peruvian restaurant

Bistec A Lo Pobre

August 27, 2018Read More

Not every dish on a menu may jump out at you as something familiar. That does not mean it is not worth it to try something new. If you missed the dish I would like to call your attention too our menu item known as Bistec a lo Pobre.

steak latin

Bistec a lo Pobre translates directly to the phrase;

Steak of the poor

There are a number of unconfirmed urban legends surrounding this dish. Many of these urban legends reference that the dish was a food of working class or poor people in Peru. This may or may not be true, but after seeing what the dish is, …who cares.

Steak And Eggs…With A Latin Twist

The dish consists of steak, rice, French fries, egg, and fried plantains. It sounds more like steak and eggs on steroids. It is a complete meal straddling the bounds of breakfast, lunch, and dinner. In South America it is primarily a dish that is served at lunch. I think this dish can be served anytime. In fact the name really does not do it justice. Thus I have come up with some names which could potentially better represent this feast.

Here are some possible names…

Bistec Desayuno Tardio

Bistec Desayuno Tardio translates into steak brunch. This combination meal of steak, fries, rice, and eggs is brunchworthy. In fact, you do not have to miss out on breakfast or lunch when you order this.

Bistec Gordo

I do not think it is fair that is has poor (pobre) in the name. This dish is calorie rich and the term Bistec Gordo translates to fat steak.

Bistec y Juevos

Bistec y Juevos just means steak and eggs in Spanish. This one is simple and to the point.

But the name is not going to change..

No the name of this dish is not changing. Not here or in Peru. But, the descriptions in the names are accurate. It is an all encompassing steak, fry, rice, breakfast feast.

steak

Now the next step is try it

Come to El Sabroson in Williamsburg and enjoy this decadent dish anytime as well as some of our other unique Latin specialties.

Check out our menu

Mexican Independence Day

September 1, 2017Read More

mexico

September 16th is Mexican Independence Day. Often mistaken for Cinco De Mayo, it marks the anniversary of the beginning of s revolution to free Mexico from the clutches of Spain.

This theme was very common as Spain had most of the Latin American world under it’s captivity. The 18th and 19th centuries are marked with the struggle of now independent Latin republics to free themselves from the oppression of their Spanish conquerers.

So in a way the battle for independence from Spain is a pretty universal struggle in the Latino world.

Mistaken for Cinco De Mayo

While a lot of fun, Cinco De Mayo has no connection or bearing on Mexican Independence Day, which was fought against the French. It is still a triumph of the Mexican people but has its own holiday. In fact, here is a quick list of facts to help clarify some of the key points of Mexican Independence Day.

GritoQuick Facts About Mexican Independence Day

Since we mentioned Cinco De Mayo let us add some facts and dispel some myths about this famed holiday

  • It is not Cinco De Mayo or even part of the same conflict
  • It marked the beginning of the war not the end
  • The war lasted 11 years after it started
  • A priest,not a soilder, started the revolt
  • The symbolic founder of the revolution, priest Hidalgo is captured and killed by the Spanish before the end of the war.
  • The war starts with a bell ringing which is reenacted every year

But make no mistake..it is about freedom and the Mexicans,like so many other Latino countries will tell you, freedom isn’t free.

Now the fun part..Let’s celebrate

Enough of this political stuff, how about the fun. I know of no Latin festivals or commemorative occasions that are not marked by festivals and great food…

Declare your own independence from boring food

Come enjoy your own Independence Day celebration at El Sabroson. Multiple flavors and seasonings await you with our authentic Latin restaurant menu, including fresh Mexican food.

