The innovative brunch menu at Limon, a Peruvian, Latin-fusion restaurant in San Francisco's Mission District, includes appetizers like ceviche, entrees, salads, and a few tempting side dishes. Since we love crispy, garlicky Cuban yucca, we had to try Limon's take on the tuber.
Elegant presentation was only the first notable difference. With a very light frying and no garlic or salt, the crispy-outside, almost soft-inside sticks worked beautifully with the two dip options.
At home I will still prepare yucca my way, mainly to complement black beans and rice. But this positive experience with a different approach to a basically bland starchy vegetable has broadened by thinking about what makes it yummy. Now I understand that being a savory host for garlic is not nearly the limit of its potential.
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