Tag: salad

Expat Eateries in Adana, Part One

M's Adventures
Croma, is a farm to table place styled sort of like a French bistro.

Let’s talk best restaurants for expats in this city of no expats. I realize that not everyone wants a “bizarre food” experience all the time. Or even most of the time. If you want to stick with the familiar, then rest easy that Adana has chain places here like Starbucks, Popeyes, Little Caesars, McDonalds, but just remember that they will not have pork products. Otherwise, a translator app will help you in most places. Here are my recommendations for expat-friendly places. These places serve good food. I do not mention the many shiny places that serve bad food.

Okay, with all those caveats, let’s begin. I have been to over 90 eateries in Adana. The list is in descending order from best to worst food, sort of.

Croma’s shrimp with fresh pasta (they only do shrimp on Wednesdays).

Croma, Sayhan Apt, Cemalpaşa, 63005. Sk. 17/D, 01120 Seyhan/Adana, in the Gazipasa neighborhood. Parking is awful so take an uber (just type in the name of the restaurant in uber and it will pull it up) or walk. The food is farm to table, the waiters speak English, and the place makes their own pasta. Avoid the rice and chicken dishes. Excellent salads. Beer and wine are available as well. You will feel like you are not in Adana. So far, this is my top pick for best restaurant in Adana. I have now eaten there quite a few times and I still like it.

Vill Kitchen, Güzelyalı Mah. Uğur mumcu Blv, 81151. Sk. Enver Özkan Apt No:2 / E, 01170 Çukurova/Adana, in north Adana, has a nice vibe, excellent creamy desserts, Turkish breakfast, and other trendy items like avocado toast. Eggs are good here. Staff speak some English.

Güneşer Bakery, Güzelyalı, 81161. Sk. VELİ İŞLEK APT SİT. 5A, 01170 Çukurova/Adana, is an organic, gluten free famous, mom and daughter bakery that would not be out of place in Berkeley, California. If it was there, the line would go out the door and around the corner. Sunday Turkish breakfast requires a reservation. The mom makes all the food from the jams to the purple colored gluten free bread.

Pizzeria Povera, Turgut Özal Bulvarı Doğal Park Karşısı G4 Nest Altı, 01170 Çukurova/Adana, in north Adana, is run by a chef who ferments his pizza dough for 72 hours. He also has tiramisu but it’s best to ask him via direct message on Instagram, if there is any that day or you will be disappointed. The chef speaks English. Limited menu.

Pizzeria Regna, Kurtuluş, 64009. Sk. No:8, 01130 Seyhan/Adana, in Gazipasa, ferments their pizza dough for 48 hours. Chef speaks English. Limited menu.

Maki Uğur Mumcu, Bayram Apt, Güzelyalı, Uğur Mumcu Blv. 30/A, 01170 Çukurova/Adana, in north Adana, serves sushi, cocktails, salads, and everything in between. Staff speak English. I like the stuffed potato skins.

Maki Gazipasa, Vali Yolu Caddesi, Cemalpaşa, Ethem Ekin Sk. No:2/A, 01120 Seyhan/Adana, in Gazipasa, has excellent salads and everything else. Also sushi. Staff also speak English. I like their salads. Salad! The other Maki restaurants have more limited menus.

Sipsters, Reşatbey, 01120 Seyhan/Adana, in Gazipasa, is a healthy bar with a San Fran feel. Run by two sisters who both speak good English. Excellent French style creamy scrambled eggs. The place feels a bit hippy and the sisters also sell produce, including from their farm.

Bobo Franco, Cemalpaşa, Bahar Cd. Topaloğlu Apt No: 17/1, 01120 Seyhan/Adana, in Gazipasa, has a wide variety of dishes from pasta, steak, salads, fish carpaccio, and so on. Also has theme nights like Mexican or movie night. I don’t think their food is beyond good but it’s got a glam vibe. Even if the music is too loud. Almost no English spoken so use a translator app.

Wispy Pizza, Kurtuluş, 64003. Sk., 01010 Seyhan/Adana, in Gazipasa, on a side street from the main food drags. It is a casual place with only one table indoors. The owner speaks a bit of English and he will use an app to communicate. Good pizza in the Boston Upper Crust style. The advantage of this place is that there is lots of parking. Limited menu.

Focawich, Reşatbey, Gazipaşa Blv. Yunus Bey Apt Altı. No:9, 01120 Seyhan/Adana, in Gazipasa, is like any brand chain upmarket sandwich place in London, New York, so on, but it is not a chain — yet. Staff speak English. Limited menu.

