MUNDO SERVES THE WORLD

Why Multiethnic Cuisine Belongs on One Menu

Ask Canalp Caner, co-owner of Mundo, why he put organic soy Keftedes on the menu, and he’ll tell you: “Because we like them.” This is the sort of amicable logic that prevails at Mundo. Mr. Caner, who opened the Astoria restaurant six years ago with co-founders Guillermo “Willy” Lucerofabbi and Pinar Senveli, does not abide by a conventional recipe book. Rather, like a chemist, he prefers experimentation. He’ll try something new—say, replacing the lamb in traditional Turkish meatballs with soy. If everyone likes it, it goes on the menu. It’s that simple.

From Left: Guillermo "Willy" Lucerofabbi, Canalp Caner and Pinar Senveli. Photo: Philippe Trinh

Mundo’s culinary range resists ethnic classification. Caner and Senveli, both Turkish, draft a new menu every six months, showcasing an array of Mediterranean cuisine, such as Ottoman Dumplings and falafel. There are also original dishes from South America (Lucerofabbi was born in Argentina), including Argentinean Beef Empanadas and Terma, a digestive seltzer drink. Over the years, Mundo has developed a reputation as a haven for adventurous vegans and vegetarians. But carnivores are just as likely to salivate over tasty plates like the signature Red Sonja (soft lentil paddies with bulgur, scallion and spices).

The best part is that Caner and Senveli are constantly inventing new recipes. Note the recent debut of a vegan appetizer called Peruvian Causa, which usually contains either shredded chicken or tuna, but which Caner has rendered meatless. Also promising is a variation of the popular Glühwein, a house beverage of German origin, composed of red wine, cloves, cinnamon and fruit and served hot. The new mixture, from Catalonia, is white wine-based and contains roasted coffee beans. At Mundo, German and Spanish cocktails coexist peacefully.

The same sense of cosmopolitan cooperation that pervades Mundo’s menu also characterizes its clientele. “We want to promote friendship. Our customers always become friends,” says Lucerofabbi, who plans to install communal tables in the restaurant. Local artists show their work on the restaurant’s walls, treating dinner at Mundo like a vernissage. It’s also a favorite spot for receptions and parties. When asked why he chose Mundo to host his upcoming holiday banquet, one patron said simply, “These guys do the best work in Astoria.”

The owners of Mundo want their clientele to be happy and healthy. For them, it’s all about creating a positive spirit that carries over to their customers’ personal lives. Beginning in January, Mundo will begin holding a symposium every Wednesday night to discuss the advantages of high-pH water—which is available at the restaurant. It is this inventiveness, this compassion toward their clientele, which makes Mundo special. In Astoria, where culinary variety is custom, Mundo is king.

Mundo Recipe for BORO Readers

Peruvian Vegan Causa:

Peruvian Vegan Causa Photo: Philippe Trinh

10-12 servings

How to Prepare:

• 7 inch round ring-mold
• Add 1 layer of the potato mix
• Add 1 layer of the beet and mushroom mix
• Add third layer of potato mix.
• Add on top 1 full teaspoon of mashed avocado
• On top of everything put the pepper and onion mix

Layer#1 and #3:

• 6 potatoes (boiled)
• 1 cup extra virgin olive oil
• 1 tablespoon Peruvian yellow aji
• ½ teaspoon black pepper
• ¾ teaspoon salt
• Mix all ingredients in a
• separate bowl

Layer #2:

• 1 cup chopped mushrooms
• (blanched)
• 1 cup chopped beets (boiled)
• ½ cup chopped dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces extra virgin olive oil
• 1 ounce lemon juice
• Mix all ingredients in a
• separate bowl

Topping:

• 1 red onion julienne cut
• 1 red pepper julienne cut
• 1 green pepper julienne cut
• 2 ounces extra virgin olive oil
• ½ teaspoon salt
• 1/3 teaspoon black pepper
• ½ spoon yellow aji
• 1 ounce chopped parsley
• 1 ounce lime juice

Mix topping ingredients in a separate bowl.

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Learn About Mondo’s Alkaline Symposium:
After installing a tap filtration system last year, Mundo has become known for its oxygen-rich H20, the salubrious benefits of which co-owners Canalp Caner, Guillermo Lucerofabbi and Pinar Senveli are eager to share with customers. Beginning in January, they will hold a symposium every Wednesday night to discuss the topic and distribute samples. Already, patrons have begun popping in to fill up bottles and jugs with ionized water—free of charge.

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Mundo
31-18 Broadway, Store #E
Astoria, NY 11106
718-777-2829
www.mundoastoria.com
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