the fufu that got away
some years ago, I bought Jonathan Gold's "Counter Intelligence" book. Among all of the interesting sounding places and dishes, one really stood out. As he described it, it was a plate of mashed plantains, mixed with pork fat and garlic oil, topped with roast pork, chicharrones, fried garlic and green plantains. it could be had at a Cuban joint up in NoHo on Victory.
Long story short, I went, I ordered, then found out towards the end of the meal from the poor kid who was manning the register and cooking and serving the food that they didn't have any fufu that day. I went back a couple of years later and the restaurant was gone.
Sooooo, anyone got a line on some fufu like the one described by Gold? I've heard of other fufus in LA, but none seem to be as, ehm, ostentatious as this one.
By the way, anyone remember the name of this place? Also, am I over-romanticizing this dish too much?
I can't help you on the former (name of the place) but as to the latter, fufu with bacon grease or pork fat and garlic is a Cuban staple. There are Cuban restaurants in Silver Lake (Cochinoto) and Atwater (Baracoa) that you might try. If they have fufu like this, simply order it with roast pork and chicharrones.