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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
July 18-19, 2008
So there I was, with Lupe Vélez’ ghost hovering about and wondering if I was going to do something cool for her birthday or not. I have to admit, San Luis Potosi is not the first region of Mexico I tend to delve into when I cook Mexican food, so this gave me all the excuse I needed to do so. Turns out there are some pretty interesting dishes….
Comments from some of our guests:
"What a lovely evening. Not only was the food excellent, the company was extraordinary. We were diverse in many ways but joining together in your casa brought together commonalities. What a memory to take away. Thank you for such a cultural experience." - L.J.
"[V]ery impressed with your cooking, really, excellent. feedback and constructive criticism, Henry needs to learn more English if your clientele are mostly native English speakers, if the group doesn't gel then it must be quite painful without having someone to direct the conversation. I thought the prices were spot on, the wines were really well priced. I thought the idea of the theme, the Mexican actress was great but you needed to be more forthcoming in information on her, why you like her, a brief history of her films and maybe a copy of what you cooked for us. I thought there was some beautiful touches, like lemon without pips, and please please tell me where i can get green Tomatoes. the food was great but the garden could have had better lighting and cleaner. you know us gays, were picky." - T.R.
"Dan thanks so much for all your help whilst I was in BA as it was a pleasure to meet you. And thanks to both of you for such an interesting and lovely dinner at SaltShaker. I guess the only thing that would have been nice for me was if there weren't so many Americans there (I know you can't help that). I have lived out of America for so long it's hard to be around so many Yanks all at once but I am just teasing really - just a bit of culture shock I guess. I enjoyed the food immensely that night as each dish was served with lots of care and thought and great flavours from that part of the world. You must enjoy making up all the special events. Henry thank you for your wonderful service." - V.P.
"I had a great time, I think I mentioned the soup while I was there... I'm glad you moved the beef to the front... Although I'm not sure it was really servable... I was hungry enough to eat it, but a little, well ya know. I never do wine with Mexican so I was more or less trying to get a grasp of how that works... Chicken and soup were the best for me." - K.H.
