3 minute read
Local Flavor
his dream was once again within reach.
Misasa reopened at 3003 N. May Ave. in May of 2021. e space is small, but he plans to expand into the area next door, adding a bar and Friday night karaoke. Upon my visit, there were no printed menus, which I think is a great way to explore Honduran cuisine.
“We opened this with almost nothing,” says Bueso, “so we just started cooking and telling customers what kinds of things we have each day.” is system works well for regulars, who already have favorite dishes to request or are happy to try anything new. I love a “chef’s choice” dining experience, so I did the same. e Parrillada, or barbecue platter, features four types of meat: chicken,
From plates and platters to fresh juices, Misasa Latin Grill is the creation of Honduras native Samuel Bueso. Photos courtesy Misasa Latin Grill carne asada, pork and chorizo, along with tajadas (plantain chips), rice and beans, a fresh slaw, salsa and a delicious creamy sauce. On the side, we ordered a couple of baleadas (thick, handmade tortillas lled with beans and cheese), and it was more than enough food for two. eir “naturales” (fresh juices) are made in-house (as is everything else) and are delicious. e canteloupe is perfectly sweet and refreshing.
One of the most popular Honduran dishes o ered is “pollo chuco.” It may seem funny that the translation is “dirty chicken,” but Bueso says it’s a popular street food originating in his hometown.
“I want to keep everything true to the food of my home, so I make it exactly as you get it in San Pedro Sula,” he says. “My tradition, my culture, my food – that is what I want to show people here.”
A typical Honduran breakfast plate is also o ered, with beans, meat, corn tortillas, cream cheese, avocado and eggs. Ten dollar specials change Monday through Friday, and entrées run between $13-$19.
Bueso admits that he gets anxious every time someone new visits. He sheepishly grins and says of his desire to win over new fans: “It’s like my favorite Lady Gaga song ... applause, applause, applause. I live for the applause!”
Based on my visit, he’s on the right track. AMANDA JANE SIMCOE
Photo courtesy Natv
NĀTV
Some of Jacque Siegfried’s happiest childhood moments were her weekly cooking sessions with her father.
Thus began a lifelong journey of discovery. To learn more, Siegfried pored over history books and cookbooks, entranced by the vibrant culinary heritages of the Shawnee, Cherokee and other Native peoples – stories which go all the way back to sophisticated agricultural societies 4,000 years old.
Nātv, Siegfried’s new restaurant, pays homage to these traditions – but she knows it’s impossible to perfectly duplicate these ancient dishes.
“Our crops are diff erent – soil, water sources, seasonings and livestock are diff erent than they were before our colonization,” she says. “And many recipes were not passed down. Still, we’re working with Indigenous farms and local Oklahoma farms to source ingredients. We’ll off er traditional dishes and newer creations, using traditional and modern cooking methods. We hope that we can show the wonder that is Indigenous cuisine.”
Siegfried uses a Cherokee family recipe to make a succotash that, thanks to fresh local corn and summer squash, bursts with flavor. There’s pork belly on top that’s cured, then deep-fried, thus placing it firmly in the Cherokee hog fry tradition. Another dish has a strip of beef tenderloin, its flavor enhanced by a barely visible reduction made from fragrant berries – a sauce invented by the Lakota people of South Dakota.
Salads are tiny works of art, composed of strange yet flavorful leaves, flavored with honeysuckle vinaigrette and enlivened by bright, edible flowers. All of these dishes pay homage to Native American culture, giving us a tantalizing glimpse of its beauty.
Nātv’s brick and mortar restaurant will soon be open at 1611 S. Main St. in Broken Arrow; visit natvba.com for updates.
