My F&W
quick save (...)

Frederick Perez

Chef Frederick Perez
Photo courtesy of Frederick Perez

Restaurant: Del Mar al Lago (Read a review)

Location: Salt Lake City

Why He's Amazing: Because he's serving up incredible ceviche and his takes on other classic Peruvian dishes in landlocked Utah.

Culinary School: Le Cordon Bleu (Las Vegas)

Background: J&G Grill (Park City, UT); Trader Vic's (Las Vegas)

Quintessential Dish: Ceviche tasting: Cebiche Clásico, with sweet potato and Peruvian corn; Cebiche Chifa, with wonton strips, roasted peanuts and corn nuts; and Cebiche en Ají Amarillo

Why a cebicheria: While Perez was growing up in Las Vegas, his stepfather had a Peruvian restaurant. "I followed in his footsteps."

On Peru's National Dish: "Cebiche is a very simple thing to do; it's all about the fresh ingredients. We try to stick to the Peruvian preparation, but we do infuse flavors from other cultures that immigrated to Peru: Chinese, Japanese, African, Spanish." For example, the beef in his Chinese-influenced lomo saltado is marinated in soy sauce, vinegar and Peruvian spices, and served with steamed rice.

Beverage Program: In addition to wine, beer and pisco sours, Perez serves the nonalcoholic chicha morada, a sweet purple corn drink flavored with pineapple, cinnamon and clove.

advertisement
You might also like
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.