I’ve previously had pacaya forrada at Chapincito and liked it. Pacaya is another unusual vegetable favored in Guatemalan cooking. The blossom of the date palm tree, it has a taste akin to asparagus or artichoke. Since it is especially popular during Holy Week, Chapincito had run out of pacaya, which they dip into an egg batter and fry.
Many of Chapincito’s menu items are familiar from Mexican menus, including huevos rancheros among the breakfast listings. In addition there are five variations on scrambled eggs, and meat add-ins are not just ham or sausage, but also broiled beef, roast pork, and fried or seasoned chicken (pollo asado). Those “seasonings” turn out to be garlic, pepper, oregano, and, usually, grilling over mesquite.
Although Chapincito does not offer alcoholic beverages, we’ve always found the horchata (an almondy rice-and-milk drink) or tamarindo (diluted tamarind juice) nice complements to the spiciness of south-of-the-border cuisine. On this visit, Bill had the maranon (cashew-flavored drink), but I found it too bitter.
I stuck with hot chocolate, delectably rich with cinnamon and plenty of cocoa. Arroz con leche (rice in milk) or atoll de platano (a hot drink with plantains) were also on dock. I would heartily recommend any of the warm beverages as a fitting end to a Chapincito meal. Just sip slowly and sway (or bounce) to the engaging Latin music pouring from the corner jukebox. That and our chat with José left us with an extra spring in our step.
Johnette Rodriguez can be reached at johnette.rodriguez@cox.net.
