Global Cuisine Cooking Lessons: Chifa LA
LA is buzzing about Chifa LA, the hip new Peruvian/Chinese/Taiwainese restaurant in Eagle Rock with lots of flair. An intergenerational family affair, it goes back to the original Chifa: a Cantonese restaurant run by the matriarch in Lima, Peru, in the 1970s. Join the Fowler and Head Chef John Liu to learn how to make vegetarian Tacu Tacu with a fried egg and salsa criolla, a simple Peruvian dish that stems from North Africa. While this dish is typically eaten at breakfast, it’s delicious at any time of day. Ingredient list will be sent upon RSVP. Come with supplies prepared and ready to cook!
Global Cuisine Cooking Lessons
Variety is the spice of life. Learn how LA’s favorite international restaurants cook up their most famous, easy-to-make dishes in live cooking classes led by their chefs on Zoom. When food is your love language, some secrets are too good not to share.
Image credit: Chifa LA’s Tacu Tacu. Image courtesy Chifa LA.
PREP INSTRUCTIONS + INGREDIENTS
Chifa LA’s Vegetarian Tacu Tacu with Fried Egg and Salsa Criolla
Medium frying pan (preferably cast iron)
***Prepare in Advance
2 cups cooked white rice, cooled down. Leftover rice is best.
Prepare all ingredients in advance!! Ie: minced garlic should be minced in advance, diced red onion should be diced in advance, etc.
Tacu Tacu Ingredients
2 cups cooked white rice – cooled down. Leftover rice is best.
1 cup canned beans – cannellini, canary, northern, pinto…
1 tablespoon minced garlic
1/4 cup of diced red onion
1 tablespoon of Aji Amarillo paste (you can find in Peruvian markets if you like adventure, order online at AmigoFoods.com or a small outlet called amazon.com)
1 teaspoon cumin
1 teaspoon dried oregano
Salt & pepper to taste
Canola or vegetable oil
Chopped scallion or cilantro for garnish
1 egg to place on top(optional)
Salsa Criolla Ingredients