We had now been outside of Mexico for a while, and even though corn tortillas are a staple in Guatemala, we had managed to choose restaurants that only served bread. We were going through major tortilla withdrawal. We headedtowards Viva Fridas, near the arch on 5 Avenida, the only Mexican restaurant we had seen in Antigua.
The restaurant was very Mexican in feel. There were various seating areas, some wide open and some quite intimate. The walls were covered with posters and copies of Frida Kahlo’s works. There was also a very busy bar here.
We were seated by a very friendly waiter who claimed to be Mexican, and he assured us that authentic Mexican food was served here and that, of course, we would be served corn tortillas. Soon, our drinks were served, along with a basket of tortilla chips and two different but equally delicious salsas.
The menu was varied, offering specialties from many different regions of Mexico. Everything sounded wonderful. Along with the menu came a booklet telling of the tortured but very interesting life of Frida Kahlo. We had a difficult time focusing on either of these items. The window next to our table opened into the middle of a huge Guatemalan handicraft store. There were beautiful quilts, embroidered dresses, and hand-woven whatnots to distract us.
The waiter came to take our orders, and seeing our looks of confusion, offered some suggestions. We wanted everything and almost ordered that much.
First we had the Mixed Nachos. The tortilla chips were topped with chicken, beef, chorizo, cheese, lettuce, tomatoes, onion, chile, sour cream, and guacamole. The serving was huge, and there were still so many dishes to go. We knew we were in trouble.
As a first course, I had the Tacos al Pastor. There were four tiny, soft tacos filled with condimented chunks of meat and pineapple. They were very good but unfortunately were made with flour tortillas. Libby started with the tortilla soup–-tiny pieces of crisp tortilla in a chicken and tomato-based broth, topped with sour cream. It was quite good.
Soon our main courses were delivered. Libby had the Steak Norteño–-a grilled tenderloin steak served with rice, beans, salad, guacamole, grilled onions and FLOUR tortillas. It was delicious. I ordered the Enchiladas con Mole Poblano-–tortillas wrapped around chicken in a complex chile and chocolate sauce, served with rice and beans. Everything was very good but, much to my dismay, flour tortillas were used.
As disappointed as I was by the tortillas, I highly recommend this place.
sample menu
Pozole Estilo Jalisco:Q32
Spicy broth with chicken, pork, and hominy
Topped with radish and avocado
Enchiladas Verdes: Q46
Corn tortillas stuffed with chicken
Topped with green sauce, cheese and cream
Sabana Invierno de Lomito: Q59
Steak covered with a bean sauce and a green sauce
Topped with cheese and served with salad and rice
Aunt Delia`s Breasts: Q55
Chicken breast in an apple, cream, and chipotle sauce
US$1/Q7.50