El Gallo Pinto - Azusa

Following the soup, we had the Nactamale, which is a tamale steamed in banana leaves with around 14 different ingredients, including capers, olives, raisins, rice, potatoes, onion, mint, marinated pork, and jalapeños. According to the owner, the banana leaves do more than just wrap the tamale; they contribute significantly to its flavor. The Nactamale was a whirlwind of taste, combining the sweetness of the raisins, the saltiness of the olives, and a nice kick from the jalapeños. Each bite felt like an adventure as the flavors varied with every mouthful. Next, we were served an appetizer platter featuring roasted marinated pork, green and ripe plantains, along with Gallo Pinto. Gallo Pinto is a traditional dish made of fried rice mixed with onions and sweet peppers, and beans cooked with garlic, making it a must-try at El Gallo Pinto. Alongside the platter was Vigoron, a dish of yuca, cabbage, tomatoes, and deep-fried marinated pig. While these dishes may not be particularly imaginative, they were quite good for simple roasted food. The mincemeat dish that followed was underwhelming. It consisted of cooked beef with peppers and onions—something I had tasted before and didn't find impressive the second time around. It was rather bland until I squeezed some lime on it, and it came to life only when mixed with the Nicaraguan salsa, which is made with sour orange juice, onions, and peppers, adding a fantastic burst of flavor. I then enjoyed chicken topped with an olive, caper, and tomato sauce—a very flavorful dish that struck a lovely balance of saltiness without being overpowering. We also had boneless tilapia with onions and peppers in a tomato sauce seasoned with vinegar and bay leaves; the sauce was wonderful, and I appreciated the balance between the acidity of the tomatoes and the tangy taste of the vinegar. As we rounded off the meal, we had fried green banana chips, shrimp in a special sauce (which I can't quite remember but recall being quite good, possibly with a hint of sharpness), and two desserts: bungalows and rum cake. Both desserts were delightful; the bungalows are deep-fried pastries filled with yuca and cheese and topped with caramel sauce. You can't go wrong with caramel! The caramel beautifully enhanced the dish without overpowering the not-so-sweet yuca and cheese. The rum cake was also fantastic; I can’t say if I detected every nuance of rum in it, but I loved how moist it was and how the sauce seeped into the cake. Overall, there were definitely some dishes I'd happily try again and others I'd pass on, but in general, I would say it was a very good meal. Plus, given that it’s a family-owned restaurant where the owners genuinely care about their customers, I’m always pleased to dine there and would recommend El Gallo Pinto to anyone interested in experiencing Nicaraguan cuisine.