chimichurri burger

Peruvian fried chicken bites

coconut rice cake, potatoes, peppers, onions, soy teriyaki (v)

mushroom saltado

spiced tuna tiradito

white corn cheese fritters

Nikkei style kalbi beef short ribs

8 oz Snake River Farms flank steak

firecracker slaw, steam buns, sesame bbq sauce

mushroom baocitos

pineapple vinegar, cabbage slaw, pickled red onions

pork tacos

farm egg, aged parmesan, toasted brioche, caramelized onion puree, herbs* (v)

foraged mushrooms

chocolate dulce de leche tart

chorizo, fried potatoes, salsa verde, preserved lemon

grilled octopus

corn, sweet potatoes, salsa criolla, cilantro, lime

Peruvian roasted chicken

aji lime amarillo, avocado, jalapeno, cilantro*

shrimp ceviche

vermicelli dumplings

gaucho bread

fresh corn polenta, tomatoes, parmesan, fine herbs

pan seared scallops

corn, sweet potatoes, aji verde, salsa criolla, cilantro, lime (remove aji verde to make it vegan!)

Peruvian-marinated roasted tofu

sirloin, pepper, onion, potato, soy teriyaki, coconut rice (vegetarian version also available)

lomo saltado

12 ounces, pistachios, dijon, artichoke relish, piquillo pepper romesco, fine herbs

lan roc pork chop

braised brisket empanadas

achiote-marinated lamb chops

elote

piquillo pepper empanadas

In a mixing bowl, combine olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and black pepper. Stir well to combine and set aside.

Make the Chimichurri Sauce

In another bowl, mix mayonnaise and ancho chili powder until well combined. Adjust seasoning with salt and set aside.

Prepare the Ancho Aioli

Divide the ground beef into 4 equal portions and shape them into patties. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form the Burgers

Preheat a grill or skillet over medium-high heat. Season the patties with salt and pepper, then cook for about 4-5 minutes on each side, or until they reach your desired doneness. During the last minute of cooking, place a slice of chubut cheese on each patty to melt.

Cook the Burgers

Toast the burger buns if desired. Spread ancho aioli on the bottom bun, add the cooked patty with melted cheese, then top with lettuce, tomato, onion, and a generous drizzle of chimichurri sauce. Finish with the top bun.

Assemble the Burgers

Ground beef (80/20)

Chubut cheese, sliced

Burger buns

Lettuce, shredded

Tomato, sliced

Onion, thinly sliced

Olive oil

Red wine vinegar

Fresh parsley, chopped

Garlic, minced

Red pepper flakes

Salt

Black pepper

Mayonnaise

Ancho chili powder

Cut the chicken thighs into bite-sized pieces and set aside.

Prepare the Chicken

In a bowl, combine flour, cornstarch, paprika, garlic powder, cumin, salt, and black pepper. In another bowl, whisk the eggs. Dip each piece of chicken in the egg, then coat with the flour mixture.

Coat the Chicken

In a deep skillet, heat vegetable oil over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

In a small pot, combine honey, chopped hot peppers, and apple cider vinegar. Heat over low for 10 minutes, stirring occasionally. Let it cool and infuse for at least 1 hour.

Prepare the Honey

In a food processor, combine mayonnaise, fresh basil leaves, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Make the Aioli

boneless, skinless chicken thighs

all-purpose flour

cornstarch

paprika

garlic powder

cumin

salt

black pepper

eggs

vegetable oil

honey

hot peppers (such as Fresno or jalapeño)

apple cider vinegar

mayonnaise

fresh basil leaves

garlic

lemon juice

In a saucepan, combine jasmine rice with coconut milk and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

Prepare the Coconut Rice Cake

Peel and cut the potatoes into thin strips. Heat olive oil in a frying pan over medium heat and fry the potatoes until golden brown and crispy. Remove and set aside.

Prepare the Potatoes

In the same pan, add more olive oil if needed. Sauté minced garlic and ginger until fragrant. Then, add sliced onions, and bell peppers. Cook until the vegetables are slightly soft.

Cook the Vegetables

Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.

Add the Mushrooms

Pour in the soy sauce and teriyaki sauce, stirring well to coat the vegetables and mushrooms. Season with salt and black pepper to taste.

Add Sauces

To serve, layer the coconut rice cake on a plate and top with the mushroom saltado mixture. Add the crispy potatoes on the side or on top.

Serve

mushrooms

red bell pepper

yellow bell pepper

onion

potatoes

soy sauce

teriyaki sauce

olive oil

ginger

coconut milk

jasmine rice

In a medium bowl, combine lime juice, soy sauce, chili oil, minced garlic, and salt. Add the fresh tuna fillet, making sure it is fully submerged in the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Tuna

In a small bowl, whisk together sesame oil, tahini, and water until smooth and creamy. Adjust the consistency with more water if necessary. Set aside.

