Himalayan Heritage

Himalayan Heritage

Himalayan HeritageI have had my fair share of Indian food, either during my youth growing up in Southeast Asia, or the Indian food establishments that I’m always seeking out to find good authentic Indian fare.  So, when a coupon for Nepalese cuisine popped up on my computer screen, there was no hesitation pressing “enter” to purchase this deal, having in mind that this South Asian cuisine could be fairly similar and at the same distinct from the aforementioned cuisine.  I showed up at Himalayan Heritage in Adams Morgan, D.C., with coupon in hand, to later find out that it had just passed the expiration date for such deal.  Walking through its door, I entered a familiar space that held a former life and cuisine (that restaurant and its type of food escape me), and I was immediately impressed by the rich and exotic decor that whisked me to the Himalayan highlands, with a bright autumn light flooding and illuminating the rich painted walls within.  Since the paid value for the deal was still valid, I sat down and looked at the menu with a certain degree of enthusiasm and culinary curiosity, having not ventured in this gastronomic field before.

Spicy Soybeans and Puffed Rice

Immediately after taking my seat by one of the well-dressed windows, a waiter put down in front of me a plate of soybeans and puffed rice.  After perusing the menu and placing my order, I took my first bite of this opening dish.  The soybeans were a bit firm, an indication of being freshly cooked, tasting slightly salty, spicy from some chili heat, slightly sweet from the onions and red pepper, and yellow from some turmeric.  This was an indication of what I could predict what Nepalese food was about – rather simple and not overspiced.  The puffed rice was a playful counterpoint to the green beans, being flavorless but slightly nutty.  An order of Mango Lassi as my drink was a pleasant surprise from the usual expectation, it being not too thick, not too sweet, and the mango puree fruity and not metallic (the result of canning), exuding some slight floral notes.  A good start.

Coconut Tomato SoupI decided to go for the five-course special in order to sample as many dishes as I could in this one sitting – the mango lassi, glass of wine, or beer made up the first element.  The next course was a choice of soup or salad, and I went for the Coconut Tomato Soup – unfortunately, I could not substitute this course with the famous Nepali Momo, akin to Chinese dumpling.  The large bowl arrived with a waft of coconut essence emanating from the orange hot liquid, forecasting what to expect with each spoonful.  It was an interesting combination of Indian Sambal soup with its sour fragrant notes, slightly fruity from the pureed tomato, and rich from the coconut cream and toasted coconut bits in it.  Each spoonful was a layer of my gastronomic research as my curious tongue probed each mouthful.  I eventually had to place my utensil down as I was started to feel quite full from this hot soup, and I had to leave room for the rest of the meal. It was tasty and interesting, but I would have preferred as smaller bowl of this rich sip.

Stuffed Chatamari

Stuffed ChatamariI was taken aback when my next course arrived.  The Stuffed Chatamarin looked like a huge pizza with a topping of different colorful ingredients. One mouthful revealed its true nature.  The dough was a spongy rice flour base that was completely mild and lightly seasoned, sans the gluten pull, and made yellow with the use of turmeric. Studded through it (not toppings, but cooked as part of the dough mix) were pieces of green onion, red peppers, white onion, bits of ground chicken and a whole egg cooked as its center.  The disparate elements came together in each bite, with the rice dough providing the mild backdrop, the vegetable bits fragrance, the chicken its meatiness and some good seasoning, and the over-easy egg its rich yolk creaminess.  Just like the above soup, each bite was whetting my curiosity, but I had to stop my probing venture into this dish when nearly half had already been consumed.


Nepali Style Shrimp TarkariAs for the next two courses of the super meal, the choices were served as half orders, and understandably so. The first medi-portion was Nepali Style Tarkari.  My order came with 3 large shrimp, butterflied and cooked perfectly, just done without any bounce in each bite, and tasting fresh and seafood sweet.  The sauce was quite salty (which I didn’t mind once mixed with rice) but slightly sweet from the tomato base,  fragrant from onions, ginger, cumin, and a little spicy from some chili.  Obviously, someone in the kitchen knows what he (I did see Mr. Chef) is doing with such skilful handling of the elements especially the star protein in this dish. The side of Basmati rice was properly cooked, being light and fluffy, slightly oiled, and studded with some flavor-exploding whole cumin seeds.




