The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-11-03
n Mexican lteStalIr,I,t.

| III" Mexican almlCrZo, or breakfast,
| IS served ut noon, and corresponds to
| the French dejouner. 1t is very hearty.
| and does not differ from our regular
| dinner AS tn example Of the best class
OF restaurants, l will cite the Cafe
! AnglalS, which is kept by Il most amia-
Dlc Frcncllman, who. after making a
| fortune in the same business in Peru,
went back to France to enjoy it, but
lost it through his son; returning to
| Peru, he made another fortune, but
was ruined by the Gillian war at the
Time OF the taking OF Lima; he has
been two years in MeXica and is in a
| way to make Il third fortune. The
| restaurant occupies what was the patio,
| or court, OF Il hotel, and has been roof
ed over with glass. The place is orna-
| menteu with Il profusion of blooming
plants, for which MeXic;lns have had IL
passion from the days of the Aztecs.
| Each side Of the long entrance is lined
| with rows Of plants, forming pleasant
| approach, and in the center of the room
! Is Il large group, while the ar-plants
hang i'll baskets I'LL around the sides.
with our soup we take aguccate, II kind
| OF fruit with Il black skin and about the
shape of II large fig. 1t contains Il
large, nutmcg-shapcd seed, and is of Il
soft and somewhat paSty greenish sub
stance. 1t is called natural butter,
and tue poor people spread il on their
bread, but 1t has no resemblance to
butter III flavor and is not in the least
greasy; to me it seems more egg-like
| and creamy Ill taste. 1t is cut up and
put into soup, forming Il very pleasant
| addition, or is eaten AS Il vegetable with
| salt and pepper. Next to soup comes
eggs, served as one may prefer. n
| IaVorlte way is la plate, or Shirrcd, as
! Americans would call them, being
| broken into a heated little dish Of silver
and brought to tho dish cooking. A
Spanish Omelette, or tUrtilla. is also
! very nice, being served in large, round
| shape, like Il German pancake, and
| Favored with leeks cut up in it. The
meats and Vegetables arc mostly common
to the French cuisine, and ncod no
description, except to say tho salads
arc excellent, with the best Of lettuce,
| fresh tomatoes, and other c0ncOmitalLs.
IL is not uncommon for the guests TO
make their own salad, calling for the
separate materials, including cold
chicken, and mixing Dup their own
mayonnaiSe from boiled eggs, oil, and
vinegar i'll due proportions. There are
three regular meat courses, and large
number of dishes to select from. The
! dessert or p0stros consists of fruit and
dulces, the latter consisting either of
puddings or custard or Of preserved
| fruits. This meal costs G2 cents of
Mexican money, which is equivalent to
| about 80 cents III American money. IL
includes also either tea, coffee, or
| chocolate. The latter is usually taken
the last thing at the evening meal, or
comda, the dinner, which is precisely
the same as the breakfast in general
character, the menu, however, being
changed. The Mexican chocolOtc has
Il peculiar favor, and seems quite
different beverage from what a mercans
are accustomed to. 1t is favored with
both vanilla and cinnamon, and is very
rich. 1t is served in small cups, and
each cup is prepared separately, tho
contents being beaten to a frOth with Il
little wooden chocolate beatcr Of pecu-
liar construction, and twirled around
between the two hands. The cost to
the regular boarder Is 81 u day for these
two meals, and one gets a good deal Of
! excellent fare for the money.