Mesa Latina

Nothing like a couple of pupusas for breakfast! Hmmm que Rico!

Did you know every Latin American country has a variation of the tamale? Nicagaraua has naca-tamale and Salvador has tamales pisques. Most tamales are steamed, wrapped in either a banana leaf or corn husk; fillings can vary, pork, cheese, chicken, artichokes shrimp etc... Possibilities are endless. Ecuadorians have our very own tamale and this weekend Mesa Latina has some delicious chicken tamales with AJI! Yummy! ... if you are in Mexico City this week, this tamale fair would be an ideal place to stop and eat. https://mexiconewsdaily.com//museum-celebrates-the-tamal-/

Bravo! Great new chefs from our Latin communities! Respect! #Latinfood #Mexico #Colombia https://www.finedininglovers.com//latin-america-final-spel

A new menu item, Humitas. Humitas is a Native South American dish from pre-Hispanic times, and a traditional food from the Andean region of Argentina, Bolivia, Chile, Peru, Ecuador and Venezuela. Corn, cheese, eggs and corn flour are the main ingredients and are wrapped in corn husks and steamed. Great for breakfast or an afternoon snack.

Testing out new recipes: Cuero Reventado (Crackling) took 2 hours of roasting and 10mins to crunch it all down. In Ecuador, this dish is served with salt and giant white corn (mote).

We have SOLD OUT on tamales this week! We can take orders for next week. Send me a DM!We have SOLD OUT on tamales this week! We can take orders for next week. Send me a DM!