415.552.8485
401 Gough Street (at Hayes)
San Francisco, California
Lunch: Monday - Friday 11:30 am to 2:30 pm
Dinner: Monday - Thursday 5:30 pm to 10 pm
Friday - Saturday 5:30 pm to 11 pm
Here at Essencia our Peruvian heritage is part of a direct line going back thousands of years, back to the world of the Incas, a civilization equal to the greatest of the Old World. Our food bears the influence and ingredients of many immigrants, among them Spanish, African, Chinese, Japanese, Italian and Creole, coupled with indigenous flavors such as cilantro, lime, corn, potatoes, pulses, grains, and the heat of the capsicum fruit known colloquially as ají. Through our modern-day pachamanca (Quechua for “earth-oven,” a traditional form of public feast) we offer various naturally raised roasted meats, fish, and fowl. All the flavors and ingredients of Peru have been re-imagined at Essencia and combined with unparalleled organic local ingredients from the Bay Area to give our diners a unique twenty-first century taste of Peru.
About Peru
The unique and varied cuisine of Peru is a result of thousands of years of innovation, immigration, and a bountiful natural pantry of fruits, vegetables, whole grains, and seafood. In fact, at a recent international symposium in Madrid, Lima was declared to be the “gastronomic capital of the Americas,” and in January 2004, The Economist said that “Peru can lay claim to one of the world’s dozen or so great cuisines.” We heartily concur.
The huge diversity of the cuisine begins with Peru’s unique geography, ranging from the beautiful but desert-like coastal areas to the majesty of the snow-capped Andes Mountains. Peru is said to encompass an estimated 84 of the 104 possible “life zones,” as well as a varied climate that includes 28 of the 32 world climatic zones, all in less than half a million square miles, a little less than twice the size of Texas. With an estimated 4,000 varieties of potatoes, more than 2,000 types of sweet potatoes, 650 native varieties of fruit, and 2,000 species of fish, both freshwater and saltwater (more than any other country on earth), it is no wonder that the cuisine of Peru is so diverse and eclectic. For example, it is estimated that along the Peruvian coast there are more than 2,000 different types of soup alone, and more than 250 different traditional desserts. A definitive cookbook of the food of Peru would need to be several volumes in size, and would very likely never be complete due to the constant evolution of the cuisine.
The capital city of Lima has been the greatest depository of the influx of foreign cultures and foods. As an immigration center, as well as the seat of the Spanish Viceroyalty, Lima was the first place to receive and absorb the strange new foods brought by the Spanish Conquistadors, and subsequently has received the many waves of immigrants and their foods from Africa, Asia, and Europe. In addition, throughout the latter half of the 20th century there has been a flow of indigenous Peruvians moving from rural areas to the cities, and in particular to Lima. This has added even more layers to the melting pot of flavors that is modern Peruvian cuisine.
The Owners
Natives of Lima, Peru, Juan and Carmen Cespedes have made San Francisco their home for almost 40 years, where they have raised their children and cooked traditional Peruvian foods for their family and frie
nds at home. Essencia fulfills a long time dream for Juan and Carmen to operate their own restaurant in order to share the beautiful cuisine of Peru with their guests.
Jacob Evenich, Co-Chef
Originally from Southern California and Montana, Chef Jacob Evenich received his formal training at the California Culinary Academy. While Executive Chef at LaMoone in San Francisco, Jacob brought a Japanese influence to the California cuisine, along with his love for the flavors of South America. He brings a decidedly California influence to Essencia.