Bark’s Burgers, Cemalpaşa, Toros Cd. Çiğdem Apt No: 6/B, 01120 Seyhan/Adana, on the famous Toros street in Gazipasa, has possibly the best burger and fries (for expats) in Adana. Fairly sure the staff speak English. Limited menu but they have beef burgers and fried chicken.

Pizza Locale, Kurtuluş Mh. Şinasi Efendi Cd. No:8A, Şinasi Efendi Cd. 8A, 01130 Seyhan/Adana, a chain outpost in Gazipasa, has thin crust pizza in three sizes, large salads, beer and wine, and English speaking staff. Brand new so very clean looking and lots of outlets for charging your phone…

Nas Kitchen, Reşatbey, Stadyum Cd Reşatbey Concept Apt D:41/C, 01120 Seyhan/Adana, (it is not located in the intersection as Google maps indicates but one block west, on the south side of Stadyum, across from a grocery store, Better to look for Elif Çiçekçilik, a florist, at Reşatbey, 62024. Sk., 01120 Seyhan/Adana), in Gazipasa, has excellent croissants. Also Turkish breakfast. Elegant bakery.

Quick China, Kurtuluş, Mithat Saraçoğlu Cd. No:3 D:3, 01130 Seyhan/Adana, in Gazipasa, is an all-round Asian restaurant for when you want Asian food. Staff speak a bit of English. Oddly, the kimchi here is the best in the city. This place looks the part with its imitation statues and red walls.

SushiCo, 1Z M1 AVM Adana, Yeni, 87071. Sk. No: 15 K Blok, 01200 Seyhan/Adana, in (front of) the M1 mall, is also an all-round Asian place. Staff speak a bit of English.

In addition to these places, there are many coffee shops and cafes that are much like places one would find in London or San Francisco. Too many to mention actually but I’ll try: Blumind, Fein, The Mia-Glamm (Glamm has multiple locations), La Patte, Proper Coffee, Mingogo, Bonn in the Garden,…

Chocolate, matcha, and classic bubble/boba tea.

Korean Cultural Center, Koreliler Cafe Kore Kültür Merkezi, Toros, 78178. Sk. NO:3 A, 01170 Çukurova/Adana, in north Adana. I include this place because one of the staff speaks excellent English (she is a English teacher) and this place has the only authentic bubble tea that I know of in Adana (Most of the bubble tea stands use juice pearls). Excellent tapioca pearls here! I have been to all the Korean restaurants in Adana and do not think much of the food served in them. They mainly serve fast food so pasta and fried things. But this place is probably one of the better places.

Muze Kebab Hestat. Yeşiloba, 46253 sok No.21, 01100 Seyhan/Adana, in west Adana (try not to be put off by the industrial neighborhood), serves Turkish food. I do not know if their staff speaks English but this is worth a visit because the decor is that of a museum. It is like eating inside a museum. The decor is all faux archeology, but the experience is real.

The interior of the Museum style restaurant.

In terms of price, most of these places are on the more expensive side for Adana. But not too pricey for an expat.

Royal’s menu is in English and in dollars. You can pay by credit card or Turkish Lira.

Finally, as an expat, you may be longing for some of the international foods that you are accustomed to such as Thai food, Indian food, Chinese American food, or the ever popular Mexican food. While there are a few places to get a semblance of Chinese American food, most of the other flavors are not here. While most menus offer curry sauce, Korean sauce, Mexican sauce, these are not what you expect. Except maybe in color?

But, there is a solution. Although you will have to leave the fancy expat part of town and go over to the “village” outside the front gate of the air force base. Over there, you will find places that grew up because of the military folk posted to Incirlik. The two places I want to mention are Royal Restaurant and Bar (as I like to say about Royal, “They will try to make you whatever you want, however you want it) and Moonlight (best fries in town). These two places have catered to English-only-speaking American service men and women for the past 30 years… so the staff speak English. The menus are in English and the prices are in dollars, although you can pay in Turkish Lira (and, of course, by credit card).

These are the places to go if you are desperate for American tasting food (like sweet and sour chicken, curry, etc. BUT with a more gringo taste), then be daring and ignore the grubby worn out decor of these two places. I repeat, they can make you what you want and how you want it, whether it be Turkish food or something else.

Royal made me a chicken curry that satisfied my craving.

End of part one about expat-friendly places.

