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"Thank you for writing about one of Tulsa's hidden treasures. If this restaurant were in New York, foodies would travel for miles to eat there. A few more menu items not to be missed. Aji de Gallina. It’s traditionally made of yellow chiles, cheese, bread, milk and walnuts. The taste, subtle and mild yet rich, is unforgettable. I’ve read that this recipe was invented by top French chefs who, around 1790, finding that all their clients had been beheaded, fled to Peru. Photo of this dish: http://media.tulsafood.com/wp-content/uploads/2010/07/MiTierraYellowChickenStew.jpg
Ceviche. Chunks of raw fish are marinated for a few hours in lemon, lime or orange juice. The citric acid denatured the proteins and in effect cooks the fish. Photo of this dish: http://media.tulsafood.com/wp-content/uploads/2010/07/MiTierraCeviche1.jpg
Carapulcra. This 1000 year old recipe for pork with a peanut sauce predates the Incas. It's not on the regular menu but they can make it on request.
Juane. Chicken and turmeric cooked in a banana leaf. This is a recipe from the Amazon rain forest!"
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