts-757199.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our waitress raved about the anticuchon ($10), skewered sirloin brochettes drizzled with sweet and spicy BBQ-style panca sauce, but we found the meat overcooked and the sauce salty beyond reason. I simply couldn't finish what I put on my plate. It was also one-dimensional, save for the delectable puddle of avocado crema, which might have rescued a properly seasoned rendition from monotony. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/plantains-779067.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/plantains-779063.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Other than the picadillos, our favorite dish of the night was a plate of fried plantains in an orange-cinnamon glaze ($7). I'm not much for bananas, but I have adored plantains since I first tried them in an El Salvadoran restaurant with a heap of black beans and tangy sour cream on the side. As our waitress warned us, these are sweet enough to be dessert, so we decided to eat them last. From the caramelized sugars in the sauce to the slightly sour, creamy mash of the platanitos, every bite was bliss.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/garlic-shrimp-700562.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/garlic-shrimp-700560.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, we'd forgotten about the garlic shrimp ($10) still coming our way. After dessert, it was hard to go back, and when I woke up with vampire-slaying breath the next morning, I sort of wished I hadn't. Still, the shrimp were nicely cooked and the griddled bread was the perfect sponge for all that garlicky sauce. \u003c/p>\n\u003cp>Our waitress was knowledgeable and friendly, and any small flubs in service -- the lack of changed plates between courses, the traffic jam of dishes sent out too quickly by the kitchen -- should work themselves out as Piqueo's gets through opening month madness. Even if they don't, I'm already craving those picadillos.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's\u003cbr>830 Cortland Avenue\u003cbr>San Francisco\u003cbr>(415) 282-8812\u003cbr>Open for dinner 7 nights a week\u003c/p>\n\n","disqusIdentifier":"615 http://blogs.kqed.org/bayareabites/2007/05/18/first-impression-piqueos/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/18/first-impression-piqueos/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":939,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":21},"modified":1179504000,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Note: A write-up of any restaurant that has been open less than a month is considered a "First Impression." Meaning, we want to bring you the latest and greatest from around SF but acknowledge that new spots may have some kinks to work out. We keep that in mind, and you should, too. Is Peruvian","title":"First Impression: Piqueo's | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Impression: Piqueo's","datePublished":"2007-05-18T09:00:00-07:00","dateModified":"2007-05-18T09:00:00-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"first-impression-piqueos","status":"publish","path":"/bayareabites/615/first-impression-piqueos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Note: A write-up of any restaurant that has been open less than a month is considered a \"First Impression.\" Meaning, we want to bring you the latest and greatest from around SF but acknowledge that new spots may have some kinks to work out. We keep that in mind, and you should, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-exterior-780548.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-exterior-780544.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Is Peruvian the new \"it\" food? Judging by the slew of articles written about it in the last year, the answer is a resounding si. From the New York Times to \u003ca href=\"http://www.aracari.com/aracariperu/cuisine/images/2006_04_28USAToday_Ceviche.jpg\">USA Today\u003c/a>, from Gourmet to the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/05/09/AR2006050900337.html\">Washington Post\u003c/a>, it's getting a lot of buzz. Nuevo Latino cooking isn't new to San Francisco; we've been enjoying \u003ca href=\"http://www.frescasf.com\">Fresca\u003c/a> and \u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a> for years. Nevertheless, three weeks after \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> opened, I found myself winding my way up the pockmarked hills of Bernal Heights to see what the city's newest Peruvian place had to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-interior-721462.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piqueos-interior-721458.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>If the swarms of hungry locals are any indication, Piqueo's is already a full-blown success. When my friend and I walked in, it was still light outside and the restaurant was only half-full, but for the better part of dinner, I watched the seemingly never-ending crowd on the sidewalk outside replenish itself every time a lucky group sat down. Undoubtedly, one of the secrets to Piqueo's instantaneous popularity is the mere virtue of its existence: this is a part of town with very few chic restaurants. Chef/owner Carlos Altamirano and his wife Shu (who also own \u003ca href=\"http://www.mochicasf.com\">Mochica\u003c/a>) put a lot of care into making the space sophisticated and inviting. Arched doorways divide the restaurant into three rooms, and the many windows keep it feeling light and airy. Vivid photographs of modern-day Peru hang on brick red walls, and a lemon tree blooms on the granite bar in front of the petite open kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picadillos-798783.