On a recent trip to Washington DC we ate at CHINA CHICANO, a Jose Andres restaurant its contemporary Peruvian cuisine and showcases the influence of Japanese and Chinese cuisine in Peruvian cooking. In fact trying new cuisines and foods when traveling is such a gift, time and time again it inspires me to try and recreate a dish when returning home. I adore this about my husband he often finds restaurants books them and takes us there. This weekend alone we ate Chinese, Peruvian, Middle Eastern and Russian.
This dish -Arroz a la Cubana features Cusco Fried rice, tomato, cucumber, sweet plantain, salsa criollo (Peruvian salsa) and fried egg.
Here is our version-
Criollo
Ingredients
- 1 medium red onion, thinly sliced
- 1 small jalapeño, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon white vinegar
- 1 tablespoons finely chopped cilantro leaves
- 1/4 teaspoon salt
Method:
- combine all of the ingredients for the red onion salsa and keep to one side.
- cook the rice
- lightly fry the plantain and little cubes of potato takes 10-20 minutes until lightly browned.
- dice tomatoes and cucumber and avocado
- add the rice to the bowl, top with plantain, potato, avocado, cucumber and tomato and the criollo then top with a fried egg,
- to me this is simple comfort food.
What new dish have you made lately?