Asparagus Bhutuwa

The other half portion was Asparagus Bhutuwa.  A bowl was filled with cauliflower, asparagus, and chunks of potato, covered by a orangy sauce containing some fragrant cumin seeds.  But what impressed me the most was the cooking of all the different vegetables: the cauliflower completely cooked without being mushy, the asparagus tasting fresh with a slight crunch, and the potato completely cooked and disintegrating in the mouth with ease – such cooking needs perfect timing.  The sauce was slightly sweet with a hint of sufficient spice heat, and a tinge of sourness to complement and add some more interest to the whole mix.  This was a most satisfying and worthy vegetarian/vegan dish.

Sikarni - Spiced Sweet Yogurt PistachioDessert was the final course, and while perusing the menu, I shied away from the usual Indian suspects and honed in on a Nepali sweet dish: Sikarni – Spiced Sweet Yogurt Pistachio.  The bowl arrived with thick full-cream yogurt studded with bits of nuts and sultanas.   The first mouthful woke this diner up with its use of cinnamon that not only provided some zing but also a bark-like fragrance from the fresh-tasting spice.  The nut-fruit element did not come across as an afterthought in this dessert since they were quite soft from a long sitting in the mix, having absorbed the slight tanginess from the fermented milk.  The sugar level in it also pointed to a judicious hand that was skilful in providing the perfect balance.  My only complaint was the lack of fragrant pistachio as listed in the menu, but this dessert was already chockful with nutty slivers of almond.  Even though I was quite stuffed from the previous courses, I found this sweet ending very tantalizing and completely irresistible, and despite its richness, I simply could not get enough of this cold sweet fragrant yogurt.

Himalayan HeritageDespite not being able to capitalize on the coupon deal on time, I was most impressed by my trip to this restaurant serving a little-known cuisine in this area. I did walk in with some preconceived notions of how the food was going to taste. But what I came out with far outweighed those ideas as the dishes left me with a big smile from a sated stomach and my pleased gastronomic senses; the interesting rich coconut soup, the tasty and intriguing rice dough “pizza”, the perfectly cooked shrimp curry, the equally stellar and perfectly cooked vegetables in a spicy sauce, and the mild yet no-less-satisfying yogurt dessert. Yes, it did take some effort finding these Nepali offerings amidst the sea of Indian fare, but the effort paid off handsomely. Never mind I did not get to order the Nepali Momo dumpling. What made up for it was the well-executed dishes that whisked me away to another place, aided by the lush décor around me, and the next table of Nepalese enjoying the dumplings themselves. From this dining experience, I think I have found a new cuisine that I have quickly fallen for.

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Casa Oaxaca 2

DSC_7537.jpgA few months ago, I paid a visit to a modern Mexican restaurant in the Adams Morgan neighborhood of DC to sample their vegan menu (see blog).  I was impressed by their modern approach to the presentation and rendition of some classic Mexican dishes like Quesadillas, Chile Relleno, and the Cactus salad, Nopalito.  While I was waiting for the meatless offerings to arrive at my table, I had a chance to peruse the other dishes that would delight the die-hard carnivore.  I had been anticipating my next visit during the four-month wait, thinking about some of the interesting sounding dishes that looked familiar and some new to my palate.

With an online offer coupon in hand (food blogging can make quite a dent to the pocketbook, thus I take “any means necessary” to make such hobby more economical), I showed up at Casa Oaxaca to meet a new online friend.  Unfortunately, unlike my previous visit, the upstairs was not available to customers, thus I had no choice but to find the brightest lit table in the rather cavernous basement floor.  Even under such lighting, it was a real challenge taking some decent photos with the low-level lighting which the staff were tempted to dim even further as the night progressed.  Notwithstanding such challenges, my friend and I were quite excited about tasting the offerings.


While we were perusing the menu, we were regaled with a complimentary amuse-bouche.  Small discs of freshly made tortilla were covered with some cooked beans and topped with cheese.  The tortilla tasted home-made and slightly musky from the dried corn and lime powder.  The beans were smooth and quite mild in flavor with the cheese adding a slight richness without overpowering its partners.  A mild-tasting but nice start to the meal.


