the best style of Mexican cuisine, now you can enjoy the spectacular and best quesadillas that are prepared at home accompanied with avocado cream original invention of the chef of Blue Marlin, the restaurant of the moment in San Juan del Sur and is here to stay in the taste of nationals and foreigners who visit the bay of adventures and sunsets.
The Blue Marlin, we specialize in grilled dishes made with fresh and varied products of artisanal fisheries of St. Juan del Sur, meats and vegetables without miss the appetizers, burritos, tamales and tacos ever-present symbols of Mexican cuisine. Of course you can not miss the traditional Margarita can also be enjoyed at its varieties: blue, orange, pink, spicy. Another of our newest drinks are made Sea Micheladas whether very Mexican beer with Corona or black model, without violating our national drink bill.
Here we hope, against the rhythmic and calm sea of \u200b\u200bSan Juan del Sur.
The district has its origins from the pre-Inca and its official founding as a town dates from 1688.
The first humans who inhabited this area were established at the foot of the Morro Solar, and were outside the culture Ichma. Studies show that these people took fishing skills.
Chorrillos is a very old city that was incorporated as a district of Lima on January 2, 1857. Its name comes just as unique to the "brooks of water" fall from its cliffs.
Today, Chorrillos forms a tourist district and contemplation is a credit history that it holds. Thanks to generations past, today we remember the flavors they did get their season to the current Peruvian food.
"RESTAURANT Nautik" tries to recapture the magic of this seasoning and get to the delight of consumers, with a letter describing the most delicious and succulent seafood dishes, a varied selection grilled food, and all this made with the finest supplies, and accompanied by the finest imported wine cellar, plus a varied repertoire of cocktails.
Lepes Narda is one of the media and well-known chefs in Argentina. It is a culinary globetrotter is less than 40 years, but has traveled around the world and tested virtually everything that moves in the universe. It's simple, straightforward, uncomplicated cooking shows pouting of impatience when to explain obvious. In 2009, his book "Eat and have fun" won the Gourmand World Cookbook Award for best book based on a program television. is one of the star participants at the International Mistura where on Thursday, September 9, will speak on the topic "The response from the East."
Cooking is a hard job and sacrificed, how do you do to saturate? I tried to find different ways of relating to food, just to not saturate. I like working, I enjoy cooking, but the restaurant's office for many years requires a special temple. The trip changed my way of working, are stressful, but enrich and decompress.
How old grabbed your first knife? Eight roughly cut potatoes Baked them at any time of day.
Is the kitchen requires more technical or more inspiration? depends where and when, if you do an event for five hundred people require 90% of technique, if you have to cook with what you find you need one hundred per cent inspiration.
In your programs at the same kitchens recommend any rock band or a particular song. How is your relationship with music? I have many musician friends for 16 years I was an only child, and the music was an important part of my world as a child, and I think it went well naturally. I am convinced that Life is better with music than without it.
Argentina Although geography is different from Peru, I would like to hear your views on GM crops. is a very complicated issue, and we are very uninformed. There are many types and reasons, but what worries me most is the 'traceability', we have the right to know, to choose what we consume. And another issue far more worrisome is that over 85% of the patented seeds belong to the same company. We are so helpless that is scary!
See you cook and eat everything. Are you afraid of fat? fattening and low, medium build I have never worried me too. Sometimes I try to take care of myself, to have room for a trip that is planned, but in general there is an issue that worries me.
Do you think that gluttony is a sin? I do not see things as sins, but I think greed is not good. Neither the body nor the spirit. What time does your routine? varies a lot, I wake up between 8 and 9 in the morning, sometimes a little later, hopefully.
What is the most stressful time in a kitchen? And when something is staggering, when it is out of control. You see it coming, but it is precisely here that we must stay calm, cool head to think and act.
And the most dangerous? When someone is too tired or out of work. Accidents happen by excesses in general: poor sleep, poor concentration. It is important to rest.
What ingredient can not do without? of salt!
in Peru are called "gastrosexuales" (the chefs hate the term, and rightly so) to this new wave of young chefs, handsome, doing sport, the physical care and his hobbies include gourmet extra. How do you fit in this topic? Ha ha ha, did not know the term! I think I always had everything, only now we on TV and in newspapers. I care more about what you say and do a cook, who like to dress or if you like tennis ...
I have the impression that the West is a trend for kitchens Orientalize author. Do you think East is a similar trend in reverse? Just that I talk to people in Mistura, I think it's much deeper than Orientalize or vice versa. What lies ahead is something very interesting coming from East. Until now only we mix and experiment with our vision. After so many years, we began to see the response, eg Japan, Korea ...
What ingredient, product or dish has impressed you lately? Vietnamese cuisine, wines and freshness of its dishes. I ate his food every day for over a month, and my body never felt better.
