New Vermont restaurant Esmeralda featured in New York Times

After a feature in the New York Times Food section, Vermont’s newest restaurant in southern Vermont has received an outpouring of interest and support. Maria Rondeau and JuanMa Calderón opened Esmeralda, an experimental Peruvian restaurant at their country residence in Andover, Vermont, this past weekend. They’re serving up Peruvian classics and […]

After a feature in the New York Times Food section, Vermont’s newest restaurant in southern Vermont has received an outpouring of interest and support.

Maria Rondeau and JuanMa Calderón opened Esmeralda, an experimental Peruvian restaurant at their country residence in Andover, Vermont, this past weekend. They’re serving up Peruvian classics and cooking all-day feasts centered around the pachamanca, an ancient method of cooking in the ground.

“It is overwhelming to see all the love and all the excitement about this project. That really means so much to us,” Rondeau said.

Guests can look forward to estofado de codorniz (quail stew with peruvian yellow pepper and local vegetables), zapallo con huacatay y esparragos (squash with black mint and roasted asparagus), crocante de cerdo (brown-sugar roasted pork with chimichurri) and many more Peruvian dishes at the restaurant’s upcoming July events.

The restaurant will host a 12-person Korean-American-Peruvian fusion dinner on Saturday, July 10, in collaboration with chefs Victor Xia and Jeff Kim of Nudibranch.

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