Our first order was Kekas since my dining mate was not too keen on the Grasshopper Cheese Fondue (yes, crunchy Chapulines is a common staple South of the Border).  The plate came with a trio of quesadillas made with non-GMO (non-genetically modified organics) pink-hued tortillas.  The one stuffed with fresh corn and huitlacoche had the sweetness of the former starch and the mustiness of the latter dark corn fungus, which is also another exotic staple in Mexican cuisine.  The other stuffed with cheese, onions, and squash blossoms was a mild tasting and slightly sweet from the flower petals and onions, which made it quite distinct in its meek way.  The boldest quesadilla was the Pork Carnitas stuffing which was thinly shredded pork with a rich savory sauce that stood out the most with its savoriness and bolder flavors.  The side of Crema, light Mexican sour cream, added an additional unctuousness to these bites.  This was a good appetizer with the quality noticeable in the cooking and the ingredients themselves.


The next course was a trio of Tacos de Cordero.  It is basically soft tacos that envelop a mound of barbecued lamb meat.  The meat was fork-tender and very tasty, although a bit too salty for my taste.  The sauce had a hint of dry “wood” spices like cumin and cinnamon.  The usual choice meat for a barbacoa is goat, but in this case lamb is used, which exuded a slight gamey note to the bite.  The pickled red onions was the acidic relief needed for this rich dish and to balance the lamb flavor.  The side of corn salad was delightful with its summer sweetness that was tempered by a hint of lime juice and cilantro.  The refried beans were smooth and slightly smokey, which made them quite irresistible.  The Mexican Rice was well-made but nothing extraordinary.  If weren’t for the heavy hand in the salt, this would have made the perfect taco dish.


For our entrées, we chose a couple of dishes that represented authentic Mexican cuisine. The first was Tres Moles.  It was a visually stunning dish with pieces of cooked chicken that were dressed with the traditional sauce of Oaxaca, Mole.  I was curious to try this dish since I was only familiar with one type of mole sauce, Mole Poblano, which is made from a long list of dried chilies, nuts, and cacao.  This restaurant’s version was probably one of the best I have had with some smokiness from the dried roasted chilies, slightly nutty, and the cacao added a dark rich note to the sauce – I was literally lapping up every drop of it from the plate.  The green mole was made from tomatillos and garlic, and it was slightly acidic from the gooseberry relative.  The red mole was quite piquant from the use of more searing chilies and it was the least favorite of mine.  But this dish was a delicious study of contrast and it highlights the sophistication of this Pre-Columbian cuisine.  This dish is a definite must-order at this restaurant and a tasty introduction to authentic Mexican cuisine.

DSC_0742.jpgThe final entrée was Pato al Mole.  Pieces of organic duck thigh are paired with a mole sauce made with figs.  I was really anticipating the arrival of this dish judging by the name itself.  However, the dish was a slight let down since the duck was a bit over-cooked and a bit too salty, and the sauce did not have any pronounced discernible fruity fig flavor but a slightly sweeter version of the Mole Poblano in the above dish.  I appreciate the restaurant’s effort to take the traditional flavors to a more modern direction with the use of duck as the protein and figs as part of the mole sauce.  However, I feel that it needs a bit of fine-tuning and it would be a great success.

DSC_0747.jpgFor dessert, we decided to try something that was typically Latin with a Mexican flair – Flan de Chocolate.  It was basically a flan custard made with chocolate/coco and drizzled with some tequila.  However, I found the flan a bit too dense and lacking the smooth creamy consistency which comes from as the result of condensed milk and the right proportions of ingredients to lighten it up.  Furthermore, the chocolate flavor in the flan was produced from the use of coco powder and chocolate syrup which did not add much depth or richness.  The pool of tequila did not do much to the dish and I felt it was not necessary.  What a shame.  Again, this dish needs fine tuning and it could be stellar. Unfortunately, it was ho-hum like the vegan version of Pastel de Tres Leches that I had on my last visit.

DSC_0754.jpgAs part of the coupon offer, the final piece de resistance was a trio flight of different Mezcals, akin to tequila.  Who would refuse such a treat, unless you are a serious teetotaler.  Not familiar with the different types of this Mexican liquor, I was curious to discover something new.  It is made from the Maguey which is a type of agave plant found in Oaxaca, closely related to the Blue Agave used to make tequila.  The first offering was the plain mezcal.  We were instructed to drink with a salt made with Chapulines (grasshopper – finally I got to taste it!) and a squeeze of sweet orange.  I must say that this was a better version of Tequila Shots with the smoother Mexcal, the slightly smoky salt, and the sweet orange slice that did not produce that puckered face effect like with tequila.  The second flight was a smoked version of the first clear mezcal – it was a bit too smokey for me although it is the most common version.  The final version tasted like the coffee liquor, Kahlua, and my dinner mate enjoyed it much like a dessert wine.  This was a great ending to the meal, which left us slightly buzzed but not inebriated due to the quantity of food we had consumed.

