Kitchen Chick

Frita Batidos — Review in February Current, Photo Essay here!

Our Current review of Frita Batidos is up (for more descriptive details have a look and feel free to rate it), and here are our photos from that visit.  This place has made it onto our short list at present, so we've been back there multiple times and can say that they're still good.  We'd avoid them at peak times, though, because it gets crowded. 

The fish frita has gotten spicier and more exciting, by the way...

 

Conch fritters -- very tasty!  With various sauces.

 

A flock of fritas!  Clockwise from back left: beef, chorizo with everything ("frita loco"), chorizo with fried egg, fish.

 

Back:  Inspired Cuban, front: Cuban Sloppy Joe (basically, a brioche roll filled with picadillo, which is excellent).

 

Sides:  clockwise from left, "beans, rice, salsa, and cheese", black beans, coconut ginger rice.

 

Plantains: back, with cinnamon sugar; front, twice-fried ripe plantains.

 

Rum soaked pineapple.

Sabor Latino — Photo Tour

Sabor Latino is back, under new and enthusiastic ownership -- and we reviewed them in the September issue of Current.  Check our review out at ecurrent.com. Below, we have photos of some of the dishes we tried.  (As always, click on the photos for larger and tastier versions.)

Sopes with pork al pastor — crispy corn rounds, a bit thicker than a tortilla, with beans, cheese, and guacamole

Argentinian empanadas with chimichurri sauce — a standout appetizer

Alcapurria — plantain fritter, stuffed with pork and a favorite of ours (we eat it with salsa or chimichurri instead of the supplied sour cream, though)

Queso dip — a blend of three cheeses with tomato and pepper

Ropa Vieja — shredded beef, served with rice, beans, and plantains

Masitas de puerco — chunks of pork, with black beans and potatoes

Camarones a la Diabla — shrimp in a somewhat spicy sweet red sauce

Arroz con Pato — not a dish you see often; this dish combines tasty roasted duck with rice and a vegetable side that was way better than it looks

An assortment of tacos

A pupusa, from the yet-undocumented-by-us brunch menu

A flight of desserts arrives at our table.  Clockwise from rear:  sweet Amazon plantain (fried plantains with cajeta!), flan, pastel de tres leches, fried ice cream

 

The Spicy Latino — a shot of Espresso Colombiano with cinnamon and maybe other spices