La Chapincita in the Tienda Guatemalteca (three locations if I read the sign correctly). This just under northwest exit of D Train Station 71 Street.
Tienda Guatemalteca is Guatemalan Store.
A visit to Tienda Guatemalteca on New Utrecht, not too far from a local Peruvian and an Ecuadorian restaurant, gives a clue to the demographic map of Brooklyn, let alone New York City itself. As I state, the concentration of Guatemalans in this area, is significant enough to point to a demographic fact.
Also, a visit to Tienda Guatemalteca will enlighten one to this county's people's cuisine or at least the cuisine that is representative of the particular area, village, or region, or ethnic group manifested by the individuals who run this wonderful restaurant.
On a recent visit I ordered some curry looking turkey. It was in the displayed behind glass hot trays, along with other dishes, that were similar, more soupy, and with other meats.
You might discern a small book on the table I sat at (see blog photos). A Spanish to English Dictionary. This I had extracted from my book bag, and did use. (http://congniuyue.wordpress.com/tiend...)
The language was certainly a problem, but giggles, from the staff waitresses/servers, meant that it was interesting interlude to their usual stream of customers, quite late in the day...or night I should say. Also their taking time to talk to each other in a manner that indicated they were having a dialogue to distinguish what I was actually meaning in my communications, relayed a sincerity. I did feel horribly sorry for not preparing a bit of Spanish before ordering. There is no English on their menu.
After the 6 or so hours of sit, the curry and spice, of this dish was even more potent than when I ate it in the restaurant. So full flavor. This does happen with good dishes, that are loaded with a variety of flavors, and often with those that are a bit or more hot.
The portion I take with me when I left the restaurant, sat for some 6 or so hours later, and it was not refrigerated, nor heated up.
This is a practice with food leftovers, in the home or from a restaurant. Refrigeration is not needed, for a day or two, and the flavor is better)It is only paranoid Americans who immediately think they have to put uneaten prepared and cooked food in the fridge, or if forgotten they throw it out. This is another behavior due to America's brand of modernity, forgetting all they can from the days on the farm, or in the peasant village, and erasing the past, in the day to day.
A Note on Small Independent Restaurants and Industrial food suppliers
I could eat this food daily. It was so good. This confirms my conclusion that the restaurant industry is an industry, and places such as this, or others found in say, Chinatown, are not part of the restaurant industry. They are cooking the food they cooked back in their pre-industrial region (in the technical sense/commercial sense). It is better, more fresh, uses markets as oppose to giant suppliers.
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