{"id":68294,"date":"2024-09-23T00:01:45","date_gmt":"2024-09-23T06:01:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68294"},"modified":"2024-09-29T10:10:59","modified_gmt":"2024-09-29T16:10:59","slug":"mati-peruvian-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68294","title":{"rendered":"Mati Peruvian Restaurant – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Despite Lack of Signage, Mati Peruvian Cuisine Has Proven Very Popular<\/figcaption><\/figure>\n

In 2004, The Economist (a British weekly news publication) proclaimed that \u201cPeru can lay claim to one of the world\u2019s dozen or so great cuisines<\/em>.\u201d In 2005, Bon Appetit<\/a> declared Peruvian \u201cthe next hot cuisine<\/em>,\u201d extolling its \u201cvibrant ceviches, crispy, spiced rotisserie chickens and packed-with-flavor empanadas<\/em>\u201d then encapsulating its declaration with \u201cthis is one cuisine we could eat every day<\/em>.\u201d \u00a0A year later, at the world\u2019s premier gastronomic forum, the International Summit of Gastronomy, Lima (the coastal nation\u2019s capital city) was touted as the \u201cgastronomic capital of the Americas<\/em>.\u201d<\/p>\n

In 2011, The Wall Street Journal also called Peruvian food “the next big thing” <\/em>glossing that it “provides flavors that have the world’s top toques raving, experimenting and catching the next jet<\/em>.”\u00a0 \u00a0The following year, BBC expressed the same “next best thing<\/em>” notion.\u00a0 In 2014, Conde Naste Traveler called Peru “the future of gastronomy.”\u00a0 One year later, The Culinary Exchange<\/a><\/strong> expressed that “the world’s next global food trend is…Peruvian cuisine.”\u00a0\u00a0<\/em>A number of other online and print publications parroted that “next big thing<\/em>” mantle.<\/p>\n

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The Peruvian Flag Festoons The Wall of One Dining Room<\/figcaption><\/figure>\n

As an independent\u00a0 observer of the culinary condition, I had to wonder “when will Peruvian food finally arrive as the “next big thing<\/em>,” especially in Albuquerque which isn’t necessarily quick to embrace culinary trends.\u00a0 My own introduction to Peruvian cuisine transpired in 2008 at Destino Nuevo Latino<\/strong><\/a> (since closed) in San Francisco.\u00a0 It was an eye-opening, soul-warming experience, one that made me want more.\u00a0 During our peregrinations, we’ve visited a number of other Peruvian restaurants and were similarly blown away.<\/p>\n

What makes Peruvian cuisine so unique is a combination of ancient roots and culinary traditions enriched by waves of immigration–Chinese, Japanese, Africans–and\u00a0 vast geographical differences ranging from high Andean mountains to dense jungles and an enormous and varied coastline.\u00a0 Peru’s biodiversity means that there is no one Peruvian cuisine, but rather variations depending on bounty of a particular area.\u00a0 Most culinary students know that Peru has some 4,000 varieties of potato, that its ceviche is incomparable and that in the highlands guinea pig is a staple food, but there is so much more to Peruvian cuisine than that.\u00a0 Peru’s culinary excellence is making it an ambassador for the world.<\/p>\n

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Chicha Morada (Purple Chicha) and Maracuy\u00e1 (Passion Fruit)<\/figcaption><\/figure>\n

Over the years, the Land of Enchantment has had a number of Peruvian restaurants, but only two have achieved the type of cachet warranted by a cuisine that’s supposed to be the future of gastronomy.\u00a0 In 2022 two of the Land of Enchantment\u2019s Peruvian pearls were listed among the 25 Best Peruvian Restaurants<\/strong><\/a> in the U.S.. \u00a0At #10 was Pollito Con Papas<\/strong><\/a>, the homey and wonderful gem owned and operated by Rene and Monica Coronado. \u00a0Tied for number one\u2013the very best Peruvian restaurant in the country\u2013was Aji Restaurant<\/strong><\/a> from Taos.<\/p>\n

Until 2024, the superb Pollito Y Papas had a monopoly as Albuquerque’s sole purveyor of Peruvian cuisine.\u00a0 Other Peruvian eateries such as Taste of Peru<\/strong><\/a> were short-lived.\u00a0 In 2024, after ventures in Taos and Santa Fe,\u00a0 Trotsky Barreto launched Mati Peruvian Restaurant in Albuquerque.\u00a0 We spent a delightful hour at Mati during our inaugural visit and were the sole diners at the restaurant.\u00a0 Our host told us we were there too early (noonish) and that the crowds amass later in the afternoon and into the evening.\u00a0 Phew, we wouldn’t want to lose another Peruvian restaurant.\u00a0 Mati is located in the parking-poor complex that previously housed Eterna Primavera<\/strong><\/a>, a phenomenal Guatemalan restaurant we thought had staying power.<\/p>\n

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Pl\u00e1tanos Fritos (Fried Plantains)<\/figcaption><\/figure>\n

Mati is festooned with decorative touches that redound to Peru’s beauty.\u00a0 Requisite photographs of smiling llamas will bring a smile to your face.\u00a0 The cynosure of one dining room is a large Peruvian flag.\u00a0 Study it closely and you’ll see that a cornucopia (horn of plenty) makes up part of that flag.\u00a0 Though meant to signify the nation’s mineral wealth, it can also signify Peru’s agrarian bounty as well as its plentitude of seafood for pescatarians and the rest of us alike.\u00a0 The restaurant isn’t especially commodious, but seating is comfortable.\u00a0 You can almost expect that–despite signage prohibiting it–double-parked cars will probably block your exit.<\/p>\n