DSC_7586.jpgJust like my first trip to Casa Oaxaca to try its vegan menu, there were more highlights in this time’s tasting than the disappointments.  The Kekas Quesadillas were flavorful with the different meat and vegetable stuffing especially the Pork Carnitas and Huitlacoche fungus.  The Lamb Tacos were fork-tender and well-seasoned despite the slight over-salting.  The Tres Moles was perhaps the best dish we tried and this restaurant’s version did some justice to this national dish with the complex sauces.  The trio flight of mezcal shots was the perfect ending, a much smoother version than the back-throat-burning tequila.  Casa Oaxaca is worth visiting to savor well-made authentic Mexican dishes that will dispel one’s prejudices or preconceived notions of this cuisine, and it will impress any diner with the restaurant’s familiar and exotic offerings.

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Casa Oaxaca

DSC_7519.jpgOK, I hear you loud and clear, and I get it – at least, from some of you.  After posting Elevation Burger in the last blog (see blog) and attempting to balance my postings with those on establishments offering a scant number of vegetarian and vegan dishes, a couple of Facebook friends quickly shot back comments requesting me to write on more eateries that focused on a meatless and vegan lifestyle.  Furthermore, a fellow Buddhist on my mass email list also responded by asking herself to be removed from my notices as she stated that her diet had “changed”, which I was not sure exactly what she was alluding to, perhaps a reaction to the photos of meat dishes that could have been “offending” her sensibilities.  I guess for some, Meat Means Murder!

Being a practising Buddhist, I frequently try to aspire towards the ideal of following a vegetarian diet, albeit a mere recommendation and not a permanent personal practice as of yet (the Buddhist thinking is that strict rules/commandments will only create some form of issues around such restrictions or make one even develop a rebellious attitude).  So, when an online offer popped up on my computer for a Mexican eatery that offered both separate meat and vegan menus, I bought both coupons and decided to explore their meatless selections first.  In addition to the lack of a vegetarian/vegan restaurant on my site, I decided to kill two birds with one stone (oops, that doesn’t sound very Buddhist) by penning my first blog on a Latin American establishment.

DSC_7583.jpgCasa Oaxaca touts itself as a Modern Mexican Restaurant,  located in the busy DC neighborhood of Adams Morgan where the streets are literally jam-packed with different eateries that offer a wide variety to entice the roaming palate.  This area went through what I called the “Adams Morgan effect” in which ethnic eateries managed to keep the level of authenticity in their kitchen only for a short moment before losing its identity due to the hiring of non-native cheap labor.  Like everything in life subject to the process of natural selection (or customer selection, in this case), the fittest restaurants survived and they continue to offer high-quality cooking, as in La Churreria de Madrid (see blog) around the corner. Perusing Casa Oaxaca’s website, I was looking forward to savoring and writing about the vegan dishes offered by this Mexican locale.


DSC_7540.jpgThe restaurant is divided into two floors, and on my visit, I had to enter through the bottom floor into the rather cavernous space.  Knowing that such dark space would not produce flattering photos for the blog, I requested permission to eat in the upper part which was still closed.  The manager, Joana, was gracious enough to open up the upper floor for my needs.  While waiting for the manager to invite me up, I ordered a typical Mexican drink that I am rather fond of, Horchata.  This version is made with almonds, rice, and rice milk (not the usual with cow’s milk), which make it a vegan thirst quencher.  It was rather sweet for me on the first few sips, but the diluting ice cubes brought it to the correct level after a few minutes.  The pieces of almonds and a hit of cinnamon added the right notes to this rice milk concoction.  A satisfying slurp, indeed.


For the opener, I decided on the Timbal de Nopal.  It consists of layers of fresh tomato, grilled cactus, and vegan cheese, slathered with some Pico de Gallo.  The round of cactus was a bit too crunchy despite the grilling and a bit too smoky from the charring – maybe a short stay in boiling water would make it more fork tender.  The fresh salsa packed some heat punch (perhaps from chile serrano), coupled by the chile ancho oil pool around the plate.  Even for this chile aficionado, it was borderline overwhelming.  Unfortunately, the vegan cheese was lost in the dish due to the piquancy and the overall acidity.   This definitely was an appetite opener but I was hoping for a bit more subtlety.


