HoURS: WEDnESDAy THRoUGH SATURDAy 11:30 – 9:00; SUnDAy 10:00 – 8:00 Cowboy”.) Lighted ceiling fans supplement the natural light from the large front windows which are embellished with white café curtains. A flat screen television hangs on the wall but was not turned on during my visit. A handwritten white board mounted near the counter is updated regularly to inform customers about the day’s specials. When we arrived, several tables were occupied with customers finishing their late Saturday afternoon lunches. Xiomara, who was busily working when we entered, promptly greeted and seated us and brought us menus. She then brought out a basket with a loaf of freshly-baked bread, butter, and dipping sauce, which we later learned is called Rocotto. This sauce is a specialty of El Chalan and is made using wax peppers, green peppers, and the traditional Peruvian yellow Aji pepper, so it is quite spicy, but very delicious. We overheard almost every other diner ask Xiomara about this excellent sauce. It is not only used for dipping, but can be drizzled over one’s food to enhance the flavor and spiciness. My guest and I ordered the traditional Peruvian drinks, fresh Maracuya, (passion fruit juice); and Chicha Morada, (purple corn punch), which were served over ice and were not overly sweet. We asked Xiomara for recommendations from the Peruvian menu selections before ordering our entrees. (Being Italian, I confess that I was tempted to try an Italian entrée, but decided to be more adventurous and instead try a Peruvian selection.) Xiomara informed us that the Lomo Saltado is by far their most popular entrée, adding that customers tell her it is the best in the entire Bay Area! Lomo Saltado is sautéed sirloin strips, garlic, red onions, tomatoes, and herbs mixed with French fries and served with steamed rice. other favorites cited by Xiomara were the Chupe de Camarones (Peru’s own shrimp chowder); Saltado de Mariscos (sautéed shrimp and seafood mixed with fries and served over rice); and the Seco de Cordero con Arroz y Frijoles (lamb stew in cilantro sauce, peas served with Peruvian beans, steamed rice, and marinated onions.) My guest ordered the Lomo Saltado, and I opted for a chicken entree that was not one of the stated “favorites”— Aji de Gallina. This entrée is shredded chicken served in a mild “aji amarillo” walnut gravy, served with halved potatoes, boiled egg, and steamed rice. We also requested to try the Chupe de Camarones, and Xiomara gladly brought us two small bowls before our entrees were served. It is easy to understand why this soup is a customer favorite! The soup is a cream-based broth mixed with white rice, peas, potato, onion, corn, egg, and feta cheese.Each of our bowls also boasted four large, succulent shrimp which tasted wonderful from being submerged in the yummy broth. The Lomo Saltado arrived first, a large mound of steak strips, French fries, and all the other ingredients cooked together and served with a generous portion of white rice. The seasoning on the steak was excellent, and the meal was truly a hit with my guest. The Aji de Gallina arrived covered with the promised aji amarillo walnut gravy atop the shredded chicken—almost like a stew--and the white rice and boiled potatoes were on the outside of the gravy mixture. The chunks of chicken were tender and the sauce was flavorful and surprisingly not spicy. Although I enjoyed my meal, I found the gravy to be a bit heavy, so I think I would order an entrée sans sauce the next time I dine at El Chalan. We saved room for sweet indulgences, since we had never before tried Peruvian desserts. The Helado De Lucuma (Peruvian Ice Cream), Alfajores (Peruvian Cookies with Caramel Filling), and Picarones (crunchy home-made squash fritters served with Peruvian caramel dipping sauce) all sounded quite intriguing. Being a cookie fan, I opted for the Alfajores, and my guest asked to try the Picarones. Xiomara obligingly agreed to bring us some of each dessert to sample. My guest and I fell instantly in love with the Alfajores as soon as we bit into them! Topped with powdered sugar and stuffed with generous amounts of caramel filling, the cookies were flaky, sweet, and melt-in-your-mouth delicious—the kind of cookie that makes your mouth water just by thinking of eating one! Xiomara informed us that some days, they sell over ten dozen cookies in one day! The Picarones were reminiscent of home-fried doughnuts like my grandma used oWnERS: XIoMARA MARTInEz AnD nAPTALIy MEMBREÑo PICARonES
Contra Costa Marketplace - Mar 2015
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