Aqui Colombia Antojitos
from Eating In Translation, July 11, 2007
...Second shelf down in the refrigerator case, the plastic cups are filled with a sludgy, pond-algae-colored liquid. It may look like the wicked stepsister to Colombia's frozen, much more fetching cholado, but deep down, the champús (chom-Poose; $3) is a sweet blend of ground corn (and a scattering of niblets); lulo, also called naranjilla, the tropical fruit responsible for the color; brown sugar; cinnamon; cloves; and juicy chunks of pineapple, added just before serving...
[where: Aqui Colombia Antojitos
81-08 37th Ave., Jackson Heights, Queens
718-651-6565]
...Second shelf down in the refrigerator case, the plastic cups are filled with a sludgy, pond-algae-colored liquid. It may look like the wicked stepsister to Colombia's frozen, much more fetching cholado, but deep down, the champús (chom-Poose; $3) is a sweet blend of ground corn (and a scattering of niblets); lulo, also called naranjilla, the tropical fruit responsible for the color; brown sugar; cinnamon; cloves; and juicy chunks of pineapple, added just before serving...
[where: Aqui Colombia Antojitos
81-08 37th Ave., Jackson Heights, Queens
718-651-6565]
posted by rio rocket valledor at 4:52 PM
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