Chowdown at El Tumi in Reno
The Greater Reno Grub and Gripe Group got together Friday night for a meal at El Tumi, a Peruvian restaurant. All in all it was a nice meal. El Tumi proved to be reliable.
Four of us went. For starters we got a mixed seafood platter and plantains. The mixed seafood platter is always a delight. The highlight for me was the shrimp with the cornbread coating. They also serve catfish this way. I also like the oysters served in this mix. The dish also includes ceviche and Peruvian corn nuts. The plantains were also nice and came with a sweet sauce for dipping.
For entrees, Glen got the chicken, which is a reliable dish. They only serve it on Friday and Saturday evenings. Lisa got the Peruvian stir fry noodles, Allie got the chicken dish in cream sauce and I got a combination dish.
I think Glen’s chicken dish was probably the best of the entrees. Lisa’s dish is actually a Peruvian adoption of Chinese food. There’s more about it here where I discussed the dish at the restaurant’s former incarnation in Sparks.
We also enjoyed wine. Glen brought the 2002 Domaine des Baumard Savennières Clos du Papillon, which was showing quite well. I brought the 2004 Domaine Barmes-Buecher Riesling Steingrubler, which was off. We never did figure it out. I also brought a 1998 La Bastide Blanche Bandol Longue Garde, which is nice but pretty tight and needed decanting and not the hour of having the cork pulled that I provided.
The pictures show the mixed seafood dish, the plantains, a Peruvian black corn tea called chicha morada, the chicken dish, the stir fried noodle dish, the chicken dish in cream sauce and my combo plate.
Thanks for putting this evening together, Steve.
Really liked the tortilla chips served with the green sauce. Nice flavor, not too overwhelming.
I also thought the seafood appetizers and the plantains were the highlights of the night. The "Seafood Treasures" were quite good - excellent ceviche, with just the right citrusy kick. Each item on its own was good enough that I completely forgot to use any of the dipping sauce. The plantains were actually served with sour cream, which was an interesting twist. I prefer them a bit riper, but we didn't leave a crumb on plate.
My chicken dish, the aji de gallina, is one of the most popular dishes in Peru. I've had it several times on trips to Peru, and this version seemed to be "Americanized" - hardly any flavor at all, bland, and very heavy. In my Yelp review, I likened it to a chicken casserole dish using a can of cream of mushroom soup! I could only finish half of it, and didn't bother to ask for a container to bring leftovers home.
Thanks again, and looking forward to the next Grub and Gripe!