Sabor de San Miguel Mayan Kitchen (La Lengua SF)


When the owners of San Miguel restaurant in La Lengua retired in 2017, their kids Juliano and Noris Gomez pared down the menu and renamed it “Sabor de Sam Miguel” and noted the Guatemalan restaurant as a “Mayan kitchen”. The decor and seating arrangement of the small restaurant seems updated since I ate there a few years back.

The adovada, pork shoulder is marinated in adobo sauce for 24 hours and fried to order. Delicious tender pork with a crust potent in seared spices, and not too much chili heat. It reminded me of the poc chuc Yucatán Mexican restaurants serve, and some online recipes indicate the two share marinade ingredients like citrus and achiote seeds. What distinguishes the two dishes?

The Kaq’lk, a thick poultry soup, orange red from chilis and spices, had incredible depth, and the server offered us, perhaps because it was a weekend special, an upgrade to the more traditional turkey instead of the game hen listed on the menu.

According to their website the Gomez’s have operated a food truck since 2012 and are winners of a Food Network show.


I dug up the article for the original San Miguel restaurant. The original owners can cook up any Guatemalan hometown favorites. The kids are in the kitchen now, though I wonder if we can still get them interested in cooking up a Guatemalan feast? HO-down anyone? :smiley: :smiley: :smiley: :smiley: :smiley:

The description of the Kaq’lk in the article:
'K-Ai-K" ($8), pronounced Cack-ik, a specialty of the hill town of Coban, and available Saturdays and Sundays only, is a rich, clear turkey stock, brick-hued from a dusting of chile pasilla, surrounding a huge hunk of turkey. Boasting a nip of lemon juice, along with a spinachlike forest of whole cilantro stalks, it left us radiant with warmth and pleasure. Following the custom, K-Ai-K comes with golden rice, the palm-sized soft corn tortillas favored from Yucatan on south, and a small, interesting tamale ($4 a la carte) made of firm masa (cornmeal dough) seasoned with the rare herb chipilin. (Growing only in Chiapas and northwestern Guatemala and sold frozen locally, it’s a mild-flavored cousin of the ornamental shrub known as crotalaria.)’

I wasn’t aware of this seemingly good Guatemalan restaurant before. And didn’t think that not only can we get good Guatemalan here, but we can get Guatemalan food with regional differentiation too. (The owners are from the region near Lago Atitlan.

Seriously, is anyone interested in a HO-down?


Awesome article! (I googled the author to see more of her writing and it appears she, Naomi Wise, died in 2011)

I’d be up for an HO-down!


I’d also be up for a HO-down