En una casona de la calle Mujica, en barrio Italia, acaba de abrir sus puertas Niko Street Food, un local que de inmediato llama la atención por su colorida fachada.
Inside also looks graffittis, in addition a bar and a kitchen in sight where you can see how they work Gárate, a chef that departed cooking at age 13 in the butcher shop of his dad, recreational meats, in Conchalí, from those to the old way, whichThey are characterized by making their own sausages, head cheese, rolled, sausages and prietas.A jewel.
He is currently a career director and executive chef of the Agi Chile International Gastronomic Academy, the first with a sustainable and sustainable educational project.
In addition, he is dedicated to competing in internationally cuisine, in fact, he won the triple medal in the Utah culinary Olympics in the United States and was South American Gastronomy Tricampeón in Paraguay and Argentina.
Now bet on Niko Street Food for its version of street kitchen from different parts of the world.
Gastronomy inspired by the flavors of the streets of the world, but with technique, in which the concept of slow cooking or slow kitchen applies to achieve delicious crocancy, which you can try in preparations such as fried frying, hamburger and gossip sandwiches.
The latter are less seasoned sausages, which are served in hot dog bread, such as the Niko Hot Getorra ($ 5.490), which comes with crispy onion and bacon, smoked BBQ sauce and cheddar sauce.
Rich are also hamburgers, such as the Classic Niko ($ 6.990), which is a 120 grams juicy, with pickled cucumber, American cheddar cheese, bacon, smoked bbq sauce and niko sauce, in spongy bread of potato bread.
In addition to sandwiches such as the Chinese Niko box ($ 6.990), by Pork Belly Chinese, with caramelized onion, lettuce, mozzarella cheese, Salsa BBQ Ahumaday Salsa Soy.
Another option is that you tend to fried frying, such as the Chicken Fried Niko ($ 4.990), which are ultra crispy chicken wings, with Soy sauce, classic sauce and roasted sesame.
Eye if you do not consume products of animal origin, that all sauces are vegan, in addition to suitable for lactose intolerant.
And you find at least one vegan option in all segments, such as Vegan Burger ($ 6.990), which is a mushroom hamburger in potato bread, with pickled cucumbers, lettuce, coeddar vegan, niko sauce and vegan sauce I am.
Or vegan sandwich ($ 6.990), from Tofu with caramelized onion, Coleslaw acid, vegan sauce I am and smoked sauce in potato bread.
Attentive if you go on Fridays and Saturday to Niko Street Food, that those days there are Pato Beijin ($ 39.900 For at least four people), the star dish of the letter, which is served whole, with garrisons such as pickled cucumbers, spicy pickled carrot, ducky mustard seeds, mayonnaise of soybeans and sesame, chorelaw acid and the spicy sauce.
That, in addition to tortillas, because the idea is to be armed like a taco.
What makes this preparation unique is that it takes at least five days to be ready.A true art in which the duck first is cured, that is, it immerses itself in a mixture of salt with spices such as ginger, anise and cloves, and then lacquered seven times in a dark broth of soy sauce and anise, for example.
Then, it hangs for a couple of days, it is drunk and cooked.Forget the dry duck, because the result is a humid, juicy meat, with a delicious fatty matter that floods the meat and gives confite, plus an ultra crispy leather, as if it were cookie.Food of the gods!.
Another alternative present only those days is the kaohsiung duck ($ 39.990 for four or more), which is done with the same technique, but then immerses itself in a great wok with caramel, which is confited.It is served with the same garrisons so that the taco arm yourself.
Also the chicken tamarindo ($ 19.990 for four), which is prepared with the same technique as the duck, but then immerses itself in tamarindo sauce.It is served with a mix of fried potatoes, betarraga and carrot.
Mujica 0380Santiago,ÑuñoaChile
Google maps
948754743
https: // www.Instagram.com/nikostreetfood/? hl = es-la
Tuesday to Saturday from 1 pm to 9 pm
Through surrounding streets, with tip
1541