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.