We go the home-grown route and dip into local fare and food, the delectable, tasty, doughy pocket of meaty, veggie goodness–
It is street food here, and while I know that eventually, it will get old and gross and unsatisfying, for now, it is wonderful and savory and perfect.
Tonight, we sample four of the Misioneras flavors–jamon y queso, acelga (Swiss chard), arabe (beef hash with raisins and spices), and salteñas.
Each is a surprise, an envelope of discovery, contents sure to provoke hems and haws and arched eyebrows, and we both agree–ham and cheese is predictable, the chard a feel-good so-so, and the arabe and salteñas, amazing. Only a few mouthfuls tall, these folds of paper-thin, crispy exteriors are the perfect carry-alls for the medley of flavors inside, a pleasant rediscovery of spices I devour half a world away in India.
So yummy, Misionera, so yummy.