keep it authentic, please!

Since Cabbage was in town, the old gang hit up some of her favorite places, including Limón Rotisserie. The flavors are still dancing circles around our tongues and leaving us smiling from ear to ear but some changes at the tasty restaurant are marring a the flavor story.

For one, I ordered a half chicken about a month ago on a first date. When the waiter brought over two measly pieces of chicken, I told him that this wasn't the same half chicken I received on prior visits. Then the waiter was in a hurry to fix the plate.

And this time, the tacu-tacu came spooned into a bowl, like red beans and rice. Now tacu-tacu is essentially a mixture of beans and rice but it's supposed to be molded into little balls or dumplings and quickly fried to achieve a nice crunch. Without frying, the mixture won't hold it's shape. And without the shape, it is simply arroz y frijoles.

So we let the waiter know and he explained that some customers had been complaining that the tacu-tacu was too greasy. So listen here, suckers: if you don't want something greasy, order something else so you don't screw up tacu-tacu for the rest of us. And if you find something as divine as tacu-tacu to be too greasy, maybe you should think twice about eating rotisserie chicken.

Other than that, dinner was delicious as expected:

Cristal... still the fanciest beer you can sip!

Pollo a la brasa and the mistreated tacu-tacu mixture

ceviche mixto, yucca fries, and more tasty but shapeless tacu-tacu

Dear Executive Chef Martin Castillo, please return to the traditional tacu-tacu recipe and fry those dumplings!