The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1884-03-26
4 MEIICAN RESTAURANT.

A TEMPTING BILL OF FARE DELI
CIoUs CHOCOLATE AND REASONABLE
CHARGES.
Mexico Letter in The Boston Herald.
/ The Mexican almuerzo. or breakfast.
/ IS served at noon, and corresponds TO
the French deieuner 1t is verv hearty
and does not differ from our regular
dinner. As an example of the best class
OF restaurants, I will cite the Cafe
Anglals, which is kept by a most anna
| BILE trenchman, who, after making q
fortune in the same business in Peru.
went back to France to eniov it. brt
lost it through his son; returning to
Peru, he made another fortune. but
was ruined by the Chilian war at the
time of the taking of Lima: he has
been two years in Mexico and is i'm n
way TO make q third fortune. The
restaurant occupies what was the patio.
OF court, Of a hotel, and has been rooted
over with glass. The place is orna-
mented with a profusion of BLOOMING
plants, for which Meyicans have had n
passion from the days of the Aztecs.
Each side of the long entrance is lined
with rows Of plants, forming a pleasant
approach, and in the centre of the room
is q large group, while the air-plauts
hang in baskets all around the sides.
with our soup we take aguecate. kind
OF fruit with black skin and about the
shape Of a large fig. It contains a
large, nutmegshaped seed, and is of a
soft and somewhat pastry greenish sub
stance. 1t is called a natural butter
and the poor people spread it on their
bread, but it has no resemblance to
butter in flavor and is not in the least
greasy; to me it seems more egg-like
and creamy in taste. 1t is cut up and
put into soup, forming a very pleasant
addition, or IS eaten as a vegetable with
salt and pepper. Next to SOUP comes
eggs, served as one may prefer. A
tayorte way is a Ia plate, or shirred. as
Americans would call them, being
broken into heated little dish of silver
and brought to the dish cooking. A
Spanish Omelette, or tOrtilla. is also
very nice, being served in large, round |
shape, like a German pancake. and
davored with leeks cut up in it. The
meats and vegetables are mostly common
TO the French cuisine, and need no
description, except to say the salads
are excellent, with the best of lettuce,
fresh tomatoes, and other concomitants.
1t IS not uncommon for the guests to
make their own sadad, calling for the
separate materials, including cold
and mixing up their own
nayonnaise from boiled eggs, oil, and !
vinegar in due proportions. There are
5hree regular meat courses, and a large !
number Of dishes to select from. The |
iessert or pOstres consist of fruit and |
iulces, the latter consisting either OF /
)uddlngs or custard or of preserved |
rmts. This meal costs 81 cents of |
Mexican money, which is equivalent to |
bout 80 cents in American money. 1T |
Includes also either tea. coffee. or |
hocolate. The latter is usually taken |
he last thing at the evening meal. or |
omida, the dinner, which is precisely |
he same as the breakfast in general |
haracter, the menu, however, being |
The Mexican chocolate has |
peculiar flavor, and seems q quite
ltlerent beverage from what Americans
re accustomed to. 1t is favored with
10Th vanilla and cinnamon, and is very
lch. 1t is served in small cups. and !
ach cup is prepared separately. the
ontents being beaten to q froth with q
title wooden chocolate beater of pecu-
ar construction, and twirled around
etween the two hands. The cost to
he regular bOarder is 81 q day for the
lese two meals, and one gets GOOD
cal OF excellent fare for the money.