“The aroma is very, very strong, pero when you do something with it — it turns into beautiful, aromatic, tasty food.”
Courtesy La CostaneraCourtesy La CostaneraCourtesy La CostaneraSimon said eating beef was considered a luxury in her community, so it was a dish reserved for special occasions such as birthdays and holidays.
is Altamirano’s Michelin-recognized establishment that overlooks the Pacific harbor in Half Moon Bay.Douglas Zimmerman/SFGATE His legacy as a restaurateur over the past 18 years is a testament to his push to succeed in a country he saw as one filled with opportunity, a place where he could further develop his genuine love for cooking, encouraged by his mother through simple lessons in the kitchen that would later lay the foundation of his culinary empire.Douglas Zimmerman/SFGATE
He slaps his hands together with such energy, truly inspired by the possibilities of roasted corn slathered in herbaceous chimichurri butter. For Altamirano, cooking with the bounty of seasonal ingredients from surrounding farms in Half Moon Bay all the way to Atascadero is akin to cooking with his mother as a boy in Peru, where they raised chickens and utilized what was available at the local market.
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