"El Tule'' es el restaurant que faltaba en Lambertville, New Jersey. Los dueños se han concentrado en siempre tener ingredientes frescos, y los platos 'hechos a la medida', lo que da como resultado una comida excelente. Hace muy poco hemos estado en ''El Tule'' durante un dia de semana, cuando los restaurantes estan descansando de las largas colas del fin de semana.
Comimos un Picante de Camarones, que encontramos muy atractivo. Los camarones estaban muy sabrosos, frescos, y muy bien preparados con su salsa de pimienta. Nuestros amigos comieron Ceviche Limeño, siguiendo una recomendacion 'on line'. Una vez mas, ese plato lleno la expectativa, siendo muy fresco y levemente picanton.
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Para el postre pedimos flan de la casa, y torta Tres Leches, ambos esquisitos. Ademas de su muy buena calidad, El Tule tiene un lugar para sentarse al aire libre. Aunque no es muy bonito- dadas las paredes originales de los edificios colindantes en Lambertbille- este lugar es un pequeño oasis. Cuando el tiempo es bueno, es agradable tener esa opcion de respirar aire fresco, al tiempo que uno degusta la comida.
cortesia superpages.com
The Egovil family emigrated from Peru 20 years ago, but when they opened El Tule in February 2011, they offered what they thought most people would want: Mexican food. They still do, but in short order added the fare of their homeland as well. Jack Egovil, who is general manager of an enterprise that includes his mother, Carmen, father Fausto, siblings Silvia and Mechelle, and brother-in-law, Said Anguino, explained how the restaurant came into being. “My family used to go to church in Lambertville and through that came to know the town". We started with Mexican and saw the opportunity to offer Peruvian. He adds that the timing was right, since Peruvian cuisine — with its ceviches, many varieties of indigenous potatoes and chile peppers, quinoa, and complex culinary tradition going back to the Incas — seems to be having its moment in the spotlight.As for the location, "We are very taken by how welcoming everyone in town is, and we’re so happy that people have responded to us.” Many of El Tule’s regulars became fans of the cuisine on their travels to Peru.“Some drive two hours just to try our food,” “A lot of others are what I would call ‘foodies’ who are interested in whatever’s new.” Everything on the Mexican side of the menu is traditional. “My older sister, Mechelle, is married to a Mexican,” he goes on. “Her husband, Said Anguino, is our Mexican cook, so everything on that side of the menu is authentic.”As for the Peruvian offerings, these are the bailiwick of Carmen, and they combine the traditional with modern twists. Chief among these are a selection of ceviches, papas rellenas and 'a la Huancaina', and a host of soups, stews,grilled meats and seafood dishes. “Peru is very rich when it comes to food. There are different styles from the coast, the Andes, and the tropical forests. Peruvian cuisine's very fresh and very nutritious, while being delicious.”“Every three weeks we add new things,” he says. “Before we decide to add a dish to the menu, we all try it and offer our opinions.” The care taken with presentation is startling. An Inca-style quinoa salad,the salad is formed into a precise pyramid and is artfully accompanied by a colorful tangle of baby lettuce with tiny boiled potatoes and a dollop of cream. “My mom is pretty much an artist when it comes to presenting the food". “We want people to have a cultural experience when they come here,” Jack Egovil says. “We’re proud of our family’s roots.” So the deep-orange walls are decked out with traditional artifacts, and under each glass-topped table is a brightly colored woven fabric of traditional design. Each of the tapestries on the wall is from a different area of Peru. “People ask about them and I like it when they do,” Egovil says, “that way they can experience our culture, too.” He was 16 when his family came to the U.S. in 1992, and he returns there often. The family is from Lima, although mom Carmen’s family is from northern Peru. Each evening he goes over the restaurant’s receipts, and reports that the split between Mexican and Peruvian food served is 50-50. “Peruvian is what attracts people to the restaurant. But you can’t believe the amount of tacos we sell by the end of the night,” he says with a laugh. At this point, El Tule is so popular that reservations are strongly recommended on weekends to dine at this intimate place, which seats 35 inside and 25 to 30 on the patio. “It’s a lot of hard work, but that makes us want to innovate even more.” The family completely redid the space when they took it over at the end of 2010, and another renovation — the installation of a kitchen ventilation hood — is just about finished. The restaurant has been operating on weekends only on a special temporary permit, and is scheduled to return to normal operations on May 9. (Calling ahead to confirm is highly recommended.)El Tule Authentic Mexican and Peruvian Restaurant, 49 North Main Street, Lambertville,609-773-0007 . www.eltulerestaurant.com
ResponderBorrarPrevious write up from a Princeton paper.
ResponderBorrarThank you for the nice write up Gonzalo!
ResponderBorrar-jack