I'd be hard pressed to call a tortilla voluptuous, but these were thick and pliant--made with lard, of course. They reminded me of the exterior of a pupusa. One was all I needed to satisfy. And that means more to carry home and enjoy later with a grating of cheese and a little tomatillo salsa.
We washed it all down with glasses of jamaica and horchata. You've seen pix of them on this blog before, but they're here again as a reminder that when you go out for Central or South American cuisine, you really should order a beverage that goes with it, not the default soft drink. It helps round out the authentic dining experience. Jamaica (pronounced hah-MY-kah, just in case you've never had it) is a sweetened drink made by boiling dried hibiscus blossoms (be sure to buy the ones specifically intended for consumption, otherwise you might end up with pesticide breath). And horchata is a lightly sweetened drink made from rice (it can also be made from almonds) and seasoned with cinnamon.
Dessert was wicked-good but put us both into a summer afternoon's coma shortly thereafter--and we shared this order! Rellenitos de platano are large fritters made of plantain with mole inside. They were incredibly rich without being overly sweet. Guatemala is a neighbor of Oaxaca, the region of Mexico that gave us mole. Turns out they have it in the country that is Mexico's "south of the border" too, which makes sense, since the entire Mesoamerican region is where the cocoa plant comes from.
No canned food. No canned music. The passion of people who love the cuisine of their home and are eager to share it. The opportunity to further explore the world's foods and see how the web of food and flavoring knits itself together around the globe. This is what I love about authentic restaurants. You just can't get this experience in a chain.