Amazon Basin - Fruit Bowl

In the Amazon Basin, what gave me the biggest thrill was the incredible fruit. Camu camu, Ungarahui, Pitana, Garana, Bacuri and caju; so many I'd never seen or tasted before. Mangoes dropped from the trees! In such quantity, that after the first week of the season the locals didn't really pay attention to them pounding the rooftops or plopping onto the lawn. I saw them all as jewels. Even cutting a papaya for breakfast I did with joy and reverence...

Restaurant Maracuya - Arica, Chile

Some days lead to perfect evenings and a meal augmented by friends, wine and a sunset that defines the exquisite. Most recently at Restaurant Maracuya in Arica, Chile I was given the gift of such an evening; bold, beautiful and blazing.

We were impressed with the location right on the Pacific; pounding sea, light music and soft lighting were accentuated by the final moments of brazen rays. The Terra Andina Sauvignon Blanc flowed copiously. The Carpaccio of Salmon and Oyster was attractively served with capers, lemon juice, locally produced Azapa Olive Oil and the juice of oyster. The main plates were Albacore a la Veracruzana and Congrio with Tapenade. The thick tuna steak was classically treated in the Veracruz, Mexico style by marinating the fish in lime juice and seasonings, seared beautifully (raw at the center as per request) and topped with a fresh red sauce highlighted with Azapa Green Olives. The Congrio with Tapenade was astonishing. If you´ve never had Conger Eel, you´re in for a treat and the seared version at Restaurant Maracuya is one of the best. The tapenade (a combination of Azapa Olives, capers and anchovies) was rich and added nicely to the dish. We asked for two small extra plates, the mains were so good it was obligatory to share. Also, no surprise to see that the chef had made good use of the local olives being that the Azapa Valley fruit is flavourful, fleshy with a thin, delicate skin; sumptuous characteristics that make this olive easy to enjoy.

I am not much of one for desserts but a Crème Bavarois in the Atacama Desert warranted attention. Crème Bavarois is a cold dessert of egg custard with gelatine and cream. This version was heavy on the gelatine, not much to my liking; however, it was topped with a Maracuya (Passion Fruit) Sauce so appealing we asked for a serving in a teacup with two spoons. Over the top delicioso!

For maximum enjoyment at Restaurant Maracuya, I suggest a sunset rendezvous. Might as well look to Mama Nature for all she has to offer. But with service this good you´ll feel pampered anytime of day.

Nota bene: We found the white wine a little warm (best at 45-50 °F or 7-10 °C). And when white is served warm it tends to be unbalanced and has an alcohol edge. Nonetheless, the situation was easily remedied with a bucket containing ice, cold water and salt to effect a fast chill. Chilling your own wine at table really slows down consumption and, no doubt, lowers sales (owners please take note).

Restaurant Maracuya
Av. Comandante San Martín 0321
restaurantmaracuya@hotmail.com
www.restaurantmaracuya.cl
http://www.frommers.com/destinations/arica/D64499.html

Copyright © Mick Huerta 2011. All Rights Reserved.
mickhuerta@gmail.com
Travel, Culture, Food & Wines

"Until you've tried a Peach."

"An apple is an excellent thing - until you have tried a peach."
George du Maurier (1834-1896)

I've taken three peaches shirtless to the kitchen sink in rural Georgia. No need to peel or fuss. I wash them with clear water that runs just cool of warm and the fruit is ready. And so am I ready. This is to be my first experience eating the famed Georgia peaches, and timed just right for the height of the harvest. Juicy run down your face fleshy, luscious peaches and such big, big flagrant flavor. I'm a sticky succulent mess, but well worth every mouthful. I lick my lips. Guess I should clean up. Wipe off the keyboard, too. Tomorrow I'll pick three more...

Dance of the Sugar, Plum & Dairy

Mornings are a time of eclectic combinations, spins that entice the tastebuds and the fanciful fusions of fruits. This season, the PLUM and blender are featured in my smoothie mornings. The plum has dominated for a week or so. My father has a tree. Oh, what a plum tree. When combined with bananas, the tart of plain yogurt and mango juice the result takes the edge off the alarm clock. The coffee can wait.... until I get to the office.