Chef Carlos Altamirano’s Peruvian Street Food Inspired Brick And Mortar, Sanguchon

Chef Carlos Altamirano’s Peruvian Street Food Inspired Brick And Mortar, Sanguchon

Fans of Chef Carlos Altamirano’s hit dishes of lomo saltado and pan con chicharron from his popular fleet of Sanguchon foods vehicles can now get pleasure from his Peruvian fare from the new brick and mortar locale in San Francisco’s Mission District. The Peruvian Sangucheria is the hottest addition to the Altamirano Cafe Group’s Bay Space empire, opening a few yrs right after the last truck retired in 2018.

Focused to seize-and-go fare, Sanguchon (which means sandwhich) features modern Peruvian sandwiches and avenue food impressed by the street meals from his indigenous Nazca, which is a coastal region in southern Peru.

The emphasis of the menu are the bold sandwiches. With 7 to decide on from, the most well-known the lomo saltado, showcasing beef tenderloin, tomatoes and onions, topped with a pisco-soy reduction, fries and crema de rocoto. Additional choices, include pan con chicharron with roasted pork loin, fried yams, lime-marinated onions, crema de rocoto Fried Crispy Chicken with rooster marinated in Aji Amarillo and lemon, coleslaw, crema de rocoto) and Barbacoa which is crispy spareribs, Inca-Cola BBQ sauce, coleslaw, Huacatay aioli.

Four diverse “Bowl” possibilities vary from the super flavorful adobo which is slow-cooked pork shoulder in aderezo and Cusqueña beer sauce to lomito al jugo with stir-fried beef tenderloin with tomatoes, onions, cilantro, soy sauce and fries. Then there’s a wide range of anticuchos (skewers) which include chicken, pork belly, and corazon or beef heart, along with various empanadas, from chorizo to mushroom.

The menu wouldn’t be complete with out the “Street Cart” offerings, which attribute loaded French fries, called pollipapas, smothered in chicken chicharrones, huancaina, feta and cilantro. Chicken or pork belly can be extra to the quinoa or caesar salads and sides include yucca, sweet potato or French fries, plantanos fritto, and Peruvian coleslaw. Save space for the freshly baked Alfajores, classic Peruvian dulce de leche shortbread cookies.

We sat down with Chef Carlos Altamirano to talk about his most recent endeavor, his culinary experience and far more. Here’s what he experienced to say.

What was the catalyst in opening your very first brick and mortar area?

The Sanguchon foodstuff trucks obtained these kinds of a large subsequent during the a long time, it felt appropriate to changeover to a brick and mortar. Food vehicles can be tough to keep and we sometimes ran into predicaments when we would have to terminate occasions thanks to a truck problem. I also knew I required to have a more substantial menu and that was some thing I could not do in the truck. 

Talk about your background in Peruvian delicacies. How has working with Mochica, Piqueos, Parada, Baranco, and the Michelin-acknowledged La Costanera served to put together you for this opening?

When I moved to the United States I cooked in Italian, French and American dining places, so these had been the types of cuisines I was relaxed with. I really desired to open an American cafe, but it was my mother who explained to me to open up a Peruvian cafe.

So I went back again to Peru for about three months, touring to unique parts and understanding the cuisine and tactics. Having opened six places to eat, I felt very prepared and understood what to hope and how to system for this opening. 

What do you hope Sanguchon provides to the Mission District? 

I hope Sanguchon is a exciting position for men and women to try some common Peruvian sandwiches and bites. I do not assume there is any other location in the spot providing what Sanguchon has. 

What evokes the menu and the restaurant as a complete? What are your favorites?

I am inspired by seasonal produce blended with common Peruvian dishes. I love likely to the farmers sector early on Saturdays and Sundays to see what speaks to me and then integrate that into the menu.

I am also motivated when I vacation and visit other dining places. My favorites have to be the anticuchos. I also genuinely enjoy the aji de gallina and adobo. 

Has opening been tough simply because of the pandemic? How has it been received due to the fact its opening in April?

A tiny. Getting workers has been complicated. We also see that some people are much more hesitant to consume inside, but because we expected that we did construct a parklet for folks to take in. I am pretty satisfied with how effectively Sanguchon is doing and glance forward to its potential.