Karl and I share the same birth month, a fact that I learned on our first date. I can’t articulate why, but it made me like him even more. This year, to celebrate, we’re doing a combined birthday extravaganza in New York.
After this was decided, I immediately focused all my energy to creating a list of restaurants to try. I have only visited NYC once and was there for just a couple of hours. Our plan is to stay for just two days, but my “to eat” list is already twenty items long. This would pose a problem for us if I didn’t have such a big appetite and an ambitious stomach.
My favorite landmark in New York is the Plaza, a hotel that holds so much history and elegance. I’m looking forward to having afternoon tea in The Palm Court, followed by French pastries at La Maison du Chocolat. Since we’ll be in the neighborhood, it only makes sense to go on a short jaunt to Laduree for their heavenly French macarons.
Is it apparent that I’m a little excited about the food in NYC? Also, we (but mostly I) are determined to try the highly coveted cronut from Dominique Ansel. When it comes to a vacation, the food scene is just as important as the visual scene.
So it’s no secret I’m crazy about food, and I have my cousin, Tuyet, to thank for that. She exposed me to cuisines from all over the world at a young age, and all of those dining experiences gave me the breadth of knowledge I have for food.
Peruvian Spaghetti (Tallarin Saltado) – Authentic Recipe
Equipment
- 1 Large pot
- 1 Colander
- 1 Large sauté pan
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- ¾ lb spaghetti
- 1 tbsp olive oil extra virgin
- 1 lb flank steak sliced into ½-inch wide strips
- Salt and ground black pepper to taste
- 1 red onion sliced into wedges
- 1 large tomato sliced into wedges
- 1 cloves garlic finely minced
- 1 jalapeño, seeded and diced
- 1 tbsp soy sauce
- 1½ tbsp red wine vinegar
- 1 teaspoon sugar
- ½ cup fresh cilantro coarsely chopped
- Sriracha (optional, for serving)
Instructions
- Cook the Spaghetti:Bring a large pot of salted water to a boil.Add ¾ lb of spaghetti and cook according to the package instructions until al dente.Drain the spaghetti in a colander, rinse with cool water to stop the cooking process, and set aside.
- Prepare the Steak:Season the 1 lb of flank steak strips with salt and ground black pepper.In a large sauté pan, heat 1 tablespoon of extra virgin olive oil over medium heat.Add the seasoned steak to the pan and cook until just browned, about 2-3 minutes.Remove the steak from the pan and set it aside on a plate.
- Stir-Fry the Vegetables:In the same sauté pan, add the sliced red onion, tomato wedges, minced garlic, and diced jalapeño.Cook over medium-high heat until the onions soften and become translucent, about 5 minutes.Reduce the heat to medium and return the steak to the pan, discarding any excess juices.
- Make the Sauce and Combine:Add 3 tablespoons of soy sauce, 1½ tablespoons of red wine vinegar, and 1 teaspoon of sugar to the pan. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.Add the cooked spaghetti to the pan and toss everything together until the pasta is evenly coated with the sauce.
- Serve:Taste and adjust the seasoning with more salt and pepper if needed. Remove from heat and plate the pasta.Top with ½ cup of freshly chopped cilantro and drizzle with sriracha if you like an extra kick.Serve warm and enjoy!
Video
Notes
- Cook Spaghetti Al Dente: Make sure the spaghetti is cooked al dente so it doesn’t become mushy when tossed with the sauce.
- Steak Cooking: Don’t overcook the steak. It should be browned but still tender to add the best texture to the dish.
- Vegetable Variations: Feel free to add other vegetables like bell peppers or carrots for added crunch and color.
- Heat Adjustment: The jalapeño and sriracha can be adjusted to suit your preferred spice level.
View this post on Instagram
My friend lives in San Francisco, a mecca for food aficionados, and she spoiled me by taking me to the best restaurants in the city. Some were fancy, hip, and trendy, others were holes in the wall that only San Franciscans knew of. The class of the restaurants never mattered – we always ate delicious food.
To this day, one restaurant still sticks out in my mind. It was a little Peruvian place in the Mission District called ‘Mi Lindo Peru’. Borderline hole in the wall – however, I’d call it quaint. I always ordered their spaghetti, or tallarin saltado in Spanish. This dish stole my heart. It was love at first bite.
Spaghetti is a bit of a misnomer in this case. The pasta is not covered in a thick tomato sauce, but tossed in a light sauce made of soy sauce and red wine vinegar. The steak is stir-fried with red onions, tomatoes, garlic, and jalapenos.
The sauce is added to the stir-fry, then the spaghetti is mixed in. Adding fresh cilantro to this dish gives it a little more flavor and makes it even more delicious. This dish easily falls in the weeknight meal category.
