The potato was the first domesticated vegetable on the shores of Lake Titicaca, in present-day Peru and in extreme northwestern Bolivia between 8000 and 5000 BC. Cultivation of potatoes in South America may go back 10,000 years, but tubers do not preserve well in the archaeological record, making identification difficult. The Spanish were impressed with this root vegetable that was easy to farm in abundance and store for long periods. Packed with vitamin C, the potato also relieved scurvy among the Spanish sailors. Peruvian potatoes quickly became a staple item on Spanish ships, and the Conquistadors carried them across the seas to Europe.
There are about 4000 varieties of potatoes identified, and this purple potato is one of the classics. Its dark, rich blue/purple colour is strong on the skin and likewise in the flesh. When cooked, it cooks to a dark, rich colour and confers deep, earthy, nutty flavours to a dish. Its dense pigment is almost certainly from its super high anthocyanin content, making it a borderline medicinal tuber!
El Farol is the quintesential tapas restaurant in Santa Fe, new Mexico. I had dined here years ago and was excited to pick this cookbook up years later. It is filled with traditional tapas recipes, each one superb. The dishes highlight Spanish cuisine with touches of New Mexico ingredients, making them exceptional. This unique collection presents Mediterranean and Spanish cooking influenced by various lively Latin American dishes. The tapas menu is "ever-changing, bold, and energetic," according to the Dallas Morning News. The New York Times calls El Farol's food "bold and eclectic." The chef's Lobster-Chorizo Canneloni was voted "Best Appetizer" in the 2000 Taste of Santa Fe. James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.
For more recipes from this cookbook, click here.
Ingredients:
1lb Peruvian purple potatoes
8 cups water
1 teaspoon salt
4 tablespoons extra-virgin olive oil
3 tablespoons sherry or apple cider vinegar
1/2 red onion, finely minced
2 garlic cloves, minced
2 tablespoons parsley, minced
2 teaspoons chilli pequin or other spicy chilli powder or flakes
Salt, to taste
1/2 teaspoon pepper
1/4 cup crumbled queso fresco or goat's cheese
Add the potatoes to a pot with the water and salt and bring to a boil. Cook for 18-20 minutes, depending on the size of the potatoes, until they are cooked through but still retain some bite. Drain and cool completely.
Toss well with the rest of the ingredients and allow the salad to marinate at room temperature for at least 3 hours. This step allows the vinegar to work its magic on the potatoes, giving them a lovely acidity.
Serve at room temperature on a shallow plate or bowl.
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