La Chapincita, New Utrecht, Real Authentic Delicious Guatemalan Cuisine
La Chapincita in the Tienda Guatemalteca (three locations if I read the sign correctly). This just under northwest exit of D Train Station 71 Street.
Tienda Guatemalteca is Guatemalan Store.
A visit to Tienda Guatemalteca on New Utrecht, not too far from a local Peruvian and an Ecuadorian restaurant, gives a clue to the demographic map of Brooklyn, let alone New York City itself. As I state, the concentration of Guatemalans in this area, is significant enough to point to a demographic fact.
Also, a visit to Tienda Guatemalteca will enlighten one to this county's people's cuisine or at least the cuisine that is representative of the particular area, village, or region, or ethnic group manifested by the individuals who run this wonderful restaurant.
On a recent visit I ordered some curry looking turkey. It was in the displayed behind glass hot trays, along with other dishes, that were similar, more soupy, and with other meats.
You might discern a small book on the table I sat at (see blog photos). A Spanish to English Dictionary. This I had extracted from my book bag, and did use. (http://congniuyue.wordpress.com/tiend...)
The language was certainly a problem, but giggles, from the staff waitresses/servers, meant that it was interesting interlude to their usual stream of customers, quite late in the day...or night I should say. Also their taking time to talk to each other in a manner that indicated they were having a dialogue to distinguish what I was actually meaning in my communications, relayed a sincerity. I did feel horribly sorry for not preparing a bit of Spanish before ordering. There is no English on their menu.
After the 6 or so hours of sit, the curry and spice, of this dish was even more potent than when I ate it in the restaurant. So full flavor. This does happen with good dishes, that are loaded with a variety of flavors, and often with those that are a bit or more hot.
The portion I take with me when I left the restaurant, sat for some 6 or so hours later, and it was not refrigerated, nor heated up.
This is a practice with food leftovers, in the home or from a restaurant. Refrigeration is not needed, for a day or two, and the flavor is better)It is only paranoid Americans who immediately think they have to put uneaten prepared and cooked food in the fridge, or if forgotten they throw it out. This is another behavior due to America's brand of modernity, forgetting all they can from the days on the farm, or in the peasant village, and erasing the past, in the day to day.
A Note on Small Independent Restaurants and Industrial food suppliers
I could eat this food daily. It was so good. This confirms my conclusion that the restaurant industry is an industry, and places such as this, or others found in say, Chinatown, are not part of the restaurant industry. They are cooking the food they cooked back in their pre-industrial region (in the technical sense/commercial sense). It is better, more fresh, uses markets as oppose to giant suppliers.
from the menu I did not take unfortunately I used google, with two items on my earlier post:
uisado de Res: is Beef uisado
Pulique de Gallina: Pulique Hen
"Pulique is a common dish of the Guatemalan highland"
this quote came from source after I googled "Pulique"
This indicates that the people running this place are from the rural regions of the mountains.
I think the point is that paying homage to our shared agrarian past is the next best thing to undergoing forced labor in the countryside. Since the latter is not in the cards we've got to find some other way to wrestle with our common pathology. I'm thinking about getting rid of my refrigerator for starters. A small step toward reclaiming the joyful simplicity and age-old wisdom of the peasantry...
Impressive. I would start with the television, the dvd player.
Funny thing is, many of the friends I knew and spent, in the rural regions of China that I lived in, majority had no refrigerator, but they soaked up television, at least those born after Deng's famous Opening Economy Speech, 1979, in Shenzhen, Guangdong.
So, in the middle of no where, with no refrigerator, you will see a dish on the roof of these quaint old farm houses.
That makes the food fresh, and the mind numb. Food fresh for who needs a refrigerator, when all animals or meat or done up, or bought that day at the market, meaning daily trips to the market. And nabbing the chicken that runs around, for din din, that night.
This is house made beef blood sausage, at Himalayan Yak Restaurant.
I had a nice dialogue with the Nepal waiter, who stated that this blood sausage, in his country, they make it at home, then dry it shaded from the sun. They do this, then store using no refrigeration, so they have it to cook, in winter time.
The cooking process makes the dry meat or blood sausage, to have the same texture as its fresh manifestation.
In hunan I had smoked duck. This one home I visited, the owner, a Grandmother and father of a friend, gave me a whole duck that was just one of many hanging on the porch.
In African places I have been the country side communities smoke fish and other meats.
Refrigeration does to some extent, spoil the taste of foods.