Category Archives: Latin American

Panaderia Otro Rollo

Otro Rollo Panaderia
3866 Sullivant Avenue
614 278 2339

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When we first discovered Otro Rollo bakery last winter, we were instantly smitten by their fresh caramel filled churros. It was a lucky break – the fresh churros have proved to be elusive since then – and we spent months trying to work out the optimal time and day to strike churros gold again. During these repeated trips, we found plenty more to love at Otro Rollo, including the tres leches cake, pig shaped cookies and these chocolate covered, vanilla creme-filled donuts.

Otro Rollo has a wide variety of baked goods, and they supply a lot of the Mexican stores around town. They also make ‘special occasion’ cakes to order.

The breads and cakes are stored in glass fronted cupboards and you take a tray and use tongs to select what you want. Take the tray to the cash register and they bag everything for you. There are no prices displayed but it is good value and almost everything is under a dollar.

Without descriptions it can be a guessing game and freshness is also variable. The conchas (shell cakes, above) are more bread than cake, slightly sweet and are wonderful straight from the oven and not quite so wonderful when stale. I love all of the different designs on the conchas.

In July Otro Rollo opened their own taco truck right next to the store and some excellent offerings including the Mexican hamburgers and the chicken tinga. The truck is open long hours and even serves some breakfast foods including eggs and tamales. Over the winter the taco truck served champurrado, a chocolate atole (like a thick hot chocolate) – just what you need with one of the cakes.

Los Galapagos


Cuisine: Ecuadorean & Colombian
378 S Grener Road
614.878.7770

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Los Galapagos is a family run grocery store and restaurant specializing, as the name would suggest, in Ecuadorean food with some Colombian dishes thrown in for good measure. It is definitely off the beaten path, on Grener Avenue, south of Broad Street near the exit from 270 but well worth searching out. A couple of notes: It closes at 8.30pm so get there early if you want dinner and some of the Ecuadorean specialities (such as the hornado) are only available at the weekend.

It was a cold night and the morocho (a hot spiced milk drink made with dried corn kernals) was a very popular choice.

The food is all cooked to order and while we waited for our main dishes we snacked on some tostados (roasted corn kernals).

We also shared some empanadas. They had two varieties, chicken and cheese of which the cheese was most popular.  Taco Drew thought that the chicken tasted like pot pie.

And we couldn’t resist some plantain maduros.

Hunger staved, our eyes almost popped out of our heads when we saw the size of the main dishes. The prices make for an extremely good value. This was my chaulafan, an Ecuadorean take on chicken fried rice with ham , bacon and vegetables. It was really good and enough for two people.

CMH Gourmand and Taco Drew opted for the bandeja paisa, a Colombian platter with rice, avocado, ground meat, pork rind, egg, plantain, chorizo and arepa and beans (served separately). It was a feast of a platter and neither came anywhere close to finishing theirs.

The arepa was different to the ones we have had at trucks tasting more like grits than yellow cornmeal. The chorizo was particularly tasty and I was pleased to find that I could buy some to take home. Our friend had a soup with shrimp and plantains, not really a hit because the plantains gave it a peculiar texture. Although we didn’t try them on this visit we heard that the broth based soups are very good.

Like Restaurante Salvadoreno on the opposite side of town, Los Galapagos offers the chance to experience a different Latin American cuisine from the more common Mexican fare. A visit to one of these restaurants is a step beyond arm chair travel – when you walk in the door you almost feel like you have left Columbus. This is a no frills, yet charming, dining experience with satisfying, unpretentious food, generous portions and genial hosts.