In the future, I will also write a list of places that I recommend in Adana, even if they are not expat friendly. There might be a few from this list…

10 Traditional Roman Foods to Try

M's Adventures

Traditional classic Roman dishes are heavily “nose to tail” or “quinto quarto” as this city is proud of eating ALL of the animal, and all plants. Some of these traditional dishes are coda alla vaccinaria (beef tail), trippa (tripe), and pajata. Romans also eat an immense amount of seafood, much of it raw. In terms of classic dishes not mentioned earlier, here is my list of Roman dishes to try. I have listed the dishes sort of in order of what time of the day you might try them, not in order of preference. I’ll mention what I think of them in the description.

Maritozzo: Is a cream filled brioche bun. Usually eaten for breakfast or as a snack. This is delicious but quite ridiculous.

Suppli: Is the deep fried rice or pasta croquette incredible popular with Romans. Available everywhere and usually sold at pizzerias (which is weird because there is nothing deep fried at a pizza place except for this…) and eaten as a snack or appetizer. “Suppli” is the word for telephone cord because the melted cheese looks like an old fashioned telephone cord. I don’t really like this but it is super famous.

Fiore di zucca: Stuffed zucchini flowers almost always filled with mozzarella and salted anchovy. Some places will make it without the anchovy if you ask, but that would not be authentic. The anchovy adds a touch of salt and umami. Most places make this dish and it looks like a UFO, unidentified fried object. I prefer it at places where they use light batter or breadcrumbs. I also prefer it without the anchovy because I like the delicate flavor of the zucchini flower.

Taglio pizza: Is square focaccia type pizza sold by weight. There are so many kinds of pizza I recommend going to a chain like Alice (ah-lee-cheh) and ask for small pieces so that you can try different flavors (This is also a good thing to order for a party). Romans eat pizza for breakfast (my preferred Roman breakfast), lunch, and party snack. Usually the pizza had for dinner is not “al taglio” but Roman style. A Roman style pizza is ONE round pizza per person. No sharing. You eat with a knife and fork. Beer is usually the thing to drink with pizza in the evening. Pizza is not something you would cook at home because you need a pizza oven. The taglio pizzas are baked in industrial electric ovens but a dinner pizza (The Romans consider it a social thing done from 9 pm to midnight) is usually baked in a wood fired oven (forno a legna).

Porchetta: Is from a town near Rome (but then everyone likes to claim that they invented gelato, so don’t let that stop you), but is much beloved here. It is a deboned pig rolled up with crackling/pork rind on the outside and inside it is flavored with rosemary and other herbs. Usually served sliced as a sandwich component.

Pasta carbonara, cacio e pepe, gricia, and amatriciana: These are the four most common pasta sauces in Rome. Carbonara is made with guanciale (pork jowl bacon) and egg yolk. Usually with spaghetti or short pasta. Almost never with fresh pasta. Cacio e pepe (caw-chee-oh-eh-peh-peh) is pecorino cheese and black pepper. People make a big deal that this is a creamy sauce without any cream. Pecorino is sheep’s milk cheese common to this part of Italy. It is much in texture like Parmesan. Cacio e pepe (cacio is related to the Latin word for cheese. Formaggio is the modern Italian word for cheese). Gricia (Gree-chaw)is the same sauce as carbonara but without the egg. Amatriciana (Ah-mah-trey-chee-ah-na) is named after a town called Amatrice. It is a sauce with tomatoes, guanciale, and pecorino. I prefer the carbonara, but generally I prefer pasta with clams or meat sauce.

Pasta is eaten as a meal on its own or as a first course. In general, most Romans do not eat three or four course meals on a daily basis. If they eat pasta for lunch, then they probably won’t eat it for dinner. Also, the portions in Rome are not as huge as in the USA. Italians generally consider certain sauces appropriate for certain shapes of pasta. Most of the Roman sauces I have mentioned work on both long and short pasta. Almost always on dried pasta, which gives a better tooth and mouth feel.

Gnocchi alla romana: Roman gnocchi are larger dumplings that are sliced and served “au gratin” hot from the oven. Thursday is the day to eat gnocchi because traditionally, as Catholics, Friday would be a day of fasting or lights meals, like fish. Gnocchi are usually on the pasta menu because it is a type of pasta made of potato and flour.

Puntarelle: Is the classic Roman salad. It is made with the white stalk of the chicory leaf which are trimmed, put through a metal tool to split, left in cold water to “open up,” and then served with anchovy dressing. I prefer this without anchovies, because then it’s a crunchy fresh tasting salad.

