Friday, April 27, 2007

Low-priced comidas with style

I eat out several times a week in Guanajuato. Among the restaurants I like are:

EL MIDI: Good for hot weather, as all its South of France dishes are served cold. This buffet style restaurant, owned and run by Veronique, has tables inside and outside in San Fernando Plaza. An advantage is that you choose your own portion size. Veronique charges per $12.50 (pesos) per hundred grams. Most of the dishes are vegetarian but there is usually something for carnivores, for example potato puree wrapped in ham. El Midi is also known for its agua frescas such as strawberry-guava and lime-cucumber and oh yes, Veronique's tortes. Open noon-six weekdays.

LA TORTA DE SANCHO PANZA; Across from the Diego Rivera Museum. Students start filling up the several rooms of this restaurant about 2:00 so that it's best to go about 1:30. One generous glass of the agua of the day, choice of four soups, then a plate with a generous main course and spaghetti or rice plus a little salad. Simple dessert such as gelatina. Main course choices range from acelgas-wrapped cheese (called a torta) to their pork in guajillo, spicy but not super-hot. You'll be pleasantly full when you leave. $25. EVEN BETTER: the nearby restaurant at the corner of Juan Valle and Positos (next to Donkey Jote Bookstore and almost opposite the Diego Rivera Museum. Señots Rosario likes to cook. A rockbottom price at 30 pesos and part of a chicken breast filled with ham and cheese Cordon Bleu style may be on the menu.

EL MOLINO: near the top of the Campario on the way to Sangre de Cristo and Embajadoras.
Another cook who enjoys the job. A filling comida corrida, with the crema de morron (soup seasoned with a mild, tasty chile) recommended when it's on the menu. You won't leave hungry from this restaurant with its brick arches, blue tablecloths, and attentive waiters. 45 pesos.

EL ABUE: Graham Gori's restaurant, expensive at night or on weekends, serves a medium-priced comida during the week. His A,erican-style vegetable soup, followed by a generous salad and main dish. Agua fresca, often Jamaica. A restful place with soft music, lightcolored tables and chairs. Good service. Graham is proud of his apple pie served with ice-cream, an extra that weighs in at nearly the price of the comida.

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