Wednesday, September 29, 2010

Surprise!

¡Feliz cumpleaños La Mar SF!
La Mar Cebicheria Peruana San Francisco is now 2 years young, and we would like to thank everyone who made it all come to life. From diners to purveyors, and the La Mar Team, muchisimas gracias! ¡Salud!

08/08/08 - First day our kitchen opened!
To celebrate this day, we started with opening a coconut. In Indian tradition, the coconut brings good luck to a new kitchen. 

This was a few weeks prior to the grand opening.

the Bar

Breezeway - Cebiche Bar

September 29th, 2008
Chef Gastón Acurio 

September 29th, 2008
Chef Astrid Gutsche

How time flies... (09/27/09)

Baby steps

October 2008

Summer 2010

Monday, September 27, 2010

Product of Love

Before these colorful treats end up at your table, they go through a series of steps. First, the potatoes are boiled long enough to become mashed, then peeled and processed through a food mill. To reach its silky texture it is then scraped through a sieve with a scraper spatula. This is hours and hours of production; only to be rolled, chopped and shaped into their cylindrical bodies and adorned with delicate delights.

There is no mechanical kitchen equipment that will deliver the same silky texture of our handmade causas. 


Causa Tasting
Causa Casera - Artichokes, asparagus, acocado and tomato confit with basil cilantro oil
Causa Limeña - Dungeness Crab, avocado purée, quail egg, cherry tomato
Causa Nikei - Ahi tuna tartar, avocado purée, creamy rocoto Huancaína sauce topped with Japanese nori


Causa Nikei
(made from Peruvian purple fingerling potato)

Café La Mar

We've been listening, and have opened Café La Mar for your to go needs. You also have the option of dining in our lounge area and can connect to free wi-fi. To view the menu, please visit our website at www.lamarsf.com.

Monday through Friday
11:00am to 2:30pm

Fried potato, sweet potato and plantain chips, ready to go!


Baked!

Choice of 3 Empanadas: Lomo Saltado, Aji de Gaillina, and de Choclo
Beef tenderloin, red onions, and tomato
Stewed chicken in an aji amarillo sauce
Peruvian Corn, butter and aji amarillo

Ensalada Tiradito
Thinly sliced Yellowtail with mixed greens, green papaya, cilantro, cucumber, cherry tomatoes, fried wontons and onions with a sesame passionfruit vinaigrette

Panini de Pollo Anticuchero
Grilled chicken breast marinated in aji panca chili

Panini con Lomo Saltado
Skirt steak sauteed in saltado sauce with caramelized onions, panini pressed with ACME ciabatta and gouda cheese 

Alfajores 


Lights! Camera! ACTION!

Just today, a film crew came in from the Food Channel to record a segment for 'Unique Eats', featuring small dishes. Stay tuned for more footage and when it will be aired.
Meet our General Manager, Andrew Generalao





Chef Mauro Sabarillo


Our line cook, Erich got in on some of the action


Mrs. Sing is our Kitchen Manager, and she helped facilitate the production.


They were all over the place!

Thank you production crew!

Thursday, September 16, 2010

lunching by the dock of the bay...

Cebiche Nikei
Ahi Tuna, red onion, Japanese cucumber and avocado 
in tamarind leche de tigre

Butifarra
Roasted pork leg, butter lettuce, 
mayonnaise and huancaina sauce on an ACME bun,
served with salsa criolla.
Choice of french fries or salad

Pan Con Lomitos Chimichurri
Peruvian style skirt steak strips, with tomato, avocado, onion, 
gouda cheese and chimichurri sauce on an ACME roll.
Choice of french fries or salad

Rollo Fashion
Dungeness crab, cucumber and avocado roll, 
topped with sliced salmon and crispy rice noodles with a sweet soy reduction

An almuercito is a bento style lunch made up of a variety of flavors.
Almuercito Limeño
Causa limeña, chicarron de calamar y cebiche mixto
Potato and crab, fried calamari and mix seafood cebiche

Almuercito Criollo
Ensalada playera, empanada de choclo y causa criolla
Seafood salad, corn empanada & potato and mahi escabeche

Almuercito Chifa
Pollo saltado al tamarindo, wantanes y cebiche chifa
Chicken stirfry, fried wontons and Yellowtail cebiche

Ensalada de Tomates (vegetarian)
Baby arugula, heirloom tomatoes with chimichurri and rocoto-balsamic vinaigrette

Ensalada Tiradito
Thinly sliced Yellowtail with mixed greens, green papaya, cilantro, cucumber, cherry tomatoes, 
fried wontons and onions with a sesame passionfruit vinaigrette

Ensalada Playera
Arugula with calamari, octopus, shrimp, roasted bell peppers, 
avocado, onions, tomato and fava beans with a parsley, 
lemon and rocoto vinaigrette

Ensalada Limeña (vegetarian)
Organic arugula and spinach, cherry tomato, hearts of palm, choclo, 
queso fresco and aji amarillo vinaigrette

Ensalada de la Abuela
Organic mixed greens with grilled chicken breast, apples, tomato, avocado, celery, 
candied pecans with an aji panca and curry vinaigrette

Anticucho de Carne
Grilled skirt steak, potatoes, Peruvian corn, spicy rocoto sauce

Anticucho de Salmon
Grilled salmon skewer, potatoes, Peruvian corn, salsa panchita

Wednesday, September 15, 2010

Quality Control

Chef Diego Alcântara

Since the age of five, as his mother's kitchen apprentice, Diego knew he would someday become a chef. After graduating from Le Cordon Bleu Peru in 1997, he advanced his way to Europe where he spent six of his years to heighten his culinary skills in Michelin rated restaurants including El Bulli and Europa. He soon returned to his Peruvian roots when recruited by world renowned  chef, Gastón Acurio. As they worked closely in menu design, he earned his way as the Executive Chef of La Mar Cebicheria Peruana in Lima.

Every La Mar location has a specially trained chef from Peru to control the quality of the food. They travel the world to teach, refine and nourish all staff on Peruvian cuisine. This reinforces and retains the consistency of our high standards, authentic dishes, and creation of new specials. Their passion for cooking is contagious.

Especiales

Arroz Criollo
Peruvian fried rice with prawns, calamari, mussels, manila clams, choclo, peas, bell peppers, cilantro, white wine, aji panca amarillo y mirasol, finished with salsa criolla


Peruvian food, known for its taste and diversity, features many traditional criollo (creole) dishes, which are a combination of AfricanSpanishAndeanAsian and Pre-Colombian influences.

Tacu Tacu Norteño
Seared mahi mahi, scallops, mussels and prawns served over cannelini bean tacu tacu,
baby carrots and peas with seco sauce and salsa criolla



Causa de Chicharron
Fried calamari on top of purple causa with avocado aji amarillo tartar sauce and salsa criolla


Cebiche Carratillero
Manila clams, mussels, octopus, shrimp, scallops, and calamari with red onion, cilantro, celery, cancha, choclo and sweet potato in a classic leche de tigre