"I believe that of all the cuisines of South America, Peru's is the richest in culinary heritage," says Andrew DiCataldo, executive chef of Patria in Rahway. "But at the same time it remains widely unknown here. I intend to remedy that situation with dishes like this Parihuela."

Seen in: Eat & Drink

"The first time I made this dish was in the late 80’s in Miami, where I started my love affair with Latin Cuisine," says Andrew DiCataldo, executive chef of Patria in Rahway. "Over the years the sauces and accompaniments have changed, but the nutty crunch of the unripe green plantain chips have never changed."

Seen in: Eat & Drink

Pulpo, or octopus, is one of my favorite ingredients,” says Andrew DiCataldo, executive chef of Patria in Rahway. “It can be prepared in many different ways.  At Patria, you’ll often find it in soups or ceviches, as well as the way it appears here, en escabeche, which refers to the vinegar-spiked peppers, onions and capers used as a method of preserving or pickling.”

Seen in: Eat & Drink

"Fair Warning! This is one of the best selling entrées at Patria," says Andrew DiCataldo, executive chef of Patria restaurant in Rahway. "The combination of grilled marinated skirt steak with red chile-parsley chimichurri is irresistible. We serve it with sautéed mushrooms, onions and potatoes and finish it with demi-glace."

Seen in: Eat & Drink

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Seen in: Best Of Jersey

Salmon is common in restaurants now, but I love it,” says Quang Tran, chef/co-owner of Mes Rêves in Bloomfield. “When I was growing up, salmon didn’t seem to be as readily available as it is today.”

Seen in: Eat & Drink

I love mushrooms, and I love herbs—put them together and you have this simple, earthy dish,” says Quang Tran, executive chef of Mes Rêves in Bloomfield. “You can use any variety or combination of your favorite mushrooms. The same goes for the herbs. The mushroom filling also could be used as a stuffing for a side dish. It is very versatile.”

Seen in: Eat & Drink

"Here is one of our signature salads for the early part of the summer," says Christopher Sanchez, executive chef of Black Eyed Susan Cafe in Harvey Cedars, LBI. "Beets seem to pop up with vibrant colors at this time of year. The more variety of beets the better, each one lending its own distinct flavor."

Seen in: Eat & Drink

This is one of the most popular dishes here and one of my favorites,” says executive chef Ken Trickilo of Liberty House restaurant in Jersey City, 10 years old this week. “The delicate Halibut with the warm vegetables tossed in the white truffle oil works perfectly together. The asparagus coulis gives the dish its full flavor.”

Seen in: Eat & Drink

Everyone loves fresh roasted mussels, and here’s a version that departs from the standard bases if tomato sauce or garlic and wine,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “I found that celery and wheat beer make a very refreshing combination with mussels for warm weather. The sourdough croutons add an extra level of flavor.”

Seen in: Eat & Drink