Food From/In Far Away Lands

The title refers to both the location and the cuisine:

• Cuisine: Pupusas - These are thick corn tortillas stuffed with a variety of fillings. Their origin is El Salvador, which is somewhere in Central America.
• Location: Kenner - Which some of you probably think is as far away as Central America. The Pontchartrain Center, Treasure Chest Casino, and Esplanade Mall are just a few of the attractions of "America's City." Kenner is also the home of one our faithful readers: the Coonhunter.

I often make the drive between New Orleans and Baton Rouge and use this journey as an excuse to eat at places I otherwise would not be willing to make the drive for. Last week on our drive to the airport, The Folk Singer and I stopped at Taqueria Sanchez. [I should note that according to Fr. Tom's Restaurant Index, there are two Taqueria Sanchezes on Williams Blvd. We went to the one at 920 Williams.]

As soon as we sat down, I knew that the food would be authentic for three reasons:

1. We were two of only three gringos in the joint. The other 20 diners were Latin/Central American.
2. There was a large flat screen TV displaying (in Spanish, of course) the Mexico vs. Honduras World Cup Qualifying match.
3. Our server barely spoke any English.

The complimentary chips and salsa were different and delicious. The chips were thick and (at least tasted) freshly fried. The salsa was of an orange hue and served warm. Not too spicy, but not robust with tomatoes or sweetness. There is also a hotter green salsa in a squeeze bottle on every table.

The pupusa was dynamite. For my fillings I chose the trifecta - beans, cheese, and chicarron (or pork skin). The tortilla was soft, and the flavor of the pork fat really penetrated through the corn meal. (Or was the tortilla made with pork fat? Not sure.) The fillings melted into a delectable and uniform mixture on the inside. The cup of slaw on the side was forgettable.

Also on the table was this torta, which for lack of a better description is a Mexican sandwich. The bread was yellow and slightly sweet and eggy, sort of like the bread used to make a Cuban media noche. The toppings are lettuce, tomato, avocado, and sour cream with your choice of meat. Mine was tongue (or "lengua"), and it was amazing.

P.S. - My trip to Napa was one for the record books. Expect a full report throughout next week. In fact, next week may be designated as "Napa Week." If Father Tom can make such proclamations, then I don't see why we can't.