Yeah, this is the best sandwich Ive had in 2006.
Elsie H in the post linked at the end describes it perfectly its about the succulent chicken.
Theres a whole chicken leg in there, only the bones are missing. The wife brings this hot chicken leg, the steam still rising from it and starts tearing the meat off with her hands I think plastic gloves were involved but Im focusing on the chicken.
Then she walks over to the table while the bun is toasting and hands me a piece of the meat to enjoy as Im waiting.
For some reason, they remember me and Im told theyll make the bahn mi extra spicy for me (well, neat), but then they forget. Actually, they forgot I ordered chicken on the first go around.
Im watching the sandwich being made and on goes a layer of pate (? It was warm and spread on like peanut butter), a piece of that red headcheese, some ham, and bologna and Im getting real impressed because I think wow all this and chicken too?
When they start to wrap it I think wait it isnt supposed to be sliced deli chicken that doesnt sound succulent so I ask Is that the chicken bahn mi?
Nope, they are sorry, they forgot I said chicken. I decide to throw $2.50 to the wind and get both. I agree with CH Addict, the cold cut one isnt the best but that chicken is just great. Really, if you stop here, you must get the chicken bahn mi.
Also got the tamale today largest darn tamale Ive ever seen in my life about the size of a Marie Calanders frozen chicken dinner box big and square. I bought a 10 pound bag of oranges at the farmers market and the tamale seemed heavier and Im really not exaggerating.
Yucatasia heated the tamale and it remained oven hot all the way from San Francisco to San Pablo, the car fragrant with banana leaves, chicken and corn.
From the few things Ive found on the web, the Yucatan is one of the few places that bakes large tamales either in the ground or in a bread oven rather than being steamed.
It might be either a zacahuil or a muchipollo. Since zacahuil can weigh about 150 pounds this was heavy, but not THAT heavy Im thinking it could be a muchipollo because it was stuffed with lots of pollo muchi mucho, that is. There was probably the meat from a whole chicken in there.
Very interesting crust like a sourdough bread.. The masa actually reminded me in texture and density of Louisiana Fried Chickens hot water cornbread.
It was filling and interesting, but probably wont order it again. Very fragrant though. I still have a certain eau de tamal about me. Maybe it was papatla leaves and not banana. For $5 there is at minimum four VERY filling servings.
Also on the menu Saturday
Mondongo (tripe soup be sure to ask what it is it involved a lot of pantomime pretty darn creative when describing tripe)
Puchero de Pollo (Chicken Stew)
Pozole (it looked good)
Pollo Pibil Marinated chicken wrapped in banana leaves and baked.
Panuchos, salbutes (the Latinos at Yucatasia always seem to order these)
Have no clue
chocolomo de res only thing I could find was it appears to deal with beef and tripe? (cocido de res con menudencias)
Enta matado de costilla (ribs warthog ribs? No, that acuna matata)
And there are always things off the menu. There was mac and cheese wrapped on white Styrofoam trays and a large pan of what appeared to be spaghetti in the window that was cut into squares.
I would certainly have fun trying out the food in Yucatasia if I lived in the neighborhood. Im glad a parking place opened up as I was cruising up Mission around lunch time. I always take it as a sign to stop.
Sad to say there have been decorating improvements. There is now a folding screen blocking the view of the formerly open kitchen.
Open seven days 8:30 am 8 pm
(between 17th and 18th on the side Mission street that is closer to Valencia. Near the Foot Locker).
and really, it doesn't matter if they forget stuff in the chicken bahn mi ... as long as there's the chicken and bun ... everything else is just a bonus.