Epicurean Charlotte

Food & Wine Magazine


July/August Recipes

Fresh Flavors to Beat the Summer Heat

Lomo de Carne (Peruvian Beef Tenderloin Skewers)
Chef Oscar • Craft City Social Club


•  2 lb beef tenderloin
•   ½ c red wine vinegar
•   1 bunch fresh cilantro
•   1 tbsp aji panca
•    ¼ c olive oil
•    sea salt to taste

Cut beef tenderloin 1½- to 2-inch pieces and set aside.

To make the marinade, add the vinegar, cilantro, Aji Panca and olive oil to a food processor or blender. Blend for 30 seconds to a minute on high. Marinate the beef tenderloin for at least three hours. For best results, marinate overnight.

Place two to three pieces of beef tenderloin on a soaked wooden skewer. Season with sea salt and grill until desired preparation.


Fish Tacos with Avocado and Cabbage Slaw
courtesy of Chef Alyssa


•     1 lb white flaky fish, like mahi-mahi or rosefish
•     ¼ c canola oil
•     1 lime, juiced
•     1 tbsp ancho chili powder
•    1 jalapeño, coarsely chopped
•   ¼ c fresh cilantro leaves, chopped
•    8 flour tortillas
•    8 to 10 corn tortillas
•    1 avocado, thinly sliced

Place fish in a medium-sized dish. Whisk together the oil, lime juice, ancho, jalapeño and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove from the marinade and place onto a hot grill on medium-high heat, flesh side down. Grill the fish for 4 minutes on the first side, and then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Serve the tacos in warmed tortillas and topped with avocado and slaw.

cabbage slaw:

•     ½  c sour cream
•     1 lime, zest and juice
•    2 tbsp red wine vinegar
•    salt and white pepper, to taste
•     ¼ c chopped cilantro
•    1 lb shaved cabbage
•   ½  red onion, thinly sliced

Whisk the sour cream with the lime, vinegar, salt and pepper. Toss in vegetables and adjust seasoning.