Chef Erik Ramirez na Llama Inn: Haɗin Peruvian na Jafananci

About the Author: Joost Nusselder, marubucin littafin girke-girken abinci mai mahimmanci na Jafananci An sabunta Satumba 26, 2020

Lokacin da muke tunanin shahararrun mutane, manyan 'yan wasan kwaikwayo, taurarin dutsen sanyi da kyawawan samfuran kera tunani.

Akwai shahararrun mashahuran mashahurai waɗanda ke da alhakin kawo mana sabbin hanyoyin dafa abinci, jita -jita masu daɗi, nishaɗi, da samfuran amfani. Erik Ramirez shine babba a cikinsu. Bari mu kalli mutumin da ke bayan abincin.

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Wanene Erik Ramirez?

Erik Ramirez ya girma a New Jersey kuma an haife shi ga iyayen Peruvian. Ya san yana son yin girki tun yana ƙarami, amma ya nisanta daga abincin Peruvian. Madadin haka, ya fara aiki a cikin New York City haɓaka ƙwarewar fasaha a cikin hanyoyin dafa abinci na Faransa da na Amurka da ke aiki a Eleven Madison Park da Irving Mill.

Koyaya, bayan tafiya zuwa Lima, ya canza alƙawura kuma ya zama mai son abinci na Peruvian. A lokacin, yana aiki tare da mai ba shi shawara Adam Schop a gidan cin abinci na Nuevo Latin Nuela.

Lokacin da Nuela ta rufe don yin hanya ga Raymi na Peru, Ramirez ya yi amfani da damar don fara yin abin da yake so. Ya fara aiki a gidan abincin yana nazarin dabarun dafa abinci, sinadarai da ɗanɗano na abincin Peruvian kuma ba da daɗewa ba ya hau kan matsayi a matsayin babban shugaba.

A cikin 2015, Ramirez yayi haɗin gwiwa tare da Juan Correa don buɗe Llama Inn a Williamsburg, Brooklyn. Gidan abincin ya shahara sosai kuma ya karɓi taurari biyu daga New York Times da Michelin Bib Gourmand.

Tun daga wannan lokacin, Ramirez ya buɗe ƙarin gidajen abinci guda biyu ciki har da Lama-San. Wannan ya gabatar da Nikkei, ko abincin Japan-Peruvian, ga Amurka.

Haɗin Peruvian na Japan

Haɗin kayan abinci na Jafananci da Peru ya zama kamar baƙon abu ga wasu, amma ya taso ne daga lokacin da masu aikin shuka na Japan suka yi ƙaura zuwa Peru a ƙarshen 20^th karni.

A tarihi, ba a kula da Jafananci sosai yayin zaman su a Peru kuma yanzu mutanen Jafananci suna da ƙasa da 1% na yawan jama'ar Peru. Duk da haka, Jafananci sun yi alamar su kuma tana ci gaba da kasancewa cikin abinci mai daɗi na Jafananci-Peruvian da ake aiki har yau.

Har ila yau karanta: waɗannan duk nau'ikan nau'ikan sushi ne da yakamata ku sani

Wuraren Sa hannu

A cikin aikin Ramirez, ya ƙirƙira daɗaɗɗen jita -jita masu daɗi waɗanda suka taimaka masa ya sanya alamar sa a duniyar dafa abinci. Ga wasu da aka san shi da su.

Tonkatsu: Tonkatsu abinci ne na Jafananci wanda ke da alade mai soyayyen nama. Ramirez ya kera tasa tasa ta amfani da naman alade Iberico da yin hidima tare da koren noodles da cucumbers. Abincin yana ba da girmamawa ga kwano tun daga ƙurucin shugaba, tallarines verde cons apanado, salon pesto spaghetti na Peru tare da nama mai burodi.

Zuciyar Noma: Zuciyar shanu na iya zama ba mai daɗi ga ko da mafi yawan masu cin abinci amma a Peru, cin wannan salo mai ƙyanƙyashe na anticuchos, wanda shine a yanka a tsinke kuma a gasa a kan skewer, ya zama gama gari kamar cin karnukan zafi.

An san Llama-San don bautar da naman saniya da aka shirya tare da salo iri-iri. Har ma suna ba da sigar hawan igiyar ruwa da turf wanda ya haɗa nama da lobster da shinkafa.

Ceviche: A Peru, al'adar ceviche ta al'ada ana yin ta ta kifin kifi na awanni da yawa har ma da dare. Da zarar tasirin Jafananci ya fara kutsawa cikin ƙasar, tasa ake kira ƙarin farashi, wanda fasahar sushi ta yi wahayi.