Latin American Cooking: Asian Fusion and Fried Rice

June 20, 2017Read More

latin_food_williamsburgAs I have mentioned before, Latin American cooking, in many ways,  is the fusion of other cultures all across the world. On top of traditional Spanish European influences early on with native populations, Latin food has additions from places you may not have realized. One of those is from Asia. In Peru, it is so ingrained it even has a name..Chifa

Chifa: Peruvian Chinese

Chifa is the imprint of the Cantonese people and is an integral part of this country’s spin on Latin cuisine. In fact that is a little bit of an understatement. Looking through different recipes, the mark of Chifa, or Latin Chinese, seems to have found its way into Peruvian dishes through things like:

  • Soy sauce
  • Ginger root
  • Oyster Sauce
  • Fried Rice

There are other seasonings,starches, and meats as well but these to me seem to have strong appeal when combined with Peruvian food and the signature Aji pepper. In fact the fried rice, has become a sensation in the Latin American palette of the Peruvian diner.

Chifa’s, or little chinese restaurants serving the fried rice, are very prevalent in many cities. By design substituting the Aji peppers for Chinese peppers takes a dish with a lot of flavor and Peruvanizes it (I think I made the term Peruvanize up, but just go with it). In fact fried rice, called Arroz Chaufa in Spanish, has so many attributes that have allowed it to proliferate.

You can mix any meat or vegetable..

Shrimp,fish, onions, carrots, pork, beef, and chicken, are just of the few things you can add to it. So whatever you serve, you can give it the unique signature of whatever you have.

You can season it scores of different ways

Latin fried rice can be infused with traditional Asian seasonings like soy sauce or ginger root. Or you can Peruvanize the flavor with an Aji Lima pepper to fire up the heat. You can really add in other seasoning elements as well to put a spin on this Cantonese favorite.

Leftovers no more

You can also just stir up a dish of Arroz Chaufa with leftover rice. Then add new or leftover elements and create a delicious dish. You can of course add the rice to any other dish, whether it gets rolled into a shell, or as a garnish for another main course.

And it is part of the local diet

And you will see it at many non Chifa restaurants. It is a popular dish as part of the regular diet. It also seems to have unlimited potential.

Latin Cooking in Williamsburg

At El Sabroson, we offer authentic Latin American cooking including some Peruvian Chifa dishes like Lomo Saltado. Come immerse yourself in the many Latin culinary subcultures at our lunch buffet

See you there

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Williamsburg Steak With A Latin Twist

January 24, 2017Read More

El Sabroson Mexican and Latin Restaurant in Williamsburg is packed full of dishes from Mexico and Latin America. Naturally they are authentic in the sense that they are prepared like they are in the home country. Many dishes, Latin or otherwise, come to the United States and get Americanized. Just look at Tex-Mex. It is kind of Mexican. It is kind of Texan. But it is all American and available everywhere in the form of fajitas and cafe style burrito bars.

Latin American And Mexican Restaurants Melting Pots On More Melting Pots

Most of our foods, like are culture, are mixtures of Americanized dishes with the foods of other countries. Usually because of immigration. This is one of the reasons we are a melting pot. But there was always an assumption made. The assumption is the United States is the only melting pot. But that is not true. Many countries, including Latin countries, are melting pots.

You probably guessed where I am going with this. Many Latin countries have dishes that have been influenced….you guessed it, by other cultures whose people immigrated. This thought was inspired by a Peruvian dish called Lomo Saltado.

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Lomo Saltado is Peruvian Beef Dish With A Special Influence

On first glance Lomo Saltado looks like a hearty South American dish. Strips of beef over rice with tomatoes,red onions,parsley,Amarillo chili and of course french fries(you can never really go wrong with those)mixed in. But the dish is so much more. It has soy sauce, a definite Asian staple for flavoring food. It is then stir fried in a large pan. Upon reading how it is made it is not a Peruvian native dish. It is a Chinese dish that has been Peruvanized with beef and seasonings. And french fries, which are a global sensation, are part of that Peruvanization.

Americanized Chinese Food

In North America we have our own Americanized versions of Chinese favorites that only distantly resemble their Sino cousins. But this is a Latin American style Chinese, via Peru. In fact the Chinese influence has had a culinary impact on the Peruvian diet.