What are your expectations with Mistura 2010? Many expectation. First of all eating rich, try the places, meeting other chefs, students, exchange. I have a feeling I do not know why, you can gestate something interesting, large, in Latin America.
had lunch at Sacha, a restaurant that opened eight months ago, but will be reopened (?) Next week. Local is a nice, rather small, which keeps some things from his predecessor Laurel Villa, but without the sophistication of that. It was empty, the first point of warning, perhaps because the street is being remodeled or because parking is difficult, an issue that should not be a deterrent because the valet parking is solved in the blink of an eye. difficulties found in the kitchen. The nibbling, a grilled octopus with sliced \u200b\u200bsweetened sachatomate honey and driven by a mild chilli sauce, arrived within fifteen minutes, warm, ready. Half an hour later, came the other two dishes: a guinea pig stuffed hot pepper confit with baked potato, cassava and some gnocchi bathed in a creamy artichoke. Rocoto veins protruding cooked al dente without mercy, so this arequipeño palate used to the itching it produces tears and nasal fluids warned to tame the wild product. Mission impossible. Perhaps if the skin had been over cooked and the cheese was more salty or if the pope had been bathed in the juices filling prodigious, would have emerged victorious. With the fire at the mouth was impossible appreciate the tender meat of the guinea pig confit. The chef should review this dish, first taking pains to remove the veins and maybe the hot pepper confit, as does Pedro Miguel Schiaffino in Malabar, to lower the aggression. The gnocchi were compliant, we ask no jerky (vegetarian option contained in the letter), but were no personality. The portions are not stingy and prices are very reasonable. The wine list is limited with excellent quality / price and with professional criteria chosen by sommelier Joseph Bracamonte. Review your proposal guys, the new Peruvian cuisine need fresh ideas, true, but above all it requires good technique to know the ingredients and hard work. Improve and move forward.
Interview with Mario Giordano, director of Wines of Argentina
Argentina a decade ago saw the need to build a brand-country through the wine, the way that we are committed to promoting our gastronomy. Until relatively recently, in the European and Asian and even American, to name the most important consumer markets, no one knew that Argentina was taken and produced wine, mingled even their geographic location and, except Maradona The rest was foreign global interest. On the process of dissemination and marketing of Argentine wine, Mario Giordano his experiences.
According to Matt Kramer, editor of the influential Wine Spectator magazine, Argentine wines are unique in the world. In what lies the uniqueness?
Both Kramer and Robert Parker have been generous and wise with their prophecies. Parker realized that the malbec was the great strain and that Argentina is consolidating. The uniqueness has to do with the weather, or you have it or not. Our vineyards grow to 3,200 meters high, others bloom in the southernmost part of the world, and have more than 1.600 kilometers of crops glued to the Cordillera, this creates a set of elements and irreproducible elsewhere. The strain comes from Cahors malbec and literally means "bad beak." That is, it was an interesting product for the French. Today Cahors spurting to claim its strain as the 'original' and puts his stands on the side of our world in exhibitions. That sounds fantastic. Now everyone does malbec, Australians, Californians, Chileans, but they are different and it's good that people try all. How
built their brand-country? is a long process that began to take shape in the eighties. Argentina did not export and did not need to because all production was for domestic consumption. Production of 3600 liters, three thousand consumed the domestic market. After the Falklands War was shattered economy and our wine consumption fell from one hundred liters per capita a little over thirty. I went to work in the trade sector and had an ant task because the base wine was flawed. It produced a lot but of poor quality. In partnership with some wineries began to leave the world, to participate in fairs, invite journalists from England, America, Germany associated with the tango Argentina communicate first, and later landscapes. Along with the vineyards began to improve and our production techniques, with great laboratory work, professionalism and production.
That creates "Wines of Argentina? In 92 started working the concept of image as a wine industry trade activity that brings together wineries from around the country (today 200). The first thing we did was look for an identity, and then look at the malbec. This year we have six warehouses to the markets of Amsterdam and Berlin and was an important turning point. addition, there was a stream of immigrant investors who bought land, developed new areas, invested in wineries and vineyards. Between 1990 and 2007 have continued to come entrepreneurs, Patagonia is very young, the oldest farm has seven new crops. These entrepreneurs controlled overproduction of grapes intended for table wine. In a painful decision, but bold and necessary were pulled ten thousand hectares of grapes planted high-yield but low quality. The crisis became a crisis of opportunity: two billion of foreign and domestic investment, a European concept of land ownership and the organization of production. It was difficult but we managed.
