Sweet, innocent and beautiful.
Fun to shoot.
I like this still life with flyswatter too.
We had a delightful day. There was a thirty percent off sale on wine at Vons and we all stocked up.
Leslie is an amazing shipper and ended up saving over 60% somehow. Bought a beautiful sancerre.
We stopped at Panca for dinner on the way home, both jonesing for Peruvian.
Tender beef heart portions marinated in cumin, aji amarilla and who knows what else? Extremely flavorful and just the ticket to get my heart back on track. They are served skewered, with a side of Peruvian corn, salsa criolla and grilled potato.
From Wiki: Although Anticuchos are of Pre-Columbian origin, historically Anticuchos can be traced as far back as the 16th century, when they were first encountered by the Spanish conquistadors. It was at this time that European ingredients such as garlic were added, and beef began to replace the traditional llama that was used at the time of the Inca Empire. It was a popular dish among the inhabitants of the Inca Empire, and it is currently popular throughout most South American countries. Americanized versions of anticuchos are sometimes made of non-organ meats.
According to the text file from the National Library in Lima (Peru), it is believed that the term comes from the Quechua antikuchu (anti: 'East' + kuchu: 'cut' or uchu: 'porridge, mix'). The writer Erika Fetzer mentions that according to tradition, anticuchos were prepared with meat and flame. The Spanish strung the meat on sticks as skewers.
The Spaniards also brought enslaved blacks, which were established in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru. They adopted this dish.
In those days the Spanish dismissed offal as food for slaves, using non-offal meats out of the desire to have a dish that was more attractive to them. The presently used recipe, with its traditional flavor, specifically uses beef heart. In Peru, the tradition continues with the traditional name and ingredients; anticuchos are consumed by all social classes of Peru, and is especially popular as a street food.
Why did it take me so long to discover Peruvian food?
I had their half chicken plate. No one does chicken like the Peruvians. Their whole flavor set is so different than what we northern hemisphere types are used to.
We noticed that Tambo, their dulce shop two doors down, has permanently closed. Bummer but I get it. Cost benefit ratio, undoubtably. If you have not tried Panca yet, give it a shot.
Hope that you had a great weekend too.
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