BACON INSPIRED AND PERUVIAN DISHES. THIS WEEK’S FARM TO FORK FRIDAY IS ALL ABOUT THE SAC BACON FEST, GUIDO CUP, AND THIS IS THE GUIDO CUP. THIS IS WHAT THE CHEFS WIN WHEN THEY ARE COMPETING. IT’S ALL THINGS BACON. IT’S HAPPENING THIS SUNDAY AND WE’VE GOT THE REIGNING GUIDO CUP CHAMPS HERE. THE OWNER OF CHICO’S PERUVIAN KITCHEN, JOHN CARLOS ZAPATA, AND ALSO LUIS BAUTISTA, THE GENERAL MANAGER. TWO RESTAURANTS IN MIDTOWN SACRAMENTO AND THEN ONE IN ROSEVILLE. SO YOU GUYS WON LAST YEAR AND YOU MADE THIS DISH, WHICH RIGHT HERE, IT HAS SOME SALMON IN IT. BUT LAST YEAR YOU HAD PORK BELLY, PORK BELLY IN IT. YES. AND WHAT’S THIS CALLED. SO THAT WE CALL IT THE SALMON ANDINO. VERY FOCUSED MAINLY ON OUR QUINOA WITH OUR PERUVIAN PEPPERS IN IT TO MAKE IT NICE, VERY NICE TEXTURE AND FLAVOR THAT PAIRS REALLY WELL WITH THAT SALMON. BUT OF COURSE LAST YEAR WE DID IT WITH PORK BELLY WIN THAT. AND SO IF THEY COME TO BACON FEST THEY GET TO TASTE ALL OF THESE DIFFERENT THINGS. RIGHT. IT’S A 13 TOP CHEFS THAT ARE COMPETING. YOU GUYS ARE GOING TO TRY AND KEEP THIS TROPHY HERE AT CHICO’S. AND YOU GIANCARLO ARE FROM PERU. AND THESE ARE SOME OF YOUR SOME OF YOUR FAMILY RECIPES. YES. SOME OF THEM ARE FROM MY FAMILY AND THE OTHER ONE I MAKE ALL THE MENU. BUT ALSO WE HAVE A TRADITIONAL PERUVIAN. I LOVE THAT AND YOU’RE GOING TO SHOW US HOW TO MAKE YOUR TRADITIONAL PERUVIAN CEVICHE. SO GO AHEAD AND SHOW US HOW TO DO THAT. START WITH THE PERUVIAN LECHE DE TIGRE ROCOTO LECHE DE TIGRE OKAY, GULSTAN DART FISH AND SEAFOOD. ARE YOU GOING TO PUT IT ON TOP? OKAY. ALL RIGHT. AND THEN WE GOT HERE SOME SWEET POTATO FRIED CORN AND PERUVIAN CORN. AND WE’RE GOING TO FINISH WITH SOME MACK ROAD CILANTRO ON TOP. AND SOME CHILI I LOVE THAT OKAY. SO THIS IS THE TRADITIONAL PERUVIAN CEVICHE. TELL US A LITTLE BIT ABOUT WHAT ELSE YOU HAVE ON THE MENU HERE. SO HERE WE WANT TO FOCUS MAINLY ON OUR OUR PORK BELLY AND A LITTLE BIT OF BACON AS WELL BECAUSE OF COURSE WE HAVE THIS THE BACON COMPETITION COMING THIS SUNDAY. WE HAVE HERE OUR ANDINA WHICH AS YOU CAN TELL, THE MAIN FOCUS IS THERE IS THE BACON THAT’S ON TOP OF THAT PIZZA. THEN WE ALSO HAVE OUR PAN CON CHICHARRON, WHICH IS GOING TO BE A PORK BELLY SANDWICH OFFERED ALSO ON OUR MENU FOR PEOPLE THAT WANT TO COME AND TRY IT OUT. OKAY. AND THEN OVER HERE WE HAVE SOME PORK BELLY EMPANADAS AS WELL WITH A LITTLE BIT OF CHEESE IN THERE, MIXED VEGGIES AND OF COURSE THE MAIN FOCUS, THE PORK BELLY. AND THEN LASTLY OVER HERE WE HAVE THE PORK BELLY ANTICUCHO WHICH IS GOING TO BE THE MOST POPULAR ONE ON OUR MENU. ALSO GOING TO BE OFFERED THROUGHOUT THE REST OF THE YEAR. THAT CONSISTS OF THE ANTICUCHO, THE SAUCE WHICH IS GOING TO BE A VAST MAJORITY OF DIFFERENT PERUVIAN HERBS. THAT HELPS. AND YOU DON’T WANT TO GIVE AWAY ALL YOUR SECRETS BECAUSE THE COMPETITION THIS SUNDAY, IF YOU WANT TO ATTEND, IT’S 2 TO 6 THIS SUNDAY AT MULVANEY’S BATTLE IN MIDTOWN SACRAMENTO, YOU CAN GO TO THE SAC BACON FEST ON THEIR INSTAGRAM PAGE OR ON FACEBOOK AND THANK YOU, GENTLEMEN FOR BEING HERE. GO