I've been on a crawl of local pupusarias and, as a result, have been trying out other dishes from El Salvador.
I had a dish called Chilate con Nuegadse.
The Chilate came on a huge oval dish with a cup of steaming Atol and a bowl with plantains and yams in syrup with two fritter / beneigt type thingies sticking out.
OK, I'm just assuming it was atol as I never had it before. Anyway it was a white mug with a steaming corn based drink that had ginger and nutmeg in it.
The chunks of skin-on yams and skin off plaintains were in a bowl of a thin brown sugar type syrup. Nice fritters. I could see sitting at an outdoor cafe in El Salvador and killing the afternoon.
Looking around on the web for further explanations of Chilate, it seems different. The friends that I ate with were from Guatamala and didn't have a clue. They said in Guatamala chilate is made by pouring coffee over day old bread and doing something or another.
Was the chilate the corn based drink? If so, how does that differ from Atol? There seem to be savory versions of chilate as well which involve chicken and/or veggies.
Anyone have any answers?
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