Leicester, United Kingdom
November 9, 2004
A massive plate arrived at my table filled with all manner of tasty-looking morsels floating in a sumptuous white sauce. The aroma of sweet-smelling fish was overwhelming and whetted my appetite for the first taste-and that taste was out of this world, like nothing I have ever tasted before. Falling somewhere between sweet and seafood, it was a truly unique culinary experience. I quickly lapped it up, and I am sure that you will do the same.
Did you like it, but you had to leave? Never mind. Now that you know what it should look like, you can have a go at preparing it for yourself. Here is the recipe:
The restaurant is run by a big, old black woman who does her best to accommodate everyone, but it’s best to order in advance, so let her know that you are coming-tell her what time you will be there and your tapado will be ready for you when you arrive. The 55 quetzals price for a single portion seems a lot compared with the prices of other options, but go for it, as it is worth it, and although you can get tapado elsewhere, the local variety is something truly special.
From journal Livin' da Livingston