My first main course was a Mexican classic, Chiles Rellenos.  A roasted Poblano pepper is stuffed with pieces of zucchini, carrots, grilled corn, spinach, soy meat, and pumpkin seeds.  This concoction was muy delicioso as the various elements were well-balanced by the sweet vegetables and the mild vegan protein, which I would have preferred it a bit more seared (my meat-loving instincts crying out here).  The slightly sweet and spicy green pepper is perfected complemented by a delectable orange tomato sauce that is moderately spiked by chile guajillo.  The accompanying refried black beans was perfectly executed with enough flavor even without the customary lard as its base.  The topping of vegan cheese on both beans and roasted chile even had the distinctive parmesan-like aroma that one can get from the non-vegan version, which lent some further richness and complexity to both items.  The side of Mexican rice was fluffy and equally flavorful.  I truly enjoyed this dish especially that perfect tomato sauce that made this dish sing, of which I lapped every drop on the plate.

Vegan QuesadillasVegan Quesadillas

For the second main, I ordered a trio of bites called Quesadillas Tricolor. This really colorful dish is made with pastel-hued Non Genetically Modified (Non GMO) soft tacos stuffed with squash blossoms, mushroom cooked in a guajillo salsa, and corn cooked with the exotic corn fungus, huitlacoche.   I enjoyed the subtlety of the mild squash blossoms, the meatiness of the sautéed mushrooms, and the interesting note brought by the slightly sour and musty corn fungus on the yellow corn kernels.  But what tied the elements together was the very tasty vegan almond cheese whose savoriness blew my taste buds away especially for not being dairy – I could not get enough of this stringy “creamy” cheese that made these some mean and fulfilling quesadillas. The ring of chile ancho oil provided the necessary heat without overwhelming or complicating the flavors.

Vegan Tres Leches CakeTo end the meal, I wanted to order a dessert made with papaya, an exotic fruit that I grew up on in the tropics. Unfortunately, the kitchen was out of it and I elected for the Pastel Tres Leches. A dairy-free cupcake has been soaked in coconut milk served on a sauce of coconut milk and berry sauce, topped by non toasted coconut flakes. This dessert was decent but it lacked the unctuousness of the regular version made with milk, condensed milk, and rich whip cream – I guess the original flavors of some desserts cannot be adequately substituted by vegan ingredients. However, my grandmother did make some heavenly vegan desserts with this tropical nut and its creamy milk, so it is possible to come up with a good alternative. Perhaps the papaya dessert or the mango sorbet will be my selection on the next visit.

Casa Oaxaca stands out among the plethora of Mexican-style and Tex-Mex eateries that tend to dilute the integrity of this rich cuisine.  What this establishment brings to the table is a level of sophisticated cooking while recognizing the authentic tradition that shape the unique flavors and ingredients, exemplified by the charred cactus paddle, the pairing of grilled poblano pepper and the perfectly made tomato-guajillo sauce, and the satisfying corn kernels and corn fungus quesadilla stuffing along with that heavenly tasting almond cheese.  If the vegan offerings at this establishment look and taste this good, I’m looking forward to my next trip to try out the non-vegan dishes.  I get a feeling that I will not be disappointed and will leave with a big smile and satisfecho.

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La Churrería de Madrid

As a study abroad student spending a semester in Spain, I fell in love with Spanish food cooked by my house-mothers whom I insisted that they prepared the most authentic local fare.  At times I would come home to find a wonderful Paella with little crabs, or a very tasty rabbit in garlic and beer stew, or even some freshly bought blood sausage that I developed an affinity for – it was truly a six-month culinary eye-opening experience.  In between the home-cooked meals, I would savor tasty bites at Tapas bars, restaurants, carnival stands, and street stalls.

Upon graduating from college in the DC area in the early 90’s, I went on a culinary mission and stumbled across La Churrería de Madrid in the busy Adams Morgan area.  The first few visits were rewarded by wonderfully authentic cooking that took me back to the Iberian Peninsula.  However, in time, the restaurant fell off my culinary list as the area became overcrowded with an upsurge of new restaurants and their patrons, which made parking around there close to impossible.  Recently, upon happenstance, I stumbled upon this old culinary friend and I decided to pay it another visit.

On my last visit, I tentatively walked into the place that had a “Cash Only” sign plastered on its door.  The restaurant looked much liked it did in previous years – a bit dark and nearly lifeless, with a soccer match playing on the large flat screen.  My entrance appeared to interrupt the staff’s well-guarded solitude at the bar.  I was brought upstairs where the dining room is, and I had no problems finding the choice table by the window to get some excellent window photo shots since I was the only customer at that time.

I asked the waiter if the original Spanish owners were still around since I didn’t notice them.  He replied that the place had changed hands and that they had gone back to Spain to retire.  At this point, some reservations about the  quality of food I could expect from the kitchen started to rouse within me.  Perusing the menu, few changes had been made, such as the absence of the more exotic dishes like Rabbit Stew and Blood Sausage – obviously they were catering to a more general clientele.

Entremés 4x4

I decided to go the Tapas route and order a slew of small bites as my meal.  I started off with the Appetizer Platter (Entremés 4X4) that consisted of creamy light Chicken Croquettes (Croquetas), pillowy soft Spanish Potato Egg Bites (Tortilla Española), meaty Beef and Olive Patties (Empanadillas), and robust Green Olives (Aceitunas).  The first bite of each Tapas brought me back to my collegial days in that sunny country, and I was unexpectedly awakened by a sense of expectation and anticipation; the tapas were well-prepared and perfectly seasoned, greaseless, and they tasted like creations prepared by a true master.  I asked the waiter who was in charge of the kitchen; he replied that the cook was the daughter of the previous one – this, a tradition definitely well passed on.   I later learned that the restaurant was not in the hands of strangers, but the previous owner’s nieces – this  indeed was reassuring to this writer.

Champiñones Salteados

My next dish was Mushrooms sautéed with Shallots, Garlic in Sherry sauce (Champiñones Salteados).  It had a wonderful woodsy earthiness, mellowed out by sweet shallots, and rounded off by a dark boozy sauce.  This was so satisfying that it could easily replace a meat course.  Fortunately, there was lots of sliced bread that I used to sop up every drop of that rich tasty liquor.

Patatas Bravas

A side of potatoes would not usually conjure up much excitement, but I had to order Patatas Bravas, or Angry Potatoes, as it is a Tapas standard fare and the litmus test of a good Spanish kitchen.  This kitchen’s rendition did indeed pass with high marks.  The wedges of potato were perfectly cooked and nearly greaseless, lightly coated with a spicy tangy sauce that makes them completely irresistible.   Potato never tasted this good!

Milanesa de Pollo

I took a stab at my table companion’s Breaded Chicken Scallopine (Milanesa de Pollo).  Normally, I am not too fond of this rather quite pedestrian dish but this version did take me by surprise.  The chicken was coated fairly lightly with well-seasoned breadcrumbs, and it was crispy with a bare hint of grease from the frying.  More importantly, the thin slice of chicken was still moist and flavorful, which, otherwise, could be a dry stodgy mess under lesser hands – I had to take a couple more stabs at my companion’s meal with mild surprise.  The accompanying black beans and rice were quite tasty but nothing exceptional.

Spanish Churros
Most times, especially after scoffing down a satisfying meal, I would resist ordering dessert .  But a visit to La Churrería would not be complete without ordering the signature dessert that this “Churro stand” is known for – Churros.  As a student living in Madrid, I would stumble out of the Metro station, either tired or a bit boozed-up from cheap beers, looking for a snack before walking back to my apartment.  Without fail, there would always be a stand selling freshly fried churros with a side serving of lava-like hot chocolate, thick enough to stand a churro in the middle of the cup.  La Churrería did not disappoint me again, and I was savoring the finger-wide, crispy outside, soft inside fried dough sticks as if I were suffering from “the munchies”.

Churro in Hot ChocolateThe thick hot chocolate that came in an espresso cup was just adequate enough to fulfil all the churro-dunking.   I later learned from the waiter that what makes Spanish churros unique from other versions is the high content of yucca/cassava in the dough that results in a smoother inside.

I walked out of La Churrería into the gray winter’s cold as if walking into the Spanish sun, sated and feeling fulfilled by a wonderful culinary experience while reliving youthful memories with this surprisingly delightful meal.  I promised myself not to let too much time pass by again  before revisiting this Spanish treasure and savoring the Paella that I used to enjoy in previous years – at $34 for two persons, it is high on my list. ¡Viva España!

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