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Sunday, December 15, 2013

The Annals of Green Sauce

My father, before he was slayed by natives on an island in the South Pacific, told me that all great men love Peruvian green sauce (sometimes referred to as aji sauce).  What is this aji sauce?  It's hard to say exactly, although ingredients may include jalapenos, cilantro, mint, garlic, oil, salt, and god knows what else.  It's a condiment served in Peruvian restaurants and can be slathered on any thing, although a great Peruvian roast chicken is a prime choice.  However, you should also use aji sauce with your fried yuca, tostones, rice and beans and salchipapas (french fries with small pieces of hot dog).

Today I had an absolutely thrilling Peruvian green sauce at Warique on Amsterdam Avenue in the 100s.  The sauce was slightly spicy, lively, fresh, herbaceous and savory as all jesus. I gently but deliberately messaged it into my chicken, which, by the way, was an absolutely excellent hunk of meat, well seasoned and juicy.  Yuca and tostones were also on hand to soak up the aji.

I kept demanding more and more green sauce, and the waitress seemed impressed with my aggressiveness and virility.  "For the love of god, just keep coming back and forth with more green sauce, because by the time you get back I will already need more!"  The memory of my father lives on.