Anchor ads are not supported on this page.

4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Filet a La Riojana

Recipe by Chef Hugo Arroyo, executive chef, Puerto la Boca (With Roberta Cotta & Carissa Sanchez)

I have been a chef since 1981. A good friend of mine was a chef, and he opened a French restaurant in Tucuman, Argentina. He taught me how to cook delicious food, and I fell in love with the art. I continued to learn more through culinary classes, and that began my career. I came to the U.S. in 2004 and was brought here from Argentina by the owners of Puerto la Boca. They chose me and told me about the restaurant they wanted to open. I have been cooking for them ever since.

I grew up in Tucuman. It’s a very small town with many people. The Argentinean Declaration of Independence was signed in Tucuman in 1816, and the town is dedicated to my country’s independence from Spain. No one was a chef in my family, but we had to eat somehow. Both my mother and father cooked simple meals, and I liked to learn and help out. I’ve always liked to cook, even as a kid.

In Argentina, we make homemade cannelloni with a variety of fillings such as cheese and meat. I like to eat cannelloni whenever I can. I guess I would say my specialty is Argentinean and Italian food. I keep the kitchen organized so that when it gets busy I can find my ingredients and utensils and prepare beautiful food. 

Sponsored
Sponsored

When I’m not working, I cook different things everyday to keep variety in my life. I always cook for my family and friends. We have Argentine barbecues and I grill steaks and chorizo. I cook empanadas every day because I love them. They are an Argentine tradition, and I grew up making them and eating them with my family. Other than empanadas, I enjoy cooking beef. Argentines take pride in their beef because we are known to the world for our good steak.

INGREDIENTS

Serves 1–2

  • 2 strips bacon
  • 2 filet mignon steaks (about 1”–2” thick)
  • 2 T butter
  • 2 eggs
  • Salt and pepper to taste
  • 2 T olive oil
  • Half an onion, cut into thin slices
  • Half a bell pepper, cut into thin strips
  • Half cup tomato sauce
  • Half cup green peas
  • Quarter cup white wine

HOW TO DO IT

Prepare a fire in a charcoal or gas grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks for about 8 minutes per side (5 minutes per side for rare). Set steaks aside to rest for at least 10 minutes.

Set an 8-inch nonstick skillet over medium-high heat and add 2 tablespoons of butter to the pan. When the butter is foamy, carefully crack 2 eggs into the skillet and season lightly with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites are firm, 2 to 2H minutes. Remove pan from hot burner.

In another skillet, heat olive oil over medium heat and add the onions and bell peppers and cook until the onions are translucent. Then add the tomato sauce, green peas, and white wine.

Top the filets with “Riojana” sauce, and place a fried egg on top of each. I recommend serving this dish with Spanish potatoes.

The latest copy of the Reader

Here's something you might be interested in.
Submit a free classified
or view all
Previous article

A history of the house on the hill at Ivanhoe Ranch

From Apolinaria Lorenzana to Jane Goodall
Next Article

Time’s up for Doubletime Recording Studio

Owner Jeff Forrest is trading El Cajon for Portugal

Recipe by Chef Hugo Arroyo, executive chef, Puerto la Boca (With Roberta Cotta & Carissa Sanchez)

I have been a chef since 1981. A good friend of mine was a chef, and he opened a French restaurant in Tucuman, Argentina. He taught me how to cook delicious food, and I fell in love with the art. I continued to learn more through culinary classes, and that began my career. I came to the U.S. in 2004 and was brought here from Argentina by the owners of Puerto la Boca. They chose me and told me about the restaurant they wanted to open. I have been cooking for them ever since.

I grew up in Tucuman. It’s a very small town with many people. The Argentinean Declaration of Independence was signed in Tucuman in 1816, and the town is dedicated to my country’s independence from Spain. No one was a chef in my family, but we had to eat somehow. Both my mother and father cooked simple meals, and I liked to learn and help out. I’ve always liked to cook, even as a kid.

In Argentina, we make homemade cannelloni with a variety of fillings such as cheese and meat. I like to eat cannelloni whenever I can. I guess I would say my specialty is Argentinean and Italian food. I keep the kitchen organized so that when it gets busy I can find my ingredients and utensils and prepare beautiful food. 

Sponsored
Sponsored

When I’m not working, I cook different things everyday to keep variety in my life. I always cook for my family and friends. We have Argentine barbecues and I grill steaks and chorizo. I cook empanadas every day because I love them. They are an Argentine tradition, and I grew up making them and eating them with my family. Other than empanadas, I enjoy cooking beef. Argentines take pride in their beef because we are known to the world for our good steak.

INGREDIENTS

Serves 1–2

  • 2 strips bacon
  • 2 filet mignon steaks (about 1”–2” thick)
  • 2 T butter
  • 2 eggs
  • Salt and pepper to taste
  • 2 T olive oil
  • Half an onion, cut into thin slices
  • Half a bell pepper, cut into thin strips
  • Half cup tomato sauce
  • Half cup green peas
  • Quarter cup white wine

HOW TO DO IT

Prepare a fire in a charcoal or gas grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks for about 8 minutes per side (5 minutes per side for rare). Set steaks aside to rest for at least 10 minutes.

Set an 8-inch nonstick skillet over medium-high heat and add 2 tablespoons of butter to the pan. When the butter is foamy, carefully crack 2 eggs into the skillet and season lightly with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites are firm, 2 to 2H minutes. Remove pan from hot burner.

In another skillet, heat olive oil over medium heat and add the onions and bell peppers and cook until the onions are translucent. Then add the tomato sauce, green peas, and white wine.

Top the filets with “Riojana” sauce, and place a fried egg on top of each. I recommend serving this dish with Spanish potatoes.

Comments
Sponsored

The latest copy of the Reader

Here's something you might be interested in.
Submit a free classified
or view all
Previous article

"Christmas Berry" is decorating our landscape, Longest meteor shower of the year

Full "cold moon," extremely high tides
Next Article

How to make a hit Christmas song

Feeling is key, but money helps too
Comments
Ask a Hipster — Advice you didn't know you needed Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Drinks All Around — Bartenders' drink recipes Excerpts — Literary and spiritual excerpts Feast! — Food & drink reviews Feature Stories — Local news & stories Fishing Report — What’s getting hooked from ship and shore From the Archives — Spotlight on the past Golden Dreams — Talk of the town The Gonzo Report — Making the musical scene, or at least reporting from it Letters — Our inbox Movies@Home — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Outdoors — Weekly changes in flora and fauna Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer — Inside San Diego suds SD on the QT — Almost factual news Sheep and Goats — Places of worship Special Issues — The best of Street Style — San Diego streets have style Surf Diego — Real stories from those braving the waves Theater — On stage in San Diego this week Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close

Anchor ads are not supported on this page.

This Week’s Reader This Week’s Reader