Cicoria: Is usually sautéed chicory. It is always in season, on every menu, and always the vegetable of the day. It’s bitter.

Carciofi alla giudia (Jewish style artichoke) and Roman style artichoke: The Jewish style is deep fried until the artichoke looks like a flower. The Roman style is steamed and dressed with olive oil. I do not like the deep fried ones because the artichoke flavor is gone. I adore steamed artichokes, but I usually just steam them in my microwave. Italians also eat the stalk of the artichoke so when you buy them, they will sell them with the stalk attached.

Guanciale di manzo: Is beef cheek. This is always served slow roasted. The Romans are famous for eating the “off” cuts.

These were the dishes that are typically Roman and perhaps less “scary” to try. Plus, gelato. Always gelato and tiramisu. If you are given a choice of dessert, I would always choose the tiramisu. Otherwise, have a coffee and go get a gelato. Gelato shops are open all day, usually from morning (when they may serve pastries) to midnight or later. While restaurants almost always close from 3 pm to 7:30 pm, a gelateria will always be open.

Spontaneous Edibles

M's Adventures

Whenever I see a leafy green vegetable being sold at the market, I ask what it is. The answer is always “cicoria” (chicory greens in English). I am beginning to suspect that this word is a catchall.

Chicory greens for sale.

Wild greens are quite fashionable these days with trendy restaurants basing their menu around what is brought to them by their forager. Foragers are like superheroes, able to identify edible things in the wild. Ordinary people would class most of the wild greens as weeds, like the dandelion. Dandelion translate to several names in Italian, including dente di leone, tarassaco, and la soffione. Once, one vendor told me that what he was selling was “tarassaco” so I began to suspect that the other vendors were all using a generic world, cicoria, for “greens” or lettuce.

In English, we call these wild greens, “foraged greens” or “wild edibles” but in Italian, they call them “spontaneous” edibles. How lovely is that?

Arugula for sale.

Many of the wild greens look like cultivated greens. Arugula (rocket in British) is also popular here and looks similar to dandelion leaves. A famous Roman salad is puntarelle salad, in which the stems of the leaves are used in a salad. Puntarelle is a type of chicory. As I said, always chicory.

But, maybe in English, we should call weeds, spontaneous plants? Or opportunists? Optimistic plants?

Lettuce, Lettuce, Let Us Eat Lettuce!

M's Adventures

At the start of every year, and indeed at most other times of the year, there is someone who wants to eat salad. I was asked to do a posting about salad which I took to be about salad with lettuce. So, let us eat lettuce!

WoQGX3ZF3_lxBurWnYAdSUGniUj17tsfbvPQ1_8GTJ0Jl-7wzWG4iJjbrMUwAAsm0r44m0hv8rQhemOiFiWxz0-mwhbNFDDe5D4OeW3l9doxHbhlBWQptENT3sM2VHioPJnWgHVbnysL8xU-bsUYF0iow_ZovhzwXMnEJqUp2I9ilYrZPyNUznunsxCosme: “Col” salad at Cosme. This large (larger than most main courses) salad is served on a ten inch wide plate and is large enough for a main dish or to be shared as an appetizer. It is listed as an appetizer on the menu at Cosme. The salad has raw shredded red cabbage, alfalfa, cashews, hearts of palm, artichoke, cherry tomatoes, lettuce, avocado, and the dressing is a yogurt based dressing so you feel healthy when eating it.

Matria: Also has a decent salad. It’s pretty and actually makes you want to eat salad.

9nhejpfj-ru4is6sefod00-jfoqwvphqgayltmhausdvzuun9wornileffbcmeihokblotnbrpxnccpzp1fuiku2yttzttt6d4q67d-xpihrcmeothewkpdievqdr7f0k6gk_simavsq4ewbbkc5dcxjfpacuxszwr_0z4lvqfljbogetbcth-rpgbOsso: Although Osso is a steak house, there is a selection of salads including an attractive wedge salad (in real life, in the close up above, the wedges rise like the Andes covered in mint green and dusted with bacon and candied pecans). The second salad mentioned, “salad #3” contains tiny deep fried cheese balls. I recommend keeping the dressing on the side, and foregoing the song and dance of the waiter pouring and tossing, so that you can enjoy the fried cheese “croutons”. The salad is called #3 because on the old menu, it was the #3 (at least, I think that’s why).fullsizeoutput_1cd

Cafe Mozart: Located in San Borja, this cafe has an all-you-can-eat salad bar. The salad bar has a full selection of cooked items including pasta salads and many other salads to put in the salad.

