Pollo con Tajadas

I am the kind of person who goes on food ¨kicks.¨ If I try something that I really like, I will keep buying it (or cooking it) all the time, basically until I am sick of it. Then I take a break from that food for a few months (or forever, in the case of kettle corn... bleh!), and I´ll come back to it later with more of an attitude of moderation.

Right now, my ¨kick¨ is pollo con tajadas (fried chicken with fried green plantains) from my barrio (neighborhood). It also comes with a little shredded cabbage salad, but in the picture, under all those tajadas and sauce, I don´t think you can see it :P

You can get fried chicken anywhere in Comayagua, and it´s all pretty good (unless it has been sitting around under that heat lamp all day). The deliciousness key here is the tajadas. They´re not too thin (too crispy like potato chips), and not too thick (too mushy and starchy). The ripeness of the plantain counts as well. I have found that I like reeeeally ripe plantains, fried, and with mantequilla (the Honduran version of sour cream, NOT butter as the translated name would suggest). I also like the reeeeeally green plantains that they use to fry up as tajadas. For some reason, for me, a plantain between these two extremes (mostly starchy but slightly sweet), is just icky. So basically, according to my tastes, everything about the pollo con tajadas from my neighborhood is PERFECT. And I haven´t even mentioned the delicious sauces on top!!

I don´t know if this is a good thing or a bad thing, but my husband loves it too, so the two of us have been going there to eat almost every day! And at 38 lempiras ($2!!) for the ¨half-portion¨ you see in the picture, I think we could keep doing this!