A Nicaraguan-Chinese Dinner: Cielo Pop-Up
I had the honor and pleasure of attending (and stuffing my face at) Chef Armando’s Cielo Pop-Up dinner at 18 Reasons in San Francisco. I am a bit enamored with pop-up dinners since they’re a place for chefs to showcase their talent and cuisine and for foodies to discover new cuisines. Chef Armando is a local home cook of Nicaraguan and Chinese decent. His pop-up dinner menu integrated bold, traditional flavors of Latin cuisine with Asian flare that showcase his mixed heritage. To top it off, he also sources ingredients locally from neighborhood markets to bring unique ingredients to his dishes.
18 Reasons is a non-profit organization (and a member of the Bi Rite family) dedicated to connecting the community through food. They offer free Cooking Matters classes in low income communities around the Bay Area where participants cook, eat, and learn how to make delicious, healthy, and affordable meals. They also host regular events from seminars to community dinners and cooking classes.
Course 1: Coconut Citrus Camaron Ceviche
This wasn’t your typical ceviche — I’ve never had anything like it! Chef poached the shrimp, making it very tender. I loved the balance in flavors from the coconut and pineapple.
Course 1.5: Queso Frito with Peanut Sauce
Chef surprised us with a classic Nicaraguan dish — fried cheese with a Vietnamese-inspired peanut sauce for dipping.
Course 2: Kale and Shiitake Pot Stickers in a Ginger Habanero Mojo
These fresh-made pot stickers were a unique mix of flavors — I’ve never had pot stickers with kale and mushrooms before. They were a unique twist on a traditional Asian dish.
Course 3: Trifongo topped with Shishito Peppers and Aji Mojo
I’ve never had a mofongo let alone a trifongo — have you? Chef made his mofongo with sweet and regular plaintains as well as yucca. The mofongo sat in a ginger soy broth and was topped with shishito peppers, crunchy pork rind, and huancaina sauce.
Course 4: Churro Ice Cream Sandwich
Chef Amanda created a churro patty that was topped with Bi-Rite’s Four Barrel coffee and toffee ice cream.
Chef, I can wait to come back for more!