Chifa: Peruvian Chinese Food

Chifa or Peruvian Chinese Dishes are the result of immigration from Asia to Peru. Very similar to Chinese immigrants in the United States, the dishes of the old world and the new Latin American world begin to mix. To appeal to the Latin palate some of the dishes have been modified with a Latin influence like chiles and potatoes.

Some of the dishes are very similar to the Americanized Chinese food cousins. The fried rice, called Arroz Chaufa is very similar fried rice you might find in New York City. Wonton soup is another dish where it is very close to American wonton soup (sopa wantan)

latin_steak_williamsburg

A Tasty Twist

But this is where it gets interesting. As the popularity of Latino and Mexican food grows in America, will the Peruvanized Chinese dishes get fused into Americanized Peruvian Chinese Dishes. Think about the possibilities with this list of fictional but potential entrees:

  • Lomo Saltado Burritos
    • The Saltado dish meets the burrito shell as it is filled with rice, french fries, meat, soy sauce, chiles and more.
  • Chilies Papas Fritas Con Queso
    • The classic American junk food with a spicy twist as we combine Nacho cheese and chilies, a dusting of onions and parsley over french fries
  • Mongolian Saltado
    • The Lomo Saltado dish with mongolian sauce adding a tasty twist to the beef
  • Pupusas con Arroz Carne
    • The Pupusa filled with beef fried rice and then fried

The Sky is the limit..

The future of Latin / Asian fusion is wide open for a host of new dishes never seen before. I can’t wait to taste them. In the meantime come visit us at El Sabroson for flavorful Latin American and Mexican food favorites.

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Pollo A Brasa in Williamsburg: Peruvian Chicken With Great Flavor

October 12, 2016Read More

best_pollo_a_brasa_williamsburg_For some getting good Pollo A Brasa in Newport News, Hampton or Williamsburg might be difficult to do. That is unless you go to Latin Food Gourmet El Sabroson Restaurant in Williamsburg. Peruvian Chicken, which is very similar to American Rotisserie Chicken, is available in authentic style at this Latino eatery.

The Daily Press And Pollo A Brasa

The Daily Press reviewed this Peruvian pollo specialty and seemed very pleased describing it as:

Juicy and the spices on it added a good, savory flavor. A green sauce with hints of cilantro and a little bit of kick complemented the chicken well(Castillo and Press, 2016).

Naturally many are curious as to the origin of the dish and you are in for a pleasant surprise. It is an authentic staple of the Peruvian diet. Unlike many dishes from other countries, it is very close, if not exact in continental preparation as it would be in Lima or other parts of South America.

best_pollo_a_brasa_restaurant_williamsburg_virginiaWhat is Pollo A Brasa

If you are not familiar with Latin or Peruvian Cooking the closest thing to it would be the American Rotisserie chicken. The Peruvian chicken, Pollo A Brasa, is a blackened version of this. It also traditionally is lightly salted and “is almost always served with creamy (mayonnaise-based) sauces, especially spicy chili cream sauce called aji(Pollo a la Brasa, 2016).” As always the flavor is seasoned more to the Latin American palette compared to its North American Rotisserie cousin.

A more common modern variation of this Peru export is one where the “chicken’s skin is seared and salty like a bacon-wrapped hot dog and the tender meat is juicy, reminiscent of fried chicken, but flavored with salty soy sauce, fresh cilantro, savory oregano, peppery ginger, and sweet, buttery roasted garlic flavors.” As far as texture, this combination also can be described as creating an almost caramelized texture (Pollo a la Brasa: Why you should give a cluck, 2012).”

A Staple Of The Peruvian Diet

According to an article I read the Pollo A Brasa Chicken dish is THE favorite food in Peru. It has it’s own special holiday and is a measure of buying power (like the Big Mac Index). With those credentials you can see why it is invading the hearts and stomachs of food aficionados in North America, Latino or not.

