plantain Archives - Good Food St. Louis

Salsa Rosada is Pink Sauce Paradise

August 16, 2023

The Mediterranean fare at Salsa Rosada is a little bit street food and a little bit family table. (Above: maduro (ripe plantain), empanadas, bunuelos. and chicken arepas)

Food Alert!

When a half dozen people bring up the name of a new restaurant within a week, I take notice—as do my taste buds.

Recently I followed the advice of my food informants and headed to Salsa Rosada. I even had an authority on Colombian food with me (JC, my son-in-law, who grew up in Bogota).

The Midtown restaurant dishes up an eclectic menu of foods, that chef/co-owner Mandy Estrella spent years learning to cook in the Dominican Republic, Puerto Rico, and Colombia.

Chef/co-owner Mandy Estrelle is a hand’s on business woman, overseeing the day-to-day operation along with her partner, Bradley Payne. Customers place their order at the walk up counter.

A Wow-Feast!

Arepa made with white corn meal and stuffed with chicken. The signature dish of Colombia is grilled and often filled with cheese. Venezuelans prefer theirs fried and fancified with a number of filings.

Little bits of happiness. Foods appear simple, but flavors have an amazing depth.

The handsome space is larges enough for a full bar, walk-up counter, and two separate areas for fast, casual dining.

An Older Sister

Because it’s always good to have a guiding sibling, four-month-old Salada Rasada can call upon its four-year old “sister” in Lafayette Square for a success story. I’ve not been been to Mayo Ketchup yet, but definitely have it on my “Must-Try” list.

Make Magic

Some customers want to know how the restaurant names came into being, which Mandy is happy to tell. The Spanish term means Pink Sauce. The famed condiment can be found on tables throughout the Caribbean. Some cooks add garlic, lime/lemon, hot sauce, Worcestershire, or cayenne pepper.

Come to think of it, my mother used to make something she called cocktail sauce, that had mayo, ketchup and relish. It was especially good on fried foods, seafood, even French fries.

Salsa Rosada: 3135 Olive Street, Midtown, (fast casual Venezuelan, Colombian, Dominican Republic). Open: Tue-Sat 11a=8p; Closed Sun-Mon.

Mayo Ketchup: 2001 Park Ave., near Lafayette Park. (fast casual Puerto Rican, Dominican Republic, and Cuban)

St. Lois Soccer Club City Park and Busch Stadium

Jalea: A Taste of Peru in St. Charles

May 17, 2023

A crispy slice of plantain. While similar in looks to a banana, the fruit has a less sweet, more savory taste.

Step into a Peruvian Kitchen

The road “less travelled by” is the one that will make all the difference. So said Carl Sandburg.

I thought of that quote, when Andrew and Jacci began raving about a restaurant they’d discovered in St. Charles.

From my research, I found that the St. Louis fooderati had, indeed, cast a handful of stars upon the new Peruvian bistro in Old Town. I had to see for myself.

But it’s a “fer piece” from my condo to St. Charles. Even so, it sounded worth the trip to dine at Jalea, (pronounced huh-LAY-uh). Off we went.

You might mistake the entrance with the staid blue awning for an upscale boutique.

“Landing” in Peru

The restaurant is unassuming from the street, but once inside you get the feeling of having been airlifted into the South American countryside. The interior of the bistro is handsomely decorated with the work of Peruvian artists, that complement the cozy, welcoming space.

As soon as we settled in, a bowl of something appeared on our table. Hmm. . . what was it? I gave it a try. The crunch tidbits reminded me of popcorn. Andrew explained that the gratuitous appetizer was roasted, corn kernels called Cancha. Great for nibbling.

A pleasant, young woman by the name of Mimi appeared next. She happily answered our questions about the classical Peruvian menu. As it turned out, she was the co-owner along with her brother Chef Andrew Cisneros.

A Bevy of Colors, Shapes, and Flavors

I had a layover in a small airport in Lima, once upon a time, but never got to eat a true Peruvian restaurant meal. At last, I could make up for that omission.

It all starts with the roasted corn kernels. So nutty and nice.

A “bouquet” of plantain highlights the table. Unlike bananas, they are eaten cooked. I always order fresh plantain when I spot it on a menu. It’s so much better than the bagged chip variety.

Ceviche with Shrimp. Ceviche is made from raw fish marinated in fresh citrus juices.

Jalea’s Peruvian Crab Salad Sanguchito

Chaufa Aeropuerto, a fried rice entrée, that includes meats, and spices, topped with an egg omelet. The dish originated in the cuisine of Peru’s Chinese immigrants.

Pollo La Parruila (half a chicken, fries; salad and four dipping sauces)

Luluma, a mousse with chocolate and dulce de leche

If you need an excuse to get out of town for a short excursion, put this quaint Peruvian bistro in your GPS system and get ready for some mighty fine eating.

Jalea: 323 N. Main in Old Town, St. Charles. Open: Wed-Fri 5p-9p; Sat noon-3p. Closed Sunday, Monday and Tuesday. Co-Owners: siblings Chef Andrew Cisneros and Samantha “Mimi” Cisneros.