Bistro Latino: Home Cooking Fired Up With the Flavors of Latin America
Take the flavors and culinary traditions of South America, add the influence of European cuisine, and you have Chef Rafael Palomino'sBistro Latino. As the title suggests,Bistro Latinois an innovative synthesis of European and New World flavors, and it is striking how easily Palomino moves between the cuisines. The lemony seafood salads common to the Mediterranean are replaced with the ceviches of Peru and Colombia. Dishes such as Roast Chicken with Jalapeños and Yuca put a distinct South American twist on traditional French bistro fare. These combinations are natural for Palomino. In his native Colombia, Latin cuisine is in itself a rich brew of indigenous, Iberian, African, Asian, Caribbean, and North American influences. Add to that early apprenticeships in New York and French restaurants, and it's easy to understand the birth ofBistro Latino.As with traditional bistro cooking, Palomino emphasizes modest, down-to-earth food. However, the similarities stop there. Bold Latin flavor combinations and ingredients transform simple dishes. Fish Baked in Fresh Tangerine Juice and Parsley blend sweet citrus, woodsy mushrooms, and tender whitefish into an entrée teeming with brightness. In fact, the beauty ofBistro Latinois the simplicity. All the recipes are easily prepared at home and require only modest culinary skills. Palomino also does an outstanding job laying out the basics of Latin cooking. The ingredients glossary is extremely helpful to anyone new to the cuisine, and the recipes for basic sauces such as Aji and Hogo, as well as those for salsas and vinaigrettes, are excellent.Bistro Latinois an exciting new approach that guarantees Latin cuisine will never be the same.--Mark O. Howerton