A Llama San, wannan ƙanshin ɗanɗano da ƙyar aka fi so. Ramirez yana hidima da shi ta hanyoyi guda biyu, ɗayan yana aiki tare da ɓarna da avocado wanda aka yayyafa da tsaba sesame da madarar damisa mai arziki. Wani sigar ta ƙunshi cubes na tuna da aka lullube da wakame tare da yankakken soyayyen tushen lotus, baƙar fata ƙaho da miya ponzu mai sha (yawanci ponzu shine miya miya mai kauri kamar yadda muke magana anan).

Tsoho Duck Nigiri: Wannan abin da aka fi so na al'adu yana fasalta guntun nama na duck wanda aka yi amfani da shi akan sushi shinkafa mai ɗanɗano tare da cilantro. Kowane yanki an ɗora shi da ayaba caramelized da ganye nasturtium don yin gabatarwa mai ban mamaki.

Lomo Saltado: Ramirez yana ɗaukar madaidaicin tsarin wannan tasa yana dafa naman sa a soya da vinegar kuma yana ƙara soyayyen faransa a matsayin gefe. Sannan, ya mai da tasa tasa yana ƙara pancakes irin na Sinawa waɗanda aka yayyafa da scallions don kunsa nama da miya barkono rocoto na Peru, chili da avocado.

Tiradito: Wannan takeoff akan kayan dafa abinci na gargajiya yana ba da jan jan maciji wanda aka yi amfani da shi tare da 'ya'yan itacen persimmon mai tsami, ginger da tsaba. Ramirez ya shimfida abubuwan da ke cikin farantin don gabatarwa mai kayatarwa kuma yana ba da shi tare da cokali yana tabbatar da cewa za ku ɗanɗana kowane morsel a cikin kowane cizo.

Arroz Con Pato: Ramirez ya sa wannan tasa nasa ta hanyar musanya duck don tsiran alade da aka ƙera cikin giya. Ya kan ci abincin tare da taimakon alayyafo ya yi mata ado da lemun tsami da man zaitun.

Abincin Abinci 10

Bugu da ƙari ga waɗannan kyawawan jita-jita da keɓaɓɓu, Ramirez kuma yana ba da abinci 10-course a Llama-San. An kira omakase, abincin dare na $ 150 ya fi ƙwarewa fiye da abinci kuma abin baƙon abu ne da ba a taɓa samu ba a Kudancin Amurka a tsakanin gidajen abinci na New York. Idan kuna sha'awar gwada wannan halittar dafa abinci, ga wasu darussan da aka haɗa.

Abincin Abinci: Abincin yana farawa tare da caviar da aka yi amfani da shi tsakanin tsintsaye biyu. Duk da yake ana ɗaukar wannan shi kaɗai abin jin daɗi, Ramirez yana ba da kayan abinci tare da miso manjar blanco, wani nau'in Kudancin Amurka dulce de leche. Kodayake wannan na iya zama ɗan ƙaramin sha'awa ga wasu masu cin abinci, muna ba ku tabbacin dandano na musamman ya fi ƙarfin gwadawa.

Entree: Darasi na biyu na musamman ne ga abokan ciniki na omakase kawai. A al'ada ana kiranta oyakadon, wannan kajin na Japan akan tasa shinkafa ya haye tare da estofado de pollo, dabbar kaji ta Peru wacce ta haɗa, menene kuma? Gizzard!

Kodayake yawancin masu dafa abinci suna ba da gizzard don nuna yanayin yanayin sa, Ramirez ya tabbatar yana da kyau da taushi kuma yana sanya shi a tsakanin omelet da shinkafa. Sakamakon shine sushi ya haɗu da haɗin dandano tsiran alade.

Shiga: Bayan irin wannan abinci mai nauyi, kuna iya tunanin ba lallai ba ne don ƙara taimakon haƙarƙarin haƙora amma Ramirez na iya roƙon ya bambanta. Gajerun haƙarƙarinsa na wagyu yanki ne mai ƙoshin naman sa mai ban sha'awa wanda aka yi amfani da shi tare da gefen salatin dankalin turawa wanda aka haɗa da shrimp da ƙananan ƙwai.

Datti: Ba zai yi daidai ba da ku ɗanɗana kayan zaki ku gaskata mu, Ramirez ba zai yi mafarkin sa ba. Don wannan kwas ɗin yana ba da ɗanɗano na kayan kwalliya wanda aka ɗora tare da shavings na kankara mai launin shuɗi da tsinken gooseberries. Kirim mai tsami ya gauraya tare da shavings na citrus da acidity na 'ya'yan itacen don ba da tasa daidai gwargwado.