Prepare Sesame Emulsion

Once the tuna has marinated, remove it from the refrigerator and slice it thinly. On a serving plate, arrange the tuna slices in a circular pattern. Drizzle the sesame emulsion over the tuna.

Assemble the Dish

Top the dish with chopped cilantro, sliced red onion, and black sesame seeds. Serve immediately.

Garnish and Serve

fresh tuna fillet

lime juice

chili oil

garlic (minced)

fresh cilantro (chopped)

sesame oil

tahini

water

black sesame seeds

red onion (thinly sliced)

In a large mixing bowl, combine white corn kernels, all-purpose flour, shredded cheese, eggs, green onions, baking powder, salt, and black pepper. Mix until well combined.

Prepare the Fritter Mixture

In a deep skillet or frying pan, heat enough oil over medium heat for frying.

Heat Oil

Using a spoon or your hands, form the mixture into small patties or fritters.

Form Fritters

Carefully place the fritters into the hot oil, cooking in batches if necessary. Fry until golden brown on both sides, about 3-4 minutes per side.

Fry Fritters

Remove the fritters from the oil and place them on a paper towel to drain excess oil. Serve warm with aji verde sauce.

Drain and Serve

white corn kernels

shredded cheese (e.g., mozzarella or queso blanco)

green onions, finely chopped

baking powder

oil for frying

In a large bowl, combine soy sauce, mirin, sugar, sesame oil, minced garlic, grated ginger, and black pepper. Stir until the sugar is dissolved.

Prepare the Marinade

Add the beef short ribs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Ribs

Preheat the Grill

Remove the ribs from the marinade and let excess marinade drip off. Grill the ribs for about 5-7 minutes on each side, or until they are nicely charred and cooked to your desired doneness.

Grill the Ribs

Once done, remove the ribs from the grill. Sprinkle with chopped green onions and toasted sesame seeds before serving.

beef short ribs

mirin

sugar

garlic, minced

ginger, grated

green onions, chopped

sesame seeds, toasted

Remove the flank steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

Prepare the Steak

Rub the flank steak with olive oil, then season generously with salt and black pepper on both sides.

Season the Steak

Preheat a grill or a grill pan over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Remove the steak from the heat and let it rest for about 5-10 minutes before slicing against the grain.

Rest the Steak

Snake River Farms flank steak

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a separate bowl, mix flour and salt. Add the yeast mixture and vegetable oil to the flour. Knead until smooth, about 5 minutes. Cover and let it rise for 1 hour.

Making the Dough

In a skillet, heat a tablespoon of vegetable oil over medium heat. Add garlic and ginger, sautéing for 1 minute. Add chopped mushrooms, soy sauce, and sesame oil. Cook until mushrooms are tender, about 5-7 minutes. Stir in green onions and remove from heat.

Preparing the Filling

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a circle (about 4 inches in diameter). Place a spoonful of the mushroom mixture in the center and gather the edges to seal. Place each filled bun on a piece of parchment paper.

Shaping the Baocitos

Prepare a steamer and bring water to a boil. Place the buns in the steamer, cover, and steam for about 10-12 minutes until fluffy.

Steaming the Baocitos

Serve the steamed baocitos warm with firecracker slaw on the side and drizzle with sesame BBQ sauce.

Serving

All-purpose flour

Active dry yeast

Sugar

Warm water

Vegetable oil

Mushrooms (shiitake or button), chopped

Ginger, minced

Soy sauce

Sesame oil

Green onions, chopped

Firecracker slaw (cabbage, carrots, etc.)

Sesame BBQ sauce

In a bowl, combine the sliced red onions, apple cider vinegar, sugar, and salt. Let it sit for at least 30 minutes to pickle.

Prepare the Pickled Red Onions

In a slow cooker, add the pork shoulder and season with taco seasoning. Pour in the pineapple vinegar. Cook on low for 8 hours or until the meat is tender and shreds easily.

Cook the Pork

In a large bowl, combine the green cabbage, grated carrot, cilantro, lime juice, olive oil, salt, and pepper. Toss to combine.

Make the Cabbage Slaw

Warm the corn tortillas. Fill each tortilla with shredded pork, top with cabbage slaw, and pickled red onions. Serve immediately.

Chimichurri Burger

Peruvian Fried Chicken Bites

Mushroom Saltado

Spiced Tuna Tiradito

White Corn Cheese Fritters

Nikkei Style Kalbi Beef Short Ribs

8 Oz Snake River Farms Flank Steak

Mushroom Baocitos

Pork Tacos

Foraged Mushrooms

Chocolate Dulce De Leche Tart

Grilled Octopus

Peruvian Roasted Chicken

Shrimp Ceviche

Vermicelli Dumplings

Gaucho Bread

Pan Seared Scallops

Peruvian-marinated Roasted Tofu

Lomo Saltado

Lan Roc Pork Chop

Braised Brisket Empanadas

Achiote-marinated Lamb Chops

Elote

Piquillo Pepper Empanadas