Light tang, hardly the soppy sourness of guanabana in the jugo, but it's thickly bubbly and a nice drink nevertheless.
I bookmarked an informative old post by colombiano (linked below) and it came in handy when ordering. In a meat mood I noticed sobrebarriga, and picked the version in a criolla/creole sauce, full of the brown caramelized onion flavours and tomato and good spices (cumin?). The Meat is excellent, a huge plank of flank steak, the heavy fibres splitting like ends of a thick rope. Slicing pieces across the grain of meat yielded very tender mouthfuls.
Good timing on the boiled yucca, just at the right point of softness, still texturally assertive. Al dente potato's great too. A side of shredded iceberg lettuce and two tomato slices with Italian dressing passes for ensalada. Hearty soupy beans with rice on the side.
Dark amber caramel sauce tastes as good as it looks. The flan's a commendable piece, dense and pocky, coalescing into big curds in the mouth before melting away heavily.
A very satisfying meat and yucca (and potatoes) meal.
They only serve their hot chocolates during breakfast, so it seems likely that it's not from an instant mix. Anyone tried them? Love to hear about it, especially if it's good.
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