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San Francisco Bay Area

Mi Lindo Peru - still good, and how do i make th onion slaw [San Francisco]


Restaurants & Bars San Francisco Bay Area

Mi Lindo Peru - still good, and how do i make th onion slaw [San Francisco]

jupiter | | Feb 6, 2013 01:20 PM

so last night after an emotionally gruelling two hours at the shelter meeting dogs with my family, we all rolled out of there hungry and cranky and confused. The man and i needed sustenance stat and the cranky 5 year old just wanted a plate of french fries.

We ended up at Mi Lindo Peru.

I hadn't been there in over 5 years and rememberd the food being delicious and the place being fairly busy, and i am sure it was, and i am sure i was there on a friday, so i shouldn't have been worried. We showed up on Tuesday at 6pm. There was NO one there. That made me a little apprehensive, but hey, a plate of fries is a plate of fries, and it's easier to eat bad food with a happy 5 year old then eat good food with a pissy one.

The menu came and i coudn't make it past the appetizers, as there are like 30 of them and they all sound amazing, so i went for small plates, the man went for a steak and of course the boy had fries.

We had:

Chicharron De Pollo - breaded pieces of chicken with lemon juice
Gambas Al Ajillo - prawns sauteed in a garlic sauce
Bistec Milanese
a side order of red beans
a side salad
a glass of wine
french fries.
Total 60 dollars with a 20% tip included. (pretty freaking good deal)

So, the chicken was amazing. chopped on the bone and deep fried perfectly, there were at least a dozen pieces on the plate with an AMAZING onion slaw and lemon juice sauce that both accompanied the fried pieces. Perfect. Even the boy ate some of the chicken. The onion slaw was lightly pickle flavored and had bits of tomato, cilantro, and something else that was failry innocuous and only added crunch, but i didn't pay enough attention to the components cause i was to busy eating it on top of my chicken pieces. so good. *If anyone knows how to make this pickled onion slaw, please let me know!

The gambas al ajillo were 6 grilled shrimp arranged butt side up in a circle with a humongous mound of what i can only describe as confit of minced roasted garlic, that was pouring out between the cracks in a pool of garlic oil. This dish would have been made infinitely better by being served with a full basket of bread to soak up the garlic and oil, but i didn't think to ask as i was still to busy inhaling them and eating the chicken.

The french fries were delicious and freshly cut and the boy said they were perfect and he ate the whole plate. The beans looked and smelled great, but Rob pretty much ate them all when i wasn't looking.

His steak was a perfect version of a chicken fried steak without the gravy (which i am pretty sure he poured the beans on top of to act as the gravy component.) The steak was served on top of white rice and was twice the size of his head. Pounded nice and thin and perfectly fried.
He finished it before i even had a chance to finish the chicken appetizer.

All in all i was surprised by how good the food was for how few people were there. A family of four came in and were seated right as we finished up.

A few parting thoughts:
Since we were the only folks there and the kitchen door was open, i appreciated that we could hear the cooking process and know that everything was being prepared fresh. we could hear the chef pounding the steak out for the cutlet, and chopping the chicken pieces up. And we could hear the deep fryer go off once everythign was cooked off.
The restaurant was clean and the staff were friendly without being crazy over attentive when there is no one to wait on.

If you find yourself having a bad day in Bernal/Mission area and are with a super picky 5 year old that needs fries, and you don't like Good Frickin chicken then this is your spot!

Take care,

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