Cold Peruvian beverages are a superb way to wash down your meal.\u00a0 \u00a0First-timers might want to start off with an Inca Kola<\/strong><\/a> (a cola with a sweet, fruity flavor that somewhat resembles its main ingredient, lemon verbena and which might remind you of cream soda).\u00a0 My very favorite Peruvian beverage is chicha morada<\/strong><\/em>, a purplish-black beverage made with Peruvian purple corn and infused with pineapple, lime and apples as well as cloves and cinnamon. When the weather turns colder, chicha is served hot. It\u2019s the perfect winter beverage, but it\u2019s equally delicious any time of the year.\u00a0 \u00a0My Kim prefers Maracuy\u00e1<\/strong><\/em>, a refreshing passionfruit beverage that hearkens to tropical climes.\u00a0 \u00a0The best description I’ve read for maracuy\u00e1 is that it’s “a bubbly, tangy, complex and delicious flavor. Tastes like lying in a hammock on a breezy day, free and easy.<\/em>”<\/p>\n

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Lomo Saltado<\/figcaption><\/figure>\n

The full menu<\/strong><\/a> is offered all day long (11AM – 7:40PM).\u00a0 It’s not a compendium of Peruvian cuisine, but it does offer a representative sample of some of the nation’s best.\u00a0 Peruvian style fried plantains<\/strong><\/em> is a nice way to begin a meal at Mati.\u00a0 Lightly sprinkled in confectioner sugar, sliced plantains are a starchy accompaniment or predecessor to a great meal.\u00a0 Sweet, ripe plantains are actually fairly healthy despite being fried and caramelized (the riper, the sweeter and the less starchy they are).<\/p>\n

A century or more before Asian fusion cuisine became a culinary fad across the fruited plain, Chinese immigrants arrived in Peru looking for work. They integrated their own culinary techniques and ingredients to Peru\u2019s diverse culinary vernacular. The most visible aspect of the Chinese influence on the Peruvian table is Lomo Saltado<\/em><\/strong>, a Peruvian stir-fry.\u00a0 This hybrid stir-fry is made with thinly sliced beef, tomatoes, peppers and onions blended in a pan with soy sauce and get this, French fries (another Peruvian passion). It\u2019s a very interesting dish made even better with the Peruvian condiments (ketchup need not apply).<\/p>\n

<\/figure>\n
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Ceviche Mati<\/figcaption><\/figure>\n

National Geographic believes “There\u2019s good evidence to suggest that 3,000 years ago, fishermen ate their catch straight from the sea”<\/em> and that “the concept of ceviche is so old we\u2019ve no recipes for its earliest incarnations, which were probably made in or near Huanchaco, a town on the northern Pacific coast of Peru.”\u00a0\u00a0<\/em>Genesis not withstanding, ceviche is the national dish of Peru.\u00a0 Ceviche is a citrusy seafood dish traditionally made from raw fish and cured with lime.\u00a0 Mati offers three different ceviche dishes.\u00a0 Offering the most seafood variety is the Ceviche Mati<\/strong><\/em> (fish, shrimp and octopus served over a bed of lettuce and served with canchita, a toasted Peruvian corn somewhat resembling popcorn on steroids (meaning it’s a large kernel corn).\u00a0 \u00a0Ceviche Mati is so good, it might just transport you to coastal Peru.<\/p>\n

Though we might have enjoyed having Mati Peruvian Restaurant all to ourselves, we would prefer overflow crowds.\u00a0 That would mean Albuquerque has embraced one of the world’s truly great cuisines, one that’s been on the verge of breaking out onto the world culinary stage for years–even in the Duke City.<\/p>\n

Mati Peruvian Restaurant<\/strong>
\n303 San Pedro Drive, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 516-9618
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 23 September 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Ceviche Mati, Lomo Saltado, Chicha Morada (Purple Chicha) and Maracuy\u00e1 (Passion Fruit), Pl\u00e1tanos Fritos
\nREVIEW #1422<\/strong><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2004, The Economist (a British weekly news publication) proclaimed that \u201cPeru can lay claim to one of the world\u2019s dozen or so great cuisines.\u201d In 2005, Bon Appetit declared Peruvian \u201cthe next hot cuisine,\u201d extolling its \u201cvibrant ceviches, crispy, spiced rotisserie chickens and packed-with-flavor empanadas\u201d then encapsulating its declaration with \u201cthis is one cuisine we could eat every day.\u201d \u00a0A year later, at the world\u2019s premier gastronomic forum, the International Summit of Gastronomy, Lima (the coastal nation\u2019s capital city) was touted as the \u201cgastronomic capital of the Americas.\u201d In 2011, The Wall Street Journal also called Peruvian food “the next big thing” glossing that it “provides flavors that have the world’s top toques raving, experimenting and catching the next…<\/p>\n","protected":false},"author":1,"featured_media":68304,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,141,53],"tags":[4383,4381,4382,4380,2351],"class_list":["post-68294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexico","category-peruvian","tag-canchita","tag-chicha-morada","tag-maracuya","tag-platanos-fritos","tag-san-pedro"],"yoast_head":"\nMati Peruvian Restaurant - 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