La Mora: They have several salads. They also use a classic European mustard vinaigrette. Because the olive oil is whipped/emulsified in, the dressing has the thickness of an aoli (mayonnaise in plain language).

3GQc9lSFI-1umiDX2Wm7Ney9E192KbG-9X_NMdVdGkrECUxQJC3MLHZPBqR-PiI2NKGxBtsdq8EMjYJ8eqC7WhdAPTH8IiuoNS2GmoveXflfOprLRdr5uSryFYpMIAcPGVfHjq3KRPGLz5bhP_YNpPEERUqktN7oUuY6_EHtALBAz0YrtI9_8YmYCBCafe A Bistro: The head salad is like an iceberg wedge salad, but you get all and not only the wedge (the photo doesn’t do the salad justice as the salad is more impressive when viewed in profile).

Antica: One of the salads uses butter/bib lettuce and has wedges of oranges among other things making it a decent salad.

La Panka: This chain restaurant has large salads. The one below is with roasted veg and chicken. The salad is the size of small hot tub.w1juIMnVrScp_q6FwjmCp1IIUQfkxbaWXebVY9S8jaypnMl_-YvzYCcby_vkgAjMYO_M2H3nWUk8MqsdX-Y5ghc2dDC0TdS07xM0oYrX0GkrZYNDGYyzU6XQC0usC2JSAjfYsEHYKUGpKZkwkUk7vRuFEGaxAuwbf9OlnjVvbgwNC_To-HOlQEek8a

La Linterna: Also has a decent house salad with ham and pecans.vHOkB8A2EZov8WNDXSVNVW-GQiKO0F7QtiFWJG66dbkiRrWmcvWrZyp-N2zLKyhdA8mVscF4i1N1ZcLKOn0aNMzMtSsFJ12puZkkGGOiBXjJ7XDbrSo0LN5N1Tq0jhqbsQe1vBsVfQkqQBmIVGtMpa1dG-9lZ_xTw6APva1avEcMT3KjPHj3ZdrsLI

Taller Razeto: Has good salads (melted cheese on a bed of lettuce in the photo below), but the restaurant is out in La Punta so not a daily destination unless you live there.

y4UPU4KJ8s7Mbs8ocHT7MmHYGPCoY4b0pD6S0V9rG7G-W81Ndt0wo7CpA3DgXwNuOg-50EfDuyWP1WssXSFiI32qTBqXakZhfUQBGxGyui9m3Q-SRf4lAfJr71zB9IP-cgGLoo92pMPShkFe0tas5eIAb4XWr8HMBuAyJ1acoszteGUH17W3X1oczTPardos Chicken: Has a lettuce salad but I like their “cooked salad” with cooked carrots, beets, beans, and avocado. But, we were talking about lettuce.

Poke Pacifiko: As you can order exactly what you want, I imagine you can make your own salad. I’m sure you can get it without fish.

Plus, I would guess that most of the vegetarian and vegan restaurants have lettuce salads.

 

Vegan Restaurants in Lima

M's Adventures

b-9SqtGuypabK3fyZCyne8G_VrX3AhDJqri-sK7NkmkUzYIShTflpULlq_9uSfTPBBSK02gx0DlS0DCDVCldhtpu-v7zTWavThmbQSahfzVGo22Sq9sjM7tKR4dQy-XKCIuayrpI6cliMp8N8PE4Ve5zHfESmqZSvLyNnB41oU7154v2SuWxVyG2f2Vegan food in Lima? Yes, apparently. I asked some vegans for their list of places to eat. This blog posting is cribbed off of their list (though, I think you can ask at any place and then can probably make it vegan for you.)

Miraflores:

Raw Café (also in Surco), Calle Independencia 587

El Jardín de Jazmín, Av La Paz 838

Bao!, Manuel Bonilla 105 (has 2 vegan options)

Veda Restaurante, Av. Schell 630

Tierra Santa, Av. Schell 354 (has various vegan options)

Seitan–Urban Bistro, Calle Alfonso Urgarte 150

La Verde, Bío Factoría, Calle Gral. Recavarren 315

there are several restaurants right around La Verde that also offer vegan food

Armonica Café, Mariscal La Mar 1167

Trattoria dei Prati, Cantuarias 239, Miraflores: They wiill make changes in their menu to accommodate for vegans

Panchita, Calle 2 de Mayo 298, Miraflores, has a great salad bar with lots of vegan options, as well as a number of side dishes that fit the bill.

