From: Chef Gastón Acurio, La Mar, San Francisco. Yield: 4 servings. Panchita Salsa: 1 bag Rocoto peppers ½ tomato 1¾ oz. garlic ½ lb. red onions ½ bunch fresh parsley to taste, salt and pepper 5¼ oz. soda crackers 2 cups water 2 cups canola oil Anticuchos: 18 oz. protein (mahi mahi, chicken, skirt steak) 2 red onions, peeled and cores removed, cut into 1" wedges 2 red bell peppers, cored, seeds and ribs removed, cut into 1" × 1½" rectangles as needed, scallions as needed, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.