Kennyz wrote:Josh is right about the fried rice, which I tried for the first time today - nearly greaseless and full of zippy flavors and varied textures. I know about the Asian influence on Peruvian cooking, but I was still surprised by just how Chinese this dish seemed, with hefty ginger and scallion at the forefront.
Kennyz wrote:NB for D'Candela regulars who haven't been there in awhile (and for new potential visitors) - the owners have expanded into the space at the corner, so they now have the storefront under the awning in Ronnie's picture as well as the one directly to the north, which has been turned into an adjoining dining room. While the old one is still the same utilitarian, brightly lit, ugly-tiled cafeteria-style room, the new one has beautiful new hardwood floors, dim lighting, and a much more serene feel to it.
JoelF wrote:...The nomination mentioned the dearth of south american restaurants in the GNRs -- I know I passed a couple others along Irving Park -- Columbian and Chilean --tell me more!
Sorry, one of those was probably mine. She's just started becoming self-mobile, and she has a hard time keeping still. Always has a great time at D'Candela.geno55 wrote:- There were kids running around uncontrolled and none of the staff seemed to care...
They do not bring the check until you ask for it, as doing so is considered rude by many people from their homeland and others.geno55 wrote:We were essentially ignored for about 30 minutes after our food was boxed up, and I had to wave down the waitress for our check.
No, this was around 5pm on Saturday. I believe you were there later, based on previous comments.Kennyz wrote:Sorry, one of those was probably mine. She's just started becoming self-mobile, and she has a hard time keeping still. Always has a great time at D'Candela.
Thanks, I didn't know this, but it would have been nice to stop by the table and check in to provide the opportunity to ask for the check.Kennyz wrote:They do not bring the check until you ask for it, as doing so is considered rude by many people from their homeland and others.
BR wrote:... I just didn't find the seasoning to be to my liking --...
thaiobsessed wrote:Two table sauces: the green one was described as 'only jalapeno'
JeffB wrote:Sorry to divert but...as discussed here before, the addictive Peruvian/Ecuadoran green table salsa, commonly just called "aji", typically has a bunch of seemingly unusual ingredients. Common ones include lettuce, feta cheese, breadcrums, and mayo. The "real" stuff uses greens called huatacay which can be found here in paste form from time to time. I believe it is also called Mexican marigold or black mint. While the aji at D'Candela might truly be just jalapenos, that seems unlikely.
kanin wrote:JeffB wrote:Sorry to divert but...as discussed here before, the addictive Peruvian/Ecuadoran green table salsa, commonly just called "aji", typically has a bunch of seemingly unusual ingredients. Common ones include lettuce, feta cheese, breadcrums, and mayo. The "real" stuff uses greens called huatacay which can be found here in paste form from time to time. I believe it is also called Mexican marigold or black mint. While the aji at D'Candela might truly be just jalapenos, that seems unlikely.
Can you refer me to the discussion you mentioned? I totally missed it if it was in this thread.
Your definition of typical is very different from mine. At its most basic and common form, aji in the Andean countries is nothing more than peppers, either fresh or reconstituted, pureed with a splash of water. The waitress was careful to point out that oil is used to get that creamy texture, although I do detect a very slight hint of garlic.
kanin wrote:JeffB wrote:Sorry to divert but...as discussed here before, the addictive Peruvian/Ecuadoran green table salsa, commonly just called "aji", typically has a bunch of seemingly unusual ingredients. Common ones include lettuce, feta cheese, breadcrums, and mayo. The "real" stuff uses greens called huatacay which can be found here in paste form from time to time. I believe it is also called Mexican marigold or black mint. While the aji at D'Candela might truly be just jalapenos, that seems unlikely.
Can you refer me to the discussion you mentioned? I totally missed it if it was in this thread.
Your definition of typical is very different from mine. At its most basic and common form, aji in the Andean countries is nothing more than peppers, either fresh or reconstituted, pureed with a splash of water. The waitress was careful to point out that oil is used to get that creamy texture, although I do detect a very slight hint of garlic.
Huacatay has a very strong flavor, even in small doses, that can easily overpower things such as yuca and potatoes. It is used for very specific dishes with equally strong-flavored components, but would typically not be used in an all-purpose table sauce. Aji is the salt/pepper/ketchup of the Andean table and is traditionally made as simply as possible.
Anyway, I haven't shared my thoughts on this nomination: Two thumbs up.
m'th'su wrote:kanin wrote:JeffB wrote:Sorry to divert but...as discussed here before, the addictive Peruvian/Ecuadoran green table salsa, commonly just called "aji", typically has a bunch of seemingly unusual ingredients. Common ones include lettuce, feta cheese, breadcrums, and mayo. The "real" stuff uses greens called huatacay which can be found here in paste form from time to time. I believe it is also called Mexican marigold or black mint. While the aji at D'Candela might truly be just jalapenos, that seems unlikely.
Can you refer me to the discussion you mentioned? I totally missed it if it was in this thread.
Your definition of typical is very different from mine. At its most basic and common form, aji in the Andean countries is nothing more than peppers, either fresh or reconstituted, pureed with a splash of water. The waitress was careful to point out that oil is used to get that creamy texture, although I do detect a very slight hint of garlic.
Of the two sauces served at D'Candela, the aji is mayo-and-mustard-based, with aji de amarillo chile and huacatay (Based on a interview I did with owner Luis Garcia.)
The greener, hotter one is jalapeno-based. Can't recall if this is also referred to as aji. I always ask for both.