What has Picca chef Ricardo Zarate whipped together for Chinese Food Week? His off-the-menu Chinese tribute is a Peruvian take on the Spring Roll: Alpaca Spring Rolls with Pineapple Aji Amarillo Dipping Sauce. And yes, he's playing with alpaca meat. Since alpaca isn't exactly the most ubiquitous protein, he wanted to present it in a familiar way. And because Chinese food is quite popular in Peru, mixing alpaca in a spring roll makes sense in terms of modern Peruvian cuisine.
Inside the spring rolls one will find a mix of onions, scallions, celery, huacatay (Peruvian herb), ground alpaca, olive oil, and some soy sauce. The spring rolls are deep fried and on the side Ricardo serves a Pineapple Aji Amarillo Dipping Sauce made with fresh pineapple juice, sugar, rice vinegar, cinnamon, aji amarillo paste, and water. This dish costs $13 and if offered during dinner.
And don't forget! Four other restaurants in the city have created off-the-menu specials for Chinese Food Week as follows: Church & State, Tinga, SmithHouse, and Coney Dog.
·All Chinese Food Week Coverage [~ELA~]