Liam with Chef Julio Navarro of 'Lima' Concord (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits 'Lima' For Concord Comfort Food Week

with Chef Julio Navarro

Liam Mayclem
January 22, 2019 - 10:58 am

CONCORD (KCBS RADIO) — Julio Navarro was born in Callao, Province of Lima, Peru and at the age of 5 moved to the city of Andajuaylas, by the Peruvian Andes, a South Central Peruvian province, near the Cuzco region. There he started to love the flavors and aromas of his grandmother's cooking, also at 9-years-old, he began helping the family prepare food for them to sell.  Later, his mother had a food business and introduced him to the cuisine from Lima, which he also loved as it was somewhat different from their region.

Chef Julio Navarro (Photo credit: Foodie Chap/Liam Mayclem)
Julio began cooking professionally in New Jersey, at Aramark as a line cook.

Worked at Cheesecake factory in San Francisco's Union Square from 2008 to 2010 where he started as a line cook and worked his way up to become the lead cook for the company and also at the esteemed La Mar cevicheria restaurant in San Francisco where he worked with Gaston Acurio's right-hand Chef Diego Oka.  He loved being able to prepare food from Peru for the first time professionally and stayed at La Mar from 2011 to 2015.

He moved on and held a Chef position for a year at the exclusive private club The Battery in San Francisco.  His passion for Peruvian food from his homeland was calling once more and within a year he joined the opening team at 'Lima' in Concord in 2016.

We met at 'Lima' recently to talk up Concord Comfort Food Week and talk about Julio’s culinary journey. Chef made a super delish dish: “Pork Adobo” served at 'Lima' and a perfect, comfort food  (recipe is below).

Enjoy our tasty conversation and treat yourself to a week of comfort food & more in your favorite restaurants and bars in Concord, running the 21st through Jan 27th.

Cheers, Liam!

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Chef Julio Navarro's Pork Adobo (Photo credit: Foodie Chap/Liam Mayclem)

Chef Julio Navarro's Pork Adobo
Serves 4-5

Ingredients:

  • 2 lbs.  Pork Shoulder cut into large chunks
  • 100 gr.  Aji Panca (Peruvian Smokey Pepper Puree)
  • 150 gr.  Diced onion
  • 40 gr.   Chopped garlic
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Ground cumin seed
  • 1/2 tsp. Ground oregano
  • 1/4 tsp. Ground annatto seed
  • 1 quart  Chicken stock or water
  • 50 gr.  Salt
  • 30 gr.  Cooking oil
  • 50 gr. Carrots (processed in food processor)
  • 30 gr. Celery (processed in food processor)
  • 1/4 bunch mint
  • 1/4 bunch cilantro
  • 1/4 bunch parsley

Instructions:

  1. In a bowl mix together the processed celery and carrots with the black pepper, cumin, oregano, annatto, and salt.
  2. In a hot braising pan, add the oil, then sear the pieces of pork shoulder on all sides.
  3. Add the Aji Panca to the pork and cook for a few minutes.
  4. Turn down to medium heat and add the mixed ingredients of celery, carrots, and spices, cook for 5 minutes.
  5. Add stock or water and turn up the heat to bring to a boil.
  6. Once at a boil, turn off heat, add fresh mint, cilantro, and parsley. Place lid on braising pot and place in a 300-degree oven for 1 hour.

Check after one hour of cooking, the meat should be tender, if not continue to cook for 15 min.

Once cooked, remove pieces of meat, discard the fresh herb stems, blend the liquid in blender, taste for salt adjustment and serve with rice and beans.

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LIMA
2151 Salvio Street, Suite I
Concord, CA 94520
(925) 309-7774
www.limaconcord.com

 

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