We love the Tio’s Salad at Tio Lucho’s. It’s so good, we even order an extra one to take home for the next day’s lunch or dinner. Do you think chef Arnaldo Castillo would share the recipe?
— Gary Margol, Marietta
Arnaldo Castillo, chef and co-owner of Tio Lucho’s, sent us the recipe for what he refers to as a very forgiving salad. “Tio’s Salad is based on the classic solterito salad from Arequipa, Peru. I used to run variations of it at my pop-up, La Chingana, and I wanted to make this salad ours, and so the name Tio’s Salad came about.”
He says the quinoa and Rocoto Vinaigrette are the nonnegotiable components and that other ingredients vary by season. For example, Castillo likes to make the salad with a combination of roasted beets, fava beans and fresh corn kernels, with diced Fuji apple providing a little crunch. He may add romaine lettuce or arugula. He recommends adding a combination of herbs which might include mint, basil, cilantro, parsley, fennel fronds, chives, dill or Thai basil. In the photo, sliced radishes provide the crunchy component and the salad includes basil and mint.
Quinoa is easily found at most grocery stores. Cancha is a Peruvian-style corn nut, made from very large kernels of corn fried in oil until they puff, and sold fried and ready to eat. Cancha, Sweety Drop peppers and ingredients for the vinaigrette can be purchased online or at the Buford Highway Farmers Market or another market that stocks Peruvian and South American products.
Tio Lucho’s Tio’s Salad
- 1/2 pound red or white quinoa, rinsed
- 2 diced shallots
- 2 tablespoons red wine vinegar
- 3 cups cooked seasonal vegetables such as beets, peas, fava beans or corn
- 1 cup grape or cherry tomatoes, halved
- 1 cup diced apple, with peel
- 1/2 cup Sweety Drop or aji dulce peppers
- Juice of 1/2 lime, plus more if needed
- 1/8 teaspoon kosher salt, plus more to taste
- 1/2 cup Rocoto Vinaigrette (see recipe), plus more if needed
- 1 cup herb leaves (see note)
- 2 tablespoons crumbled feta
- 1/2 cup cancha corn
- Extra-virgin olive oil, for drizzling
- Prepare quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool completely.
- While quinoa is cooking, combine shallots and vinegar in a small bowl and set aside. When ready to use, drain and discard vinegar.
- When quinoa is cool, add to the large bowl the drained shallots, cooked vegetables, tomatoes, apple, Sweety Drop peppers, lime juice and a pinch of salt and toss. Add Rocoto Vinaigrette and toss again. Taste for seasoning, adding more lime juice, salt or vinaigrette if needed. Stir in herbs. Divide between serving plates, top with feta and cancha corn and drizzle with olive oil.
Serves 4.
Per serving (using 1/4 teaspoon salt and 1 tablespoon olive oil): 638 calories (percent of calories from fat, 49), 13 grams protein, 71 grams carbohydrates, 16 grams total sugars, 9 grams fiber, 36 grams total fat (4 grams saturated), 4 milligrams cholesterol, 788 milligrams sodium.
Rocoto Vinaigrette
Aji rocoto, a red hot pepper paste, and chicha de jora, a traditional Peruvian drink made from fermented corn, can be found with other Peruvian products at the Buford Highway Farmers Market or other stores that carry South American groceries. When asked what to do with the remaining contents of the jar of aji rocoto, Castillo suggests combining 1/2 cup with 2 cups Duke mayonnaise and a little lime juice to make a spicy dipping sauce, or spooning into stew or braises for added kick.
At Tio Lucho’s, chicha de jora is a standard ingredient in preparing braised meats. Castillo suggests adding 1/2 cup to a braise. “Any beef or chicken stew will appreciate the warm spices and corn flavoring of chicha de jora,” he said.
- 1 cup canola oil
- 2 tablespoons red wine vinegar
- 1 tablespoon plus 2 teaspoons chicha de jora
- 1 tablespoon plus 1 teaspoon aji rocoto
- 2 teaspoons honey
- 3/4 teaspoon Dijon mustard
- 1 small garlic clove
- 1/2 teaspoon table salt, plus more if needed
- In the jar of a blender, combine oil, vinegar, chicha de jora, aji rocoto, honey, mustard, garlic and salt. Blend on high until smooth, about 30 seconds. Taste and add more salt if needed. Store refrigerated in an airtight container for up to 1 week.
Makes 1 1/4 cups.
Per tablespoon: 98 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, 1 gram total sugars, trace fiber, 11 grams total fat (1 gram saturated), no cholesterol, 117 milligrams sodium.
From the menu of ... Tio Lucho’s, 675 North Highland Ave., Atlanta.; 404-343-0278, tioluchos.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.
