OK it's not Andina (the penultimate Peruvian in Portland OR) but the latest creation of Chef Ricardo Zarate who was name Food and Wine 2011 Chef of the Year. This restaurant is fun, delicious, hip and welcoming. The anti-thesis of some of those-who-will-not-be-named hipster eating places threatening our chill city, Picca strives to please the customer (get it you others?) and educate the palate without pretension and pompous attitude.
- Decorated with thought and care - Walls are covered with the warmth of antique barn planks from Utah, tables are surrounded with an eclectic mix of chairs, benches and stools invite people to relax and enjoy themselves,
Just a few things we tried in our little party of four:
Choritos- steamed mussels, pancetta and aji amarillo butter
Spicy yellow tail- spicy mayo, green onions, wasabi tobiko on a causa (bite sized mashed potato cake)
Seabass tiradito- thin slice sea bass, soy sauce, lemon dressing topped with sweet potato puree and sweet potato chips
Santa barbara prawns with lemon grass yuzu kosho pesto
Each was a taste sensation, beautifully presented and brilliantly prepared. I can't wait to go back to try what I missed.
The drinks feature citrus, spice, and foam and are a pleasure to the palate and a tribute to their excellent mixologist Julian Cox. They deserve a review all their own - so next time.
N.B. Early is less noisy and you can get street parking. Although they decline substitutions they respect dietary restrictions.
CAUSA
I have not tried this recipe yet but plan to, soon and make the Causa a part of my kitchen lexicon. Will post my adaptation soon.
The following is the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado.
Ingredients:
• 1kg potatoes (yellow, if available)
• 4 tbsp ají amarillo paste
• ½ cup vegetable oil (olive oil not recommended)
• Juice 1 key lime
• 1 can of tuna-fish packed in oil
• ½ onion, finely chopped
• 1 cup mayonnaise
• 1 avocado
• Salt
Preparation:Boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste.
Mix the tuna with the chopped onions and mayonnaise.
Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.
Tip: try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.
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