“Excellent,” he said. “Then let’s begin. Ana made most of this amazing food, so I’ll let you tell our guests about it.”
“Antonio downplays his important role as sous chef,” Ana said with a smile. “He is the tamale master, so you have him to thank for those. We have what is something like the US version of sweet and sour beef, lomo sataldo, and this is ceviche.” She pointed to a dish that looked like coleslaw, but I knew it included raw fish. I’d have to pass on that one.
lomo sataldoThe couple had also made a similar potato dish to the one we had yesterday, but this one had a small salad on the side. And then there were the Tequeños, which were like little dumplings but filled with cheese instead of meat. I had to admit, though, the best part was that there were no guinea pigs on the tab
