January 24, 2017Read More
El Sabroson Mexican and Latin Restaurant in Williamsburg is packed full of dishes from MexicoÂ 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 influencedâ€¦.you guessed it, by other cultures whose people immigrated. This thought was inspired by a Peruvian dish called Lomo Saltado.
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)
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 canâ€™t wait to taste them. In the meantime come visit us at El Sabroson for flavorful Latin American and Mexican food favorites.
October 12, 2016Read More
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.
What 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).â€ť 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 â€śchicken’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.â€ť 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).â€ť
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 itâ€™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.
- Go to Peru
- 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 donâ€™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!
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).
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)
September 22, 2016Read More
Compared to 30 years ago, many Americans, both in Williamsburg and abroad, make Tex-Mex or authentic Mexican food part of their monthly repertoire of meals. Many know of the food favorites. Some even
have sampled drinks like the Margarita. But few, even here in Williamsburg, have really moved beyond to other Latino favorites from South America
Mexican food, served here in El Sabroson as part of a balanced mix of different Latino favorites, is just one type of food in the regions heavily influenced by itâ€™s Spanish origins. One recipe you must try is a Latin American sauce originating in Peru. This sauce is known as HuancaĂna Sauce.
No HuancaĂna is not Mexican Restaurant style nacho sauce..
In fact, HuancaĂna is much better than that. This sauce is a spicy cheese sauce that is both viscous, yet pours smooth. Itâ€™s most famous pairing is over potatoes, which in the Spanish language are known as pappas. So basically it is potatoes with a creamy cheese sauce. I think once more Americans realize this is what HuancaĂna is, it will become a staple in the national diet(at least for people who like cheese, but who doesnâ€™t like cheese?).
Its An El Sabroson Restaurant of Williamsburg, Virginiaâ€™s House Specialty.
The HuancaĂna sauce is one of the Especials de la Casa (house specialties). You can get it over potatoes. You can also get it over a root call Yucca. Personally I think a lot of people will really want to dump the sauce on tortillas or french fries once they realize how good it is. So what gives this sauce its distinct flavor..
What is in HuancaĂna sauce?
Originating in Peru, there are two main ingredients that give this sauce its zing. One is the Aji Amarillo chile pepper. This is also known as a yellow pepper and is very spicy. The other main ingredient is a crumbly white cheese known as queso fresco. These are blended with a starchy thickener like a cracker. You now have spicy fresh cheese sauce. This sauce can be dumped over potatoes or used as a dipping sauce. The combination of spices and cheese make it burst with flavor.
Spice warning: if spicy food is not your thing you may want to avoid this sauce as it is very spicy. If you like spices you will be in hog heaven.
For authentic incredible Latino food ranging from Mexican to Argentinian come visit us at El Sabroson restaurant in Williamsburg Virginia.