Episode XI: Peru

Tonight we completed our second continent on the Twin Cities Global Chowdown: South America.  Our final venture into South America was a lovely Peruvian restaurant in St. Paul, La Hacienda.  La Hacienda specializes in serving food not only from Peru, but also from Mexico, El Salvador, and some American cuisines as well.

Chips and Salsa!

Tonight La Hacienda appeared to be being operated by a very friendly man who we assumed to be the owner, and one waitress.  Upon being seated, we were brought a basket of corn chips and spicy salsa.  After inquiring about Peruvian beer (there was none to be had) Christina ordered a Corona while Zack went for a Dos Equis.  While sipping our beers, we scanned the restaurants walls which featured some very nice artwork, and a flat screen TV that was playing Spanish soap operas.

Spanish soap opera

Aji de gallina

The section of the menu devoted to Peru had several enticing options.  Christina got the Aji de Gallina (chicken and potatoes) while Zack got the Lomo Saltado (beef, onions, tomatoes, and oven friend potataoes.)  Both dishes were served with rice, and were nothing short of fantastic.  Much debate was had over which dinner was superior, but in the end, we were both winners.

Lomo Saltado

This was the first time we've ventured out for a TCGC meal in quite awhile, and we were both re-struck by how enriching this experience has been.  The owner was visibly invested in making sure we really enjoyed our meals and genuinely wanted us both to like his restaurant.  The owners of these tiny restaurants that we've gone to on this challenge have contributed to much to what we've gotten out of this experience.  It is amazing that here in our own St. Paul/Minneapolis we have people from all over the world willing to share their culture and cuisine with us.  We are very happy with how the first third of our challenge has gone, and cannot wait to embark on the next 22 countries on our list.

Peruvian food brought happiness to our St. Paul/Minneapolis.

Episode X: Chile

Christina construction the dough

The second TCGC stop in the western hemisphere was Chile.  As we quickly discovered, there are no Chilean restaurants in the Twin Cities, so we decided to cook!  After some online research (and some suggestions via social networking) we decided to make empanada de mariscos, or seafood empanadas.

Stirring up the seafood, onions and chili sauce

In order to make empanadas we first had to construct some dough.  The recipe we found called for some chopped onions mixed with chili sauce and a seafood conglomeration of shrimp, scallops and tilapia.  The recipe called for 1 and 1/2 cups of the seafood mix, of which we ended up making way, way more.  That was a good mistake.

The filling nearing completion

After the dough was created and the seafood was chopped, we mixed it with the onions and some chili sauce and fried it up on the stove.  After everything was thoroughly cooked we decided the dough was too thick to work, so Christina quickly whipped up a new batch.

Filling the dough

We spread out the dough and cut it into thin strips and then squares that were roughly 3 x 3 inches.  We took a spoonful of the seafood, onions and chili sauce and place it in the middle of the dough, wet the edges with a paper towel, then folded it over the meat and sealed it shut.

The finished product

Once we had enough to fill a pan, we fried the seafood and dough in vegetable oil until it was golden brown, then took them out to cool on some paper towels.  After ten minutes or so, they were ready to eat!  We dipped the empanadas in more chili sauce which gave them the added sauce and spice needed to make them extra delicious.  The whole process took about two hours, but in the end they were worth the wait and the work.

Chilean empanadas brought happiness to our St. Paul/Minneapolis.

Episode IX: Brazil

The Wall of Wine

Episode IX marked our first venture into South America as we went to the Twin Cities finest in Brazilian BBQ, Fogo De Chao.  Brazil also marked another TCGC first, as we welcomed special guest Margaret Peeters, sister of Christina, to the chowdown.  Margaret deserves recognition as the person who suggested we start blogging about this food adventure, which inspired us to go nuts with this idea.  Thanks Margaret!

The bar

Fogo de Chao is part of a smattering of Brazilian BBQ restaurants that are scattered throughout not just the United States, but Asia as well.  Though there are many Brazilian BBQ restaurants, the experience of eating at one is one of a kind.  We arrived promptly at 5pm when doors opened for dinner.  As we first walked in, we were astonished to see the glass walls filled to the ceiling with various bottles of wine.  Upon being seated we ordered one of the white bottles of wine and were encouraged by our servers to get up and enjoy the salad bar.

Zack and the menu of meat

We declined.

The reason?  15 different types of sizzling, juicy meat were about to be brought to us on skewers and sliced directly onto our plates.  The system is set up as follows: each person has a small coaster that when flipped on one side will invite one of the many servers to bring over their particular brand of meat, ranging from various types of beef, chicken, lamb, and pork, and slice off a portion for one to enjoy.

Some of the many kinds of meat

The typical pattern of eating would have the skewer arrive, forcing a pause in meat consumption to place it onto our plates, trying the new meat, sitting back in our chairs and saying "holy sh*t", then continuing on with either the previous meat or the current one.  It was fantastic.

(From left) Margaret, Brazilian server, Christina, Brazilian server, and Zack

To compliment the massive amounts of meat was a smattering of dishes ranging from carmelized bananas to a variation of mashed potatoes.  We ate until we couldn't imagine eating again in our lives, then snapped a picture with some of our friendly Brazilian servers.

Brazilian BBQ brought happiness to our St. Paul/Minneapolis.