Rasson, Calle Gral Mendiburu 1007, Miraflores

Jeronimo, Av Mariscal La Mar 1209, Miraflores: Also, guessing that they can make vegan considering the international experience of the owner.

Statera, Av. Mariscal La Mar 463: They have some delicious items that happen to be vegan. You could probably challenge the chef into making an all vegan menu…

Veggie Pizza: They will probably also accommodate vegans if you ask them.

San Isidro:

Cosme, Tudela y Varela 162, San Isidro: Ask them.

IJtv9MdP9IW8txeYKJCq1sxdNa3GjwVwRqRVzpLecB1W8aXBMjEOAexjycD6KBPudMnq5cl_u0z-xaq2EwuqzXYwYJnyqoTVdSFPc9O12tIQUVwBWZeQmGgmh7cLPHUUJU1o6p4_LJiE3aojkpTLkPV6zl7GdoXX42bwkAXkNhyYm7qbnHXMdY4pFd

Barranco:

Germinando Vida, Av Almirante Miguel Grau 209A, Barranco  (Possibly closed…)

Las Vecinas, Domeyer 219, Barranco

La Isolina, Av San Martin 101, will make you vegan food if you ask for it.

Veggie Pizza: This is a chain so there is also a location in Barranco. This location is right under the chocolate shop (and many of the chocolates are vegan…)

WThYwZC_-QnGLtfH1A6RFVsaKnuQI5zOgP0HoTOZUA47R0HCk1Eng-Ktr5FGSbPz7MeTlW_87_uZPMdsafsJW1irmdvwfaQ8VgRhDXkzoXVfz8BT3MsKxV65rOC7P7nqPWL1bHJK7zBFuuIoViumunLqcBGfL_fBLcTQ_6wTokkl1PBhrMwuldlYygSan Borja:

Mozart Cafe, Av. Primavera 605, San Borja,  also has a massive salad bar.

Given the rise of the Peruvian food culture, I would guess that most restaurants on my list of 100 restaurants to try can do various vegan options (You can ask, “tiene platos veganos?” or “tienes opciones para veganos?”) Let me know what you try by commenting on my blog.

fullsizeoutput_10c

Poke – When Will It Join the Peruvian Food Scene?

M's Adventures

tjy4-VE28VYZMiqqr9i6b1fSUYd_UkWq-zefP_sBnVaVmDbqcUT2OIM_Ov8cR_8vrFb_u1Zn5op_v9CUm-7YWov4LTeJ-UYrOtMVpPNlaKNwWsWlrcN7Zidr3JWAfy12tD5PuYOJXn113Ziz_nOYNJD1fkBVIKyXsVkYIlXl6t4R6AmjLx3FdS6SiOPoke, pronounced “poh-key”, is a Hawaiian raw fish salad, usually made with tuna. In Hawaii, this salad is made with raw tuna cubes, soy sauce, onion, garlic, sesame seed oil, and chili flakes. With endless variations.

rV-_UMIjJp_F6ZstSBqeIHcWXao9gE8TV2eVbTNfqMEutC_-fKp7lVcRoVqN1BVItiDBpa5zDoekZ3U1cIws04W9VOsGPs2kijIf12B6358Xmiv-hihKhMR40_MIDjtRWR2LMeZjm0h3Lwj9vUY1yjTgQelTlmCI8n1R1ywhD2X3puxKCUhNTH-otkPoke is similar to carpaccio (Peruvian style from Santo Domingo above), tartare salad (the one in the photo has a poached egg on top), or donburi (similar to donburi, poke is served with rice — and in Hawaii with a side of crisp iceberg salad and Korean bulgogi).

eoQRVogu0AlBd7rD15Sry4IZ7ZG86d9C2vR8xwKdRQXWKBHGKlpct8O7I-bbp5TwcNTSNmNIBFKmeWPaxRTI1Ru8etEW294PsshsJulxFYnmgsNbqNZXSngVKry34HbHsPLEGLHZYAFDJnoXDvyqy971LQOSoEWofWvsHVMOLSdjPHRSayYsgwiPpDHere in Peru, I’ve had poke in Jeronimo’s (see photo above)and I expect to see the appearance on many more menus in the future. Lima has all the necessary ingredients: fresh fish, Japanese cultural influence,  and a flourishing gastronomic scene.