Family-Style Dining: Dining for this event has been designated as Family-Style. The food bill will be split evenly between all attendees. Attendees will be responsible for paying for their own beverages.
Please note that flexibility is an important part of family-style dining, and if you want to take a chance on attending, you have to be amenable to what the group/AO will order. You don't have to eat everything that is ordered,
but everyone pays equally, whether you eat everything or not.
Why this policy? The goal for family-style dining is to allow for the entire group to sample as wide a variety of dishes as possible. If one or more attendees choose to order on their own, that limits the group's choices, which defeats the purpose of what Family-Style Dining is all about.
If this definition of Family-Style Dining doesn't feel comfortable, this may not be the right type of event for you. For years, I've driven up and down Beverly Blvd, always passing Guatemalteca, a Guatemalan Bakery and Market and although I've wanted to stop and check it out, the timing was never right or the lines seemed too long. In fact, I found out that people could wait in that line for over an hour and still may have problems purchasing some of the top sellers which include Guatemalan tamales, tripe soup or a bag of their poundcakes which are called quesadillas. Finally, they opened a larger location just a block or two away from the Vermont Metro Station with an attached dining room area that's a little larger than at their previous location. To find out more about this new Guatemalteca, see what Jonathan Gold has to say below.
(Excerpts taken from LA Weekly) Now there is the new Guatemalteca, a relatively vast establishment with a sprawling space that includes a dining area at one end, a small market at the other and a long glass counter separated into a bakery area and a hot food area along with cooks stumbling from the kitchen with steaming pots of beans, chicken in cream sauce or the tomato-laced beef stew hilacha, which seem to be served almost as soon as they are put into the steam table. Guatemalan cooking, at least in theory, is a rich, complex cuisine, thick with spices and earthy resonances, toasted seeds and pungent wild greens. Guatemalan cooking as practiced at Guatemalteca, at least the chapines, is probably the local equivalent of fast food, the stuff you cram down when you have 15 minutes for lunch or you happen to be hungry after band practice at school, tasty food that happens to run about half the cost of meal at Burger King. Steam-table meals include the pounded-seed meat stew pepian; fried chicken; the organ-meat concoction revolcado or a tart version of a stewed-beef carne guisada, all served on ridged foam plates with rice, black beans and a roll. (My favorite steam-table dish here, soupy red beans cooked with gooey slabs of pork skin, is also served with the frijoles — apparently Guatemalteca doesn’t consider beans with beans a redundancy.) The scarlet nests arranged in bloody rows behind the counter are enchiladas, crisp tortillas heaped with beans, cream and a vivid mixture of beets and beet-stained cabbage, topped with a slice of a hard-boiled egg; the tostadas are simpler things, fried tortillas smeared with beans and sprinkled with a bit of grated cheese. The soft, moist tamales are steamed in banana leaves; what you might think of as tamales, wrapped in corn husks and stuffed with saucy chunks of pork, are called chuchitos. There are puffy, eggy chiles rellenos stuffed with ground meat and an odd sweet that consists of a roll fried in the chile relleno batter and served in a raisin-spiked syrup. Sandwiches include spicy pan con chile, and the elusive pan con chao mein, which is, as it sounds, a split roll filled with fried Chinese-style noodles, as carb-intensive a dish as anything on earth. Mmmm..mmmmm...I'm getting hungry just re-reading all this tasty info. Hopefuly, what you've read has enticed you as well and if so, please join me for a delicious afternoon.