October 25, 2013
Company description: "A shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices," available in a burrito or bowl. Chain: Chipotle. Calories: A serving of sofritas has approximately 145 calories, 11 grams of protein and 710 mg of sodium. Location: 4030 City Ave. Order time: Four minutes. Price: $6.45. Review: The nation's vegan-friendliest chain earned kudos this week by extending its test of sofritas from western U.S. locations to Chicago and many East Coast cities, including ours.
January 6, 1993 |
You don't need a degree in restaurant-hopping to know that America is going up in flames. Gullet-scorching blazes lit by fiery bird peppers from Thailand. Gustatory fires fueled by Scotch bonnet chilies that send you lunging for the nearest beer. The latest chili to inflame the American palate is the Mexican chipotle. A specialty of Oaxaca, Chihuahua, Veracruz and Mexico's Central Valley, chipotles are smoked jalapeno chilies. To make them, ripe red jalapenos are smoked over smoldering pecan or mesquite fires in underground pits until they are shriveled and dry. The result is one of the most flavorful ingredients you'll ever burn your tongue on. Chipotles are hot - not as hot as the infamous habanero, but hot enough to make me sweat, and I have an asbestos palate.
July 12, 2012 |
Chain: Taco Bell. Company description: This burrito is part of Taco Bell's new Cantina line, which the company describes thusly: "Chef Lorena Garcia created Taco Bell's new Cantina Bell Menu by using bold and flavorful ingredients, including guacamole, citrus-herb marinated chicken, and freshly prepared pico de gallo. " Nutritional info: 760 calories, 27 grams of fat, 1,960 mg of sodium. Price: $4.79. Review: The "Cantina" project is Taco Bell's unsubtle attempt to go after Chipotle, which has redefined Mexican fast food over the last decade (in more ways than one: Check out the company's stock price over the last five years)
June 19, 2015
The truck: Sure, everyone's making tacos these days. But there's a simple reason for that: Tacos taste good. We could eat them, say, three or four days a week. Maybe more. And Dos Hermanos Tacos does tacos well. Recommend: We really liked the Al Pastor (marinated pineapple pork) tacos with chopped onions, cilantro, radish and a slice of lime on a corn tortilla. Go with the hot sauce. Three of these ($7) with a side of rice or beans ($2.50) and you've got a good lunch. But there are other options.
December 20, 2007
Azure tacos Fans of El Vez' signature mahimahi tacos won't be disappointed by the change-ups that chef Julio Rivera, an El Vez alum, has made at Azure. He has switched to warm, rustic, handmade corn tortillas (instead of the original flour). The meaty mahimahi is lightened up, not crusted, but dusted with achiote powder. Stuffed with a shred of iceberg lettuce, red cabbage, and tomato over smoky chipotle mayo, then ignited with a fresh spritz of lime, they've become an overnight Northern Liberties cult favorite.
December 29, 2011 |
My goal was simple - a company-worthy dip that didn't involve a heart-stopping volume of sour cream. If it also could be fast and easy to assemble, even better. Because, face it, we need all the help we can get to manage the chaos of cleaning and cooking that ensues anytime company comes. Especially during the holidays. Which is how I came up with this easy sweet-potato dip spiked with chipotle peppers. Cooked sweet potatoes are blended with almonds, garlic, lemon juice, chipotle peppers, and classic chili seasonings for a rich and creamy dip. Serve it with pretzels, tortilla chips, toasted baguette rounds, carrot sticks, or hunks of flatbread.
January 26, 1996 |
When Zoot, the hip jazz spot at Head House Square, closed its doors in October, it left a lot of blue aficionados who missed the cool jazz and the hot and trendy food. The good news is that Zoot has reopened at 126 Chestnut St., the first floor of the landmark Middle East restaurant. (More good news is that the Middle East has not closed; it's moved its shish kebab, belly dancers and music nights to the second floor.) Al Teti, the man behind Zoot, has revamped the original menu, which focused on grilled seafood, into a full range of small dishes, many with a Southwestern touch - veggie creations, dinner salads and entree-like platters served with rice, fries or a vegetable.
January 5, 2012
Bio: 51; grew up in Delco's Sharon Hill; went to Temple; lives in Center City with his wife and sons, 9 and 7. What's new? Little Louie's BBQ, his ribs-and-more joint at 505 Haddon Ave. in Collingswood, N.J. It opened in November. First restaurant job: 1982 apprenticeship at L'aigle D'or in Center City. First chef job: About two years later in Denver. Came back here in '85. Philly restaurant connections: Bogart's at the Latham Hotel, Founders at the Bellevue, Moshulu, Sheraton Rittenhouse Square, Jonathan's American Grill.
May 24, 2012
1 1/2 pounds ground pork 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled 2 slices of bacon, finely chopped 1/4 cup olive oil 1/4 cup minced shallots 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 cup mayonnaise 2 chipotle chiles in adobo sauce 4 hamburger buns, toasted 1. In a large bowl, mix ground pork, chorizo,...