peruvian kitchen

today, we ate at this local place called the Peruvian Kitchen. it was so yummy!!! (and yes, i have too much time on my hands right now) =p

at the top is the Inka Kola, which is a peruvian soft drink made from plantains. it tasted like regular ol' italian soda, but it did have a slight taste of banana/plantains. but boy, was it yellow!

the appetizers to the right of the inka kola are garlic bread with this interesting dipping sauce made from the yuca plant (a potato-like plant). it had a hint of spicyness, with cilantro and some other stuff. we were talking about how it was like the healthier version of guacamole. =)

then from left to right:
1. chicken chicharron with lime soy sauce and sweet and sour pickle daikon (eh?)
2. yuca a la huancaina (yucca stuffed with cheese and topped with spicy cheese sauce)

Yucca a la Huancaina originated in the Huancayo, the capital of the central highlands region of Junin. Before the Spanish moved their stronghold to Lima, Huancayo held the dubious honor of being Peru's provisional capital during Francisco Pizarro's occupation. Huancaina, the Huancayo-style of serving boiled starch with a sauce made from cream, mustard, chili peppers, garlic, flour, olives, eggs, cheese, and huacatay, is a meld of Spanish and Peruvian. In Yucca a la Huancaina, balls of mashed yucca are stuffed with cheese before being boiled and covered with the spicy cheese sauce. The texture of the yucca is similar to very dense potato, and the sauce is reminiscent of both nacho cheese sauce and Béchamel sauce, with an additional degree of refinement; delicious. For the less adventurous, Peruvian Kitchen also offers Papa a la Huancaina, or Huancayo-style potatoes, which are almost as good.

3. lomo saltado ("steak flambe" with onion, tomatoes, french fries)
4. aji de gallina (shredded chicken breast with mild curry sauce)

everything was really tasty. i loved it! that's one place i'm definitely going back to again.

visit this site to read an extensive review on the place...

edit: oh my goodness, i just finished reading the review that i listed above on this place...here's what it says about the yuca...

Yucca also known as cassava or manioc, is a starchy root vegetable common in South America and Southeast Asia. In its raw state it contains two compounds, linamarase and cyanogenic glucosides, which combine to release cyanide when ingested. Thorough rinsing and processing, or cooking under extremely high heat, are required in order to neutralize the toxins. Although it is quite deadly if improperly treated, its ability to proliferate has made it the major starch source in a number of countries. Still, accidents involving improperly treated yucca have resulted in deaths as recently as last year.

Forget what i said about yucca being more healthier!! it's dangerous! but still good. i'll risk trying it again. :p reminds me of the japanese puffer fish, but less dangerous, of course.