A meal with friends soothes the soul, much like a mother’s hug or a movie about brave dogs learning to read. Enjoy a feel-good feast with today’s Groupon for a Peruvian meal at El Hueco in Redwood City. Choose between the two options:
- For $20 you get a meal for two (up to a $40 value). The meal includes:
- Any appetizer or ceviche (up to a $12 value)
Any two meat, chicken, or vegetarian entrees (up to a $28 value)
- For $40, you get a meal for four (up to an $80 value). The meal includes:
- Any two appetizer or ceviches (up to a $24 value)
- Any four meat, chicken, or vegetarian entrees (up to a $56 value)<p>
Helmed by culinary veteran chef Jaime Laos, El Hueco’s traditional Peruvian menu models itself after family-owned restaurants hidden in Peru’s most ancient neighborhoods. For an oceanic appetizer, ceviche mixto allows octopuses to flaunt their superior arm-wrestling skills against clams, shrimp, mussels, and fish, served with corn, onion, and sweet potatoes. Entrees of aji de gallina mingle shredded chicken breast with walnuts and parmesan cheese beneath a yellow chili sauce, and the carapulcra’s potato, pan-fried chicken, and pork takes a decadent turn with the addition of chocolate and porto butter. Seco de carne simmers a cilantro-seasoned stew of beef, vegetables, and corn-beer sauce, devising the most exciting combination of beef and beer since cattle farmers established a no-parties policy.
“Hueco” translates roughly to “little cave,” a tribute to the Peruvian hole-in-the-wall restaurants that serve ceviche and charcoal-roasted meats at any hour of the day. El Hueco attempts to capture the feeling of a hangout in the little mountainous country with traditional dishes crafted by lauded chef Jaime Laos. “Laos,” the San Jose Mercury News noted in an article, “has come a long way since his grandmother taught him to cook in a one-faucet house they shared with eight others in Lima.” He now creates a full menu of traditional small plates and entrees, which rely heavily upon the seafood, South American chilies, and sweet potatoes that make up the bulk of Peruvian cuisine.
From the steaming vats of beef stew cooked in a corn-beer sauce to the pan-fried chicken cooked in a blend of porto butter and chocolate, Laos introduces clients to the ancient flavors of Peru. Guests experience how Peruvian chefs prepare mixed vegetables and quinoa. The soft grain was cultivated by Incans hundreds of years ago, but is now becoming popular in North American health-food stores and slapstick movies about people falling into vats of different things. After bowls of ceviche, traditional desserts at the eatery pair root vegetables with a splash of sweet molasses.