So, as you can tell from my last name “Cuadra”, this white boy gots a little sumthin’sumthin, you know that, riiiiiight? And that “sumthin-sumthin” produces a few dishes that are hard to find in the US of A: Nacatamales and Gallo Pinto (click on highlights to find out more) - oooooooh, num-num-nyum-num.
Recently, I found a Nicarguan restaurant in, of all places, Auzusa, Ca. Come on Los Angeles! What happended to all the Nicoyas on LA? Runnin’ back to Ortega? That’s a big chunk of Central American flavor that peeps are missin’ out. Luckily, I have EL Gallo Pinto: