It feels like ages since my last "good" meal. I've been drowned in the mediocrity of Peninsula food, the Peninsula being the San Mateo area and such. Sushi is subpar and what Peninsula people stamp as the best sushi (Sushi Sam) is in reality...depressing. A few weeks ago I had an itching for chirashi, sashimi atop a bed of sushi rice, and J pronounced, "I'll take you to the best this side of town has to offer." The chirashi, disappointingly, contained PRE-CUT sashimi that tasted of wet mop - 3 days old wet mop. A few bites of the wet mop were forced in for good effort. But inevitably, I grumbled, "I... can't..I'm sorry" and meekly pushed the chirashi away.
Was the culprit really Sushi Sam's pre-cut sashimi? Or is this sushi snobbery stemmed from being pampered by LA's abundant supply of fresh and elaborate bowls of chirashi. I have a sneaking suspicion it’s the latter. But that’s my reality, right?
So after that episode I had lost my appetite, and hope, for good food. Finally, after what felt likes months, I was inspired to stick my head out the door, so to speak, and give it another shot.
Limon Rotisserie is Peruvian cuisine that emphasizes on its spit fire free range chicken. Word has it the secret recipe is the cumin garlic dry rub. There are around 7 ceviches to choose from but we opted for the Ceviche Mixto: tiger shrimp, fish, and Peruvian corn. Refreshing, tangy, a perfect ceviche.
With the name Limon Rotisserie, one would expect the chicken to be flawless. Strangely, it came out a bit dry. The silver lining were the 3 "aji" sauces that accompanied it- a chimichuri of herb and garlic; recoto mayo and aji amarillo. And the thick cut yucca fries top any gourmet truffle duck fat fries you can find. No joke.
Limon Rotisserie should contemplate changing its name to Limon Short Rib because they really have this Seco de Costillas down to a science. The boneless short ribs fall apart at the nudge of a fork and its marble of fat and lean braised to a perfect umami makes this dish near un-wordly.
Seco de Costillas
At 8 bucks a dish, you can get away with a 4 course meal for less than $30 a head. A rare find nowadays especially in the bay area. What it lacks in damage, it doesn't lack in flavor. Thus, earning its name in the pantheon of San Francisco's favorite dishes of 2011.
1001 South Van Ness