For brunch later today, I'm wondering how the chilaquiles are here, and the chicken soup and shrimp soup.(thin broth? pretty plain, or rich?vegetables?) Have any of you tried them here? itaunas, does 'chapines' (platters) basically mean Guatemalan? googletranslate ha ha says clogs. And their chuchitos- do they have chipilin in them? this is what i found about it but i don't know what it tastes like. i haven't noticed any herbal component to the filling of montecristo's pupusas. (which also leads me to wonder if epazote is used much outside of mexico..........)
This from another CT CH post about a CT restaurant:
"Everything was very good. But the tamales were great. I had never had a chipilin tamale. Very interesting - Chipilin is this distinctive herb that they infuse into the masa dough. The tamale doesn't have a filling (kind of like sweet mexican tamales, which often don't have fillings)."
And have you tried Montecristo's jugos? i'll be picking up my weekly ration of pupusas (pooor me!) and wondered about trying other things while there (but not carne asada and chicharrones, of which i'm temporarily satiated!) I'm guessing that their huevos rancheros would be in a really thin tomato juice, unlike the chunky salsa ranchera?(so maybe better for me to try them at the CH recommended Picante) Thanks so much for your help.
146 Broadway, Somerville, MA 02145