Just returned from another fantastic Chowdown organized and attended by our awesome Northbay hounds and families and I had a great time!
With the memory fresh in my mind here is my report!
Stephanie and I both enjoyed a Horchata - El Salvador style while we waited for the rest of the group to join us.
I really(!) liked this drink which I am pretty certain was housemade and possessed kind of an earthier quality then the typical bone white concoctions. THe wonderful cinnamony sentiment had settled to the bottom - which we stirred up and drunk down.
EN ordered pretty much "one of everything" of the antojito menu as well as a Salpicon (shredded cold beef salad with mint) which was an excellent choice condsidering the temperature, still air (and no ac).
>> Tamal de Elote:
Sweet Corn Tamal - not bad - but I was kind of put off by what looked like mayo instead of crema. I tried some on my slice -thought "what the heck" - I guess it works in a pinch...not sure though.... I like the DE truck's uchepo a lot better.
>> Tamal de Gallina
A solid bannana leaf salvadoran tamal - moist, achiote shredded chicken bits of green bean potato.
>>Empanada de Platano con Crema y Frijol
Custard stuffed and a black bean stuffed plantain fritter. The exterior possessed a sweet crispness which gave way to a moist, soft interior. The custard was good but - I liked the more savory black bean version.
Little meat filled empanadas which EN said had achiote mixes into the batter - hence the red color. They were delicious but I wish the filling had more of an aggresive flavor.
I really hoped that this dish would have been better. No shredded beef - just minced almout ground beef-esque bits. No lively mint backround- more of an afterthought. Needed much more lime juice and perhaps some chile powder. It was ok with the addition of acidity provided by the curtido and or salsas. I think a sweet red or yellow onion would have worked better than the plain jane white onion dice.
>> Papusas (Squash, Mixed and ???)
BEST dish on the table. Just go get one.
No soul to this one. The hot tamales curtido is like crack and beats this one no question - I believe because they use fresh oregeno and maybe some chiles.
>> Chilate con nuegados (Yuca fritters in syrup with atol-esque side drink, sauce)
I had reservations about this dish because I am not to keen on syrup drenched desserts but this was very delicate. Thin, crisp yuca fritters (almost like tostones) in a light caramel sauce with this lovely presented atol drink to pour over. Great dish.