How To Get The Best Authentic Pollo A Brasa in Williamsburg Virginia

Back to that Daily Press article. Now you can see how popular the dish is.

Now where can you get it?

Here are a couple of ways you can enjoy this dish in all its glory.

  1. Go to Peru
  2. Go to El Sabroson Restaurant in Williamsburg

Let us look at those options more carefully

Option 1: Holiday to Peru In South America

An all out 16 day blowout trip to Peru including junkets in places like Cusco, Lima, Machu Picchu, Titicaca, and more will run you a little over a cool $3000. Not to mention you need a passport and money for incidentals. And then of course you have to find a Pollo A Braso place in Lima. This would be easy to find in the United States but how well do you really know the City of Lima and how good is your Spanish?

Option 2: Visit To El Sabroson Restaurant in Williamsburg, Virginia

Definitely a lot cheaper. You still get the great Peruvian Rotisserie. You don’t need to catch a plane, get a passport, fight through customs, search maps in a language and city you do not know well, or stuff giant stereotypical souvenirs into your suitcase.


To read the original write up by the Daily Press click here

Also check out more information on more Peruvian dishes like Huancaina Sauce

Check out our menu

See you at El Sabroson!

 

 

 

 

 

 


Bibliography

https://www. peruforless. com/packages/lima-nazca-arequipa-machu-picchu-puno-amazon-16-day-tour/ (no date) Available at: https://www.peruforless.com/packages/lima-nazca-arequipa-machu-picchu-puno-amazon-16-day-tour/ (Accessed: 12 October 2016).
Castillo, A. and Press, D. (2016) El Sabroson serves up tasty Latin American fare | food find. Available at: http://www.dailypress.com/entertainment/food/dp-fea-food-find-0330-20160329-story.html (Accessed: 12 October 2016).
Pollo a la Brasa (2016) in Wikipedia. Available at: https://en.wikipedia.org/wiki/Pollo_a_la_Brasa (Accessed: 12 October 2016).
Pollo a la Brasa: Why you should give a cluck (2012) Available at: http://www.foodbeast.com/news/pollo-a-la-brasa-why-you-should-give-a-cluck/ (Accessed: 12 October 2016).

Citations, Quotes & Annotations

https://www. peruforless. com/packages/lima-nazca-arequipa-machu-picchu-puno-amazon-16-day-tour/ (no date) Available at: https://www.peruforless.com/packages/lima-nazca-arequipa-machu-picchu-puno-amazon-16-day-tour/ (Accessed: 12 October 2016).

(no date)

Castillo, A. and Press, D. (2016) El Sabroson serves up tasty Latin American fare | food find. Available at: http://www.dailypress.com/entertainment/food/dp-fea-food-find-0330-20160329-story.html (Accessed: 12 October 2016).

(Castillo and Press, 2016)

“Juicy and the spices on it added a good, savory flavor. A green sauce with hints of cilantro and a little bit of kick complemented the chicken well.” (Castillo and Press, 2016)

Pollo a la Brasa (2016) in Wikipedia. Available at: https://en.wikipedia.org/wiki/Pollo_a_la_Brasa (Accessed: 12 October 2016).

(Pollo a la Brasa, 2016)

“is almost always served with creamy (mayonnaise-based) sauces, especially spicy chili cream sauce called ajĂ­” (Pollo a la Brasa, 2016)

Pollo a la Brasa: Why you should give a cluck (2012) Available at: http://www.foodbeast.com/news/pollo-a-la-brasa-why-you-should-give-a-cluck/ (Accessed: 12 October 2016).

(Pollo a la Brasa: Why you should give a cluck, 2012)

“The chicken’s skin is seared and salty like a bacon-wrapped hot dog and the tender meat is juicy, reminiscent of fried chicken, but flavored with salty soy sauce, fresh cilantro, savory oregano, peppery ginger, and sweet, buttery roasted garlic flavors.” (Pollo a la Brasa: Why you should give a cluck, 2012)

 

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