A Word On Food: Choclo

We went to a restaurant that has history in Miami but a new story in that they have moved to a more permanent and spacious location. For now all of the seating is outside in a lovely courtyard. My wife Janet and I met up with our son Justin for lunch on a beautiful Miami afternoon last week. The place is called ‘Itamae’ which is a word that means a cook or a chef in a Japanese kitchen … especially of refined Japanese cuisine. The term also can be translated literally as “in front of the board,” referring to a cutting board. The vibe is friendly and also knowledgable. We were impressed with the entire experience. The ingredient that we will get into today is featured on a preparation known as a ‘tiradito’. It was the word I mentioned at the top: Choclo. 

The Chang family paterfamilias is Fernando Chang. He arrived in the United States via Peru and was cooking in Miami by 1993…. his son, Nando and daughter Val have followed in his footsteps and all of them cook together. His children honor his work with the passion they bring to theirs. There was a composition we all loved. Rightly they call it the “Clásico”. It was made with excellently prepared hamachi, red onion, murasaki potato, choclo, cancha and ají limo leche de tigre


Now it’s time to hit the ‘Listen on WLRN’ button at the top to hear the remainder of my show. ‘A Word On Food’ airs on WLRN every Saturday around 8:30 a.m. at 91.3 and also 91.5 on the radio. I want to thank so many of you who tell me in person how much you are enjoying the show! Please check out my Instagram photos and my new IG TV cooking videos @normanvanaken 

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