How do you see the future? still working to make ourselves known, on the basis that the soul of the Argentine malbec. Also handle the test of versatility because our wines can accompany a fusion cuisine of the place when we arrived. Every three years we review the goals to see if we have to consolidate or redefine. We plan each year, do seminars and training events producer, seller and consumer marketing organize seminars for vendors to know the behavior of the market and are aware of what is requested by new customers from Asia, Australia or Canada .
The recognized presenter Robert Alexander, best known for its program Gringo in Mexico, was San Juan del Sur by recording a special program to promote our magical port and tourist destination.
As a lover and promoter of local food, could not fail in its program on San Juan del Sur culinary component. We are therefore honored with his visit to sample the exquisite dishes prepared with Rudder Restaurant freshest products of artisanal fisheries of San Juan del Sur. During your visit to our establishment, Mr. Alexander also enjoyed a wonderful concert by of our national pride William Calderon ended with a colorful folklore show Nicaragua mine group.
The whole world will know through the channel of the stars of Mexican television some of the unique beauty, rich culture and cuisine and the varied and excellent tourism in our beautiful port.
This channel watch the stars and remember that this bay adventures, romances and sunsets waiting for you.
PUBLIC RELATIONS RUDDER RESTAURANT
2568-2243 PHONE E MAIL: restauranteeltimonsjs@yahoo.com
A great experience was lunch at the restaurant Jean Georges Vongerichten (3 Michelin stars), one of the cooks of worship in New York. In a modern facility located in the Trump Tower, at the edge of Central Park, the bright and relaxed restaurant offers food first, and what's best, including a menu for the day at prices affordable to the pocket latino ($ 35). The food is French and Asian winks, a phenomenon that has infected nearly all Western chefs, dazzled by the treatment, for hundreds of years, give oriental seafood.
The service is impeccable, the waiters are part of a well synchronized ballet, appear three or four, according to the guests they have on the table, one of them explains the dish and the others are fit for the customer. The water glasses filled regularly, without one having to ask. They are located just steps from the table, so that they are willing to call without being invasive. dishes we got to try, had array of textures and temperatures, but very balanced in flavor. Some were very cool, by the use of soft citrus such as lime, others with a sweet touch for species such as cinnamon or curry, all presented as a brief work of art. Jean Georges, after starting his career at 'Auberge de L'ill (the benchmark Alsatian cuisine with three Michelin stars), traveled to Bangkok, Malaysia, Vietnam, Hong Kong and Shanghai to discover new flavors and learn the techniques, which now applies in the restaurant and tapas bar escapades Spice Market which is in the area Village. Currently, Jean Georges runs a gourmet emporium with 26 restaurants across the world. Meet the cuisine and feel you have a debt to come to know Peru. At any time give us the surprise. The plate is in the photo is a picture of tuna nestled in a loop, garnished with radishes and sweet peppers on a bed of lettuce and avocado slices. The broth, added at the table by the waiter, was a champagne reduction with lime juice seasoned with nutmeg, anise, allspice, coriander, fennel hairs, some ginger and soy sauce. As small spheres decoration had a flavor as subtle as ethereal.
culinary rearrangements and changes in the district of La Molina. This time Jora local takes the pitchers with a gastronomic experience that moves away from the Creole to get deep into the "new Peruvian cuisine." The decor and furnishings of the premises have been renovated, incorporating a lounge area, a large bar, sofas and chairs in the dining room and lighting lamps pendants. The wine-colored walls, one of them features a large mural with gourd background. The music is protagonist and consistent with the type of premises seeking to provide. The Charter, reasonably short, has been worked by Daniel Sologuren, former chef of the remembered Madeira, and a group of young cooks seeking to develop under Rita Romero, owner of the premises. Some dishes include the provenance of the product, a trend that aims to build the PDO and evidence that has direct contact with suppliers cook. Jora's cuisine is simple, with good inputs and distinct flavors. The super hits with duck stuffed green tamalito (S /. 25) in the that combines intense flavors, textures and temperature gradients in the kebab trolley in huatia beef and fish sweating (S /. 42) prepared Caravelí croaker. Lack of refining the gelding jumped seafood, invaded by the dulcet of oyster sauce, bury the delicate flavors of shells and prawns, and overall management of the temperature. The portions are generous and nicely decorated. Desserts follow the same line, which is shown in the trio of Sighs (lucuma, cherimoya and classical), bread pudding and apples or fruit salad market. The wine list contains a high quarantine cloud rotation, and includes the wine of the month offers both cylinder and by the glass. Attention is friendly and the waiters come when they hear the caller installed on each table. Factsheet
: Avenida La Molina 1106 (height of the block 58 of Av Javier Prado Este). Tel: 4367034 and 6525253. Hours: Tuesday-Saturday lunch and dinner, Sunday and Monday lunch only. Average price per plate (S /. 40).
