Ecuadorian cuisine with Chef Alejandra


Today I volunteered to assist an Ecuadorean-born, French-trained chef Alejandra Espinoza with teaching her class on Ecuadorean cuisine. Chef Alejandra puts a slight French twist on traditional Ecuadorean dishes, like seasoning the fish with lime juice and piment d’Espelet, or using shallots, white wine, and cream to turn an otherwise simple quinoa with vegetables into a delicious risotto. She uses freshest local seasonal ingredients for her menus, but her pantry items come from South America, Europe, and all over the world.


The menu:
Appetizers
Guacamole, green plantain chips
Shrimp ceviche with chulpi
~
Main

Grilled ling cod in lime sauce
Quinoa risotto with squash, white corn, pecorino cheese
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Dessert

Tres leches with fresh strawberries
~


The beauty of working alongside a chef with such a unique and diverse background is that you learn a lot.

– Use slightly overripe avocados for easy mashing into a guacamole
– You can get the best, freshest local catch if you come to Pier 33 very early in the morning
– Ecuadorean ceviche is not spicy (unlike the Peruvian ceviche that I was familiar with). The aromatic broth used to cook the shrimps is then strained, chilled, and added to the marinade, alongside the lime juice, red onions, and cilantro. No chilies!
– Ecuadorean guacamole, on the other hand, is almost too hot for me to eat
– Green plantain, thinly sliced and deep fried, makes wonderful crunchy chips
– Chulpi, the South American snack of salted roasted corn of a particular variety, is dangerously addictive
– Having a housecleaner help during a cooking class makes the chef’s work 100x easier. Thank you, Dina!
– Parking in Cow Hollow is a nightmare, but it’s doable after 6 pm


– Posted using BlogPress from my iPad

Location:San Francisco, CA

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