In the lands of the coffee, from the book, Searching for treasures
Tlaxcala Historical Center, Tlaxcala, Mexico
That said, from one end of the dish to the other, ran this mountain of white rice with red bean scattered all over it. By God, this is the Central Andean Range and its white-capped, snowed-in summits, Jean Marie thought.
The margins of the platter were delimited and lavishly decorated by vast slabs of plantains, carefully sautéed in butter and oil, shining their bright canary-yellow tones in the gentle morning light. In the center of the clay-baked casserole lay a pair of over-easy, sunny-side-up fried eggs, their cheery yellow yolks vividly contrasting with the white rice and perfectly matching the yellow overtones of the plantain slices.
Now, going all the way to the back of the enormous meal stood a generous portion of pork crackling, still shining from the fat it released during its preparation. A fair ration of blood sausages emerged at the opposite end of the dish. They had been gingerly deep-fried with garlic and seasonings. Towards the lower part of the front side, four flamboyantly large pork sausages lay deliberately placed side-by-side, their flavor discreetly garnished with lemon juice. The top part of the vast, seemingly unending trencher was gaily adorned with a pair of white corn rounded arepa-cakes, covered with lightly melted cheese in the same white tones as the arepas, besides two macerated patacones made out of green banana plantains. To the side of the crackling and black sausages lay some superb slabs of light-green avocado, their bright yellow and green tones contrasting with the deep red of the tomato slices arranged next to them. Proudly topping off the final embellishments of the feast, the sides of the platter were bathed in hogao sauce, a spicy tomato-based topping to give the meal a unique and distinctive taste.