EAT & DRINK

Champurrado

1010 Riley Street, Suite 1, Folsom, 916-597-2817, catalinaskitchenfolsom.com @catalinaskitchenfolsom @catalinaskichen

Tell us about your experience and what you liked by messaging us on Instagram (@stylemags), Facebook (@stylemediagroup), or emailing info@stylemg. com. H aving traveled to many countries, I’m often asked, “Where’s the best food?” Mexico always makes my list. The cozy, bootstrapped feel as you walk into Catalina’s Kitchen is a strong reflection of the spirit of the food itself: homemade and authentically delicious.

I sat down and ordered a tamarindo agua fresca, a classic sweet and tangy juice found across Mexico, and looked over the menu. To start: the pupusas. Made from scratch on the spot, these Salvadorian delicacies can take a bit of time to come out, but oh man, are they worth the wait. Homemade corn flour lovingly rolled and stuffed with a hefty helping of cheese, choice of meat (I ordered one chorizo and one pork), and fried to perfection, they were, hands down, the stars of the show. Each one came with a traditional, house-made salsa, and a side of curtido (a cabbage, carrot, and onion slaw with an infusion of vinegar and oregano...the perfect balance to the comforting flavor of this classic El Salvadorian dish). Simply delicioso.

For entrées, I chose a taste of both land and sea: the chile relleno plate and the shrimp fajitas. Being born and raised in a place whose entire identity

Chile Relleno hinges on one fiery crop, green chile, it’s hard to be impressed by a chile relleno anywhere outside the Land of Enchantment (New Mexico). In the case of this rendition, the accompanying salsa certainly made up for its genetic shortcomings. With a healthy serving of Spanish rice and refried beans, you’ll leave satisfied.

While I was expecting the fajitas to arrive on a sizzling skillet, the plate came with sautéed bell peppers and onions, a large serving of rice, and refried beans. The picante salsa roja complemented the pan-charred shrimp’s slightly smoky flavor, making it too easy to shove bite after bite onto my choice of tortilla.

Throughout the meal, Spanish speakers began trickling in—a wonderful reassurance that the authenticity and homemade taste are truly a reflection of Latin origins.

Finally, my dining companion and I decided to split a champurrado, a traditional chocolate-based drink made with corn flour and served hot. Unfortunately, the kitchen was staffed only by the owner, and he didn’t have time to prepare the recipe from scratch as they normally do. Something to look forward to proxima vez, I suppose!

HOURS: 9:30 a.m.-8 p.m. (Tuesday-Saturday); closed Sunday; 9:30 a.m.-4:30 p.m. (Monday) TRY THIS: Huevos Rancheros, Pozole, Pupusas, Chile Relleno, Shrimp Fajitas, Wet Chile Verde Burrito, Sweet Corn Tamale, Salvadorian Horchata DRINKS: No alcohol TAB: $ HEADS-UP: Complimentary chips & salsa; kids’ menu; happy to accommodate vegan, vegetarian, and gluten-free guests; meat choices include all the standards plus adovada, lengua, buche, and cabeza; ask about their Salvadorian specials; almost everything is made in-house (salsas, sauces, beans, rice, agua frescas, etc.)