Maybe my friends are trendsuckers, maybe they really like ceviche? When they came as apetizers I stared at my pals gross display of attacking the dishes like an eskimo harpooning fish in the springtime. I don't get the ceviche thing but in fairness I really don't go for sushi either. It will be intersting to see if ceviche makes a dent in sushi's marketshare. When that part of the meal was over I was relieved. It was time for main courses. And there it was my all tiime favorite dish paella. It was truly one of the better paellas I've ever eaten, and I basically eat paella when ever it's on a menu when I eat out. It had a more dimensional taste then most. It was flavorful without being overwhelmed by spicyness. It also didn't have that dreadful msg synthetic false pop of flavor. I edged my way toward the kitchen and somehow got in a conversation with one of the chefs. After a sincere compliment she broke down and told me the secret (which apearantly isn't a secret). After showing off my new found discovery at the office I was immediately shot down as naive and behind the cullinary curve). The magic ingredient (drumroll please), is for the paella to be cilantro based with Peruvian spices and not safron based. I write about this because I haven't been pleasantly surprised in a long while and want to reach out to other paella lovers who feel that life is becoming mundane. By the way those Pisco Sours are all theyre cracked up to be, especially if you want to be cracked up.
Pros: paella, originality, pisco sour
Cons: forced to drink pisco sour for half hour late seating
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