Sabor de Goodness
After all these years of intention I finally went to Sabor Y Cultura upon Boy's suggestion to stop by for breakfast before we head out to the Santa Monica farmer's market. It was a rainy day, one that started off with my failure to enroll for a printmaking class at the Barnsdall Art Center. Late by 2 minutes for the 8:30am lottery. Arg!
So I welcomed the warm mexican hot chocolate at Sabor while anticipating the croissant breakfast sandwich. The hot cocoa was so delicious. The perfect temperature, frothy and light, a hint of spice and cinnamon. I knew it would be good but this was really good.
Our sandwiches were finally ready. Beautifully brown and crusty croissant with a good piece of black forest ham, cheese and egg. The egg was overcooked a little bit but I guess now I'm used to that when eating out. Whether scrambled, poached, or fried, eggs get overcooked way too much. In this case it should really have been super fluffy, soft, and oozing a little bit of juice, with the cheese melted on top to hold its delicate form together. But hey, that's just me.
However, the sandwich came with a small plastic container of jam on the side. Jam on a breafast sandwich? Hmm... I skipped out on that happily enjoyed my sandwich with my choice of warm brekkie beverage. Then I started thinking, do they give this out with every order? Am I missing something?
I held the itty container up to my nose and took a sniff. Hmmm.. smells good, I'll try a little bit. Holy shit! It was soooo good! There was a hint of spice in there but with consistency and texture of a good jelly. I felt like I discovered a missing link. It was the perfect condiment for the sandwich, one that took it to another level. At this point my consumption of the sandwich accelerated.
I need to buy this or get the recipe for it, I thought. I went up to the front and asked the guy what the jelly was. Ancho jelly. Brilliant! Then he mysteriously said that they have someone who makes it for them and that it's not for sale. It's their secret family recipe and he don't even know it. Arg, thwarted for the second time in the same day. But I am still determined to find this mysteriously jelly. If you know a good recipe or know who these people are that make it for Sabor Y Cultura please tell me!
2004 Best of LA Review
5625 Hollywood Blvd