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picadillos-798781.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Piqueo's bills itself as \"contemporary Peruvian cuisine,\" which seems to mean a mix of California-grown ingredients and items flown in from Altamirano's native Peru -- the giant corn that appears in nearly every dish, for instance -- combined in authentic Peruvian preparations. The menu is divided into piqueos (small plates), ceviches, and entrées. Every meal begins with a small bowl of what they call picadillos, a mixture of fried whole garbanzo beans and dried corn kernels showered with flecks of tomato, red onion, cilantro and queso fresco. It was served with a spoon and nothing else, so we ended up eating it with our fingers. If heroin is anything like these zingy niblets, I can see how you might not notice when Social Services takes your kid. Thank God my friend was dieting -- I got to eat most of the bowl myself. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ceviche-717095.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ceviche-717091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Since ceviche is a signature Peruvian dish, we started with the ceviche mixto ($14). Like nearly everything we ordered, it was dramatically plated. Two mussels on the half-shell and a tangle of raw red onion sheltered chunks of halibut, squid, and prawns. The lime marinade was brash and spicy thanks to aji limo and rocoto, red Peruvian chilies, and we found ourselves wishing for a spoon to better lap it up. The bright coral prawns were the best part of the dish, and if I went again, I'd simply order the ceviche de camarones.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/potato-salad-741219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/potato-salad-741216.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After one bite, I dismissed the choclo peruano ($9) as too much like the picadillos to be worth ordering separately. But the cold salad of giant Peruvian corn, chunks of queso fresco, tomatoes, red onions, and lemon-oregano dressing eventually won me over. Though its flavors are indeed similar -- it's practically the same dish, except for the fried garbanzos -- it provided a cool and spirited contrast to the warm dishes we ordered. Word to the wise: it's hard to avoid palate fatigue when so many dishes are seasoned with the same spices and flavors, so order carefully.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/brochetts-757201.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/brochetts-757199.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our waitress raved about the anticuchon ($10), skewered sirloin brochettes drizzled with sweet and spicy BBQ-style panca sauce, but we found the meat overcooked and the sauce salty beyond reason. I simply couldn't finish what I put on my plate. It was also one-dimensional, save for the delectable puddle of avocado crema, which might have rescued a properly seasoned rendition from monotony. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/plantains-779067.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/plantains-779063.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Other than the picadillos, our favorite dish of the night was a plate of fried plantains in an orange-cinnamon glaze ($7). I'm not much for bananas, but I have adored plantains since I first tried them in an El Salvadoran restaurant with a heap of black beans and tangy sour cream on the side. As our waitress warned us, these are sweet enough to be dessert, so we decided to eat them last. From the caramelized sugars in the sauce to the slightly sour, creamy mash of the platanitos, every bite was bliss.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/garlic-shrimp-700562.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/garlic-shrimp-700560.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, we'd forgotten about the garlic shrimp ($10) still coming our way. After dessert, it was hard to go back, and when I woke up with vampire-slaying breath the next morning, I sort of wished I hadn't. Still, the shrimp were nicely cooked and the griddled bread was the perfect sponge for all that garlicky sauce. \u003c/p>\n\u003cp>Our waitress was knowledgeable and friendly, and any small flubs in service -- the lack of changed plates between courses, the traffic jam of dishes sent out too quickly by the kitchen -- should work themselves out as Piqueo's gets through opening month madness. Even if they don't, I'm already craving those picadillos.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's\u003cbr>830 Cortland Avenue\u003cbr>San Francisco\u003cbr>(415) 282-8812\u003cbr>Open for dinner 7 nights a week\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/615/first-impression-piqueos","authors":["5023"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_226","bayareabites_166","bayareabites_224","bayareabites_223","bayareabites_225"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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