Bayan Abincin Abinci: Abincin ya ƙare tare da buguwa yayin da Ramirez ke ba da harbi na pisco, wani ruwan inabi mai tsami daga ruwan inabi ko 'ya'yan itace mai ɗaci, da matcha truffle da aka haɗa tare da muna (mint na Andean). Maganin yana da ɗanɗanar buɗaɗɗen buɗaɗɗen buɗaɗɗen abinci wanda nan da nan ya ƙin yarda da ƙoshin cikawarsa wanda daga nan, shi ma ya yi shuru.

Karanta duk game da amfani da matcha koren shayi anan

Llama Inn

Llama-San ta haskaka saboda sabbin kayan al'adun giciye. Koyaya, Llama Inn shine farkon kamfani na Ramirez. Ba kamar Llama-San, Williamsburg ba, Llama Inn na Brooklyn ba ya hidimar tashe-tashen hankulan Jafananci amma, a maimakon haka ya manne da abincin Peru na gargajiya. Anan akwai wasu jita -jita na sa hannu akan wannan menu.

Kawa tare da Papa Seca da Chicharron: Ramirez ya samo asalin mahaifinsa seca ya bushe daga Peru wanda ke haifar da yanayin ƙasa wanda ya bayyana da ban mamaki. Yana zuwa shiri mai tsami tare da amfani da kawa a matsayin tushen miya mai kama da chowder.

Foie Gras tare da Cajamarca Kofi Cherimoya: Zaƙi na cherimoya yana wasa da wadatar foie gras don yin wannan ɗayan jita -jitar Ramirez. Ya ƙara kofi mai inganci wanda aka yi daga wake da aka samo a Cajamarca wanda ya dace daidai da foie gras da cherimoya.

Lobster da Veal Heart: Wannan surf da turf combo pairs lobster tare da kayan naman sa yaji.

Duck mai tsufa tare da Chancaca da Purple Masara: Anan, Ramirez yana farawa da gindin agwagwa wanda ya bushe tsawon kimanin makonni uku. Ya ƙara miya chancaca wacce ke da daɗin ƙanshi da zuma, bawon lemu da kayan ƙanshi. Ruwan masara mai ruwan shuni yana ba da cikakkiyar taɓawa.

Palo Santa tare da Oxapampa Honey: Don wannan kayan zaki, Ramirez yana amfani da palo santo, itace da aka samo daga bishiyar kabari na Bursera, don shan ice cream da aka yi daga zuma mai fure fure zuwa tsaunukan tsaunukan Oxapampa.

Llamita

Baya ga Llama Inn da Llama-San, Ramirez kuma yana da alhakin kamfani na uku; Llamita, wanda aka buɗe a ƙauyen Yamma a cikin 2018. Wannan ɗayan ya fi shagon sanwici/kofi sabanin sauran haɗin gwiwa na Ramirez.

An san LLamita saboda kofi irin na Peru da kuma sandwiches kamar ribeye tare da albasa mai ƙuna, cuku mai tsami da miya miya lomoto. Hakanan akwai sanwiciyar calamari akan menu wanda yazo tare da aji panca, aji Amarillo da ƙwanƙolin wuta.

Sauran jita -jita sun haɗa da gasasshen kaji na Peru da abincin causa wanda ya ƙunshi salatin kaji, aji Amarillo, avocado da cancha. Wani zaɓi na cirewa shine choclo wanda ya haɗa da masara, picadillo naman sa, cuku fontina da lemun tsami.

Llamita kuma yana da wurin siyarwa inda zaku iya siyan chile, kayan ƙamshin ado, kwakwalwan gida, cancha (kwayayen masara) da sauran samfuran Peru waɗanda ke da wahalar samu a Manhattan.

Tabbas Ramirez yana da tarihin ƙima. Ya samar da sabbin jita -jita da yawa waɗanda ke ba da mamaki da daɗi. Wanne daga cikin waɗannan za ku gwada a cikin dafa abinci?

Duba sabon littafin dafa abinci namu

Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.

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Joost Nusselder, wanda ya kafa Bite My Bun shine mai siyar da abun ciki, uba kuma yana son gwada sabon abinci tare da abincin Jafananci a tsakiyar sha'awar sa, kuma tare da tawagarsa yana kirkirar labaran blog mai zurfi tun daga 2016 don taimakawa masu karatu masu aminci. tare da girke -girke da nasihun girki.