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)
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.
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.
April 23, 2010 |
In the food world there's fusion that leads to confusion. But for Cafe Con Chocolate chef/owner Yoshiko Yamasaki, the blending of Mexican and Japanese is how she grew up. Her father is Japanese and her mother Mexican. Yamasaki recalls, with a charming giggle, "I grew up in Mexico City and my mother cooked Mexican and my father Japanese, but we ate sushi rice with everything. " Though that might take a meal into confusion, I can report happily that at Cafe Con Chocolate long-grain rice came with the Mexican dishes and the sushi rice was reserved for the Japanese dishes.
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.
August 3, 2012
What to eat: No matter the craving, Guapos Tacos has a taco that satisfies. We loved the fish tacos, cooked to perfection and smothered in a chipotle rémoulade with pickled red cabbage and avocado aioli. The chicken and chipotle short-rib tacos are standard fare, but the carnitas taco comes alive with a pineapple habanero salsa. Don't miss: Handmade guacamole, with just a hint of lime juice, served with crispy chips. Insane value: No pair of tacos exceeds $4, including tax. Stay slim: If you're tired of dull, run-of-the-mill salad, try the Tostada Verde.
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,...
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.
June 26, 1996 |
Hot peppers. Hot salsa. Tongue-scorching flavor all over the place. To judge from the exhibits at the Fancy Food Show, Americans are developing fire-resistant tonsils. There was jalapeno popcorn, jalapeno pesto dip, jalapeno horseradish, Cajun basmati rice, jalapeno chocolates, jalapeno malt balls, jalopeno jelly, red chile bread . . . The popularity of what the trade publication Gourmet News calls "foods that bite back" has been growing steadily over the years.