Peruvian Food With An Organic Twist
Old world influence, new world eco-tudude

Dec 17 | archive | subscribe

San Francisco's new and exciting Peruvian Restaurant, Essencia, has an organic California twist. All the flavors and ingredients of Peru have been reimagagined and are combined with the unparalleled organic local ingredients from the Bay Area to give dinners a unique twenty-first century taste of Peru.

Essencia’s Peruvian heritage is part of a direct line going back thousands of years, back to the world of the Incas, a civilization equal to the greatest of the Old World. Their food bears the influence and ingredients of many immigrants, among them Spanish, African, Chinese, Japanese, Italian and Creole, coupled with indigenous flavors such as cilantro, lime, corn, potatoes, pulses, grains, and the heat of the capsicum fruit known colloquially as ají.

Although Essencia features the cuisine of a fine-dining establishment, this homey spot maintains a local feel with a relaxed dressed clientele. The local and organic menu changes seasonally, but Essencia always offers contemporary Peruvian-style roasted meats, fish and fowl - from a leg of lamb simmered in cilantro sauce to baked halibut atop chick-pea puree, all year round.

Patrons dip into ceviche and starters like yucca fries before indulging in Peruvian standard entrees such as the Lomo Saltado ($27), beef tenderloin with onion-cabernet vinegar sauce, yucca fries & arugula, or the Aji de Galina ($15), pulled chicken in pecan sauce with brown rice.

The wine list is small, but has been plated to compliment every bite.  They concentrate on bottles from Portugal, Spain and Argentina. Peruvian Cristal and Cusqueña brand beer ($4), are also available.

At the end your meal try Essencia’s own special Peruvian coffee blend from Blue Bottle or choose from a selection of teas from Modern Tea. Homemade desserts such as the alfajores ($4), Peruvian butter cookies with three dulce de leche flavors, sweeten the deal. Also good is the Arroz con Leche ($7), served in tuille cups with raisins & algarrobo bean ice cream.