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FOOD
February 27, 2002 | By RACHEL ROGALA For the Daily News
At Zocalo, located at 36th Street and Lancaster Avenue, owner Joe Ferzoco and executive chef Jackie Pestka have developed a contemporary Mexican menu that on occasion, gets a little fishy. Such is the case with the restaurant's swordfish tacos - offered as a special - which, with its special marinade and salsa cruda, is a perfect variation on beef, chicken and beans. Zocalo's hand-pressed tortillas may not be duplicated exactly, but store-purchased tortillas will work fine. ZOCALO'S SWORDFISH TACO For the fish: Four 6-ounce swordfish steaks 2 cups extra virgin olive oil 4 ounces lime juice 8 large cloves garlic (minced)
FOOD
September 20, 2012 | By Stephanie Witt Sedgwick, Washington Post
Lighten up the standard DIY taco buffet with this pork, bean, and corn filling. Serve with corn tortillas or shells, sliced scallions, diced tomatoes, or other toppings.   Pork, Black Bean and Corn Taco Filling Makes about 8 servings   2 tablespoons olive oil 1 pound lean ground pork 1 medium onion, finely chopped Salt 3 tablespoons taco seasoning mix, such as Penzeys, or to taste (see note) 2 large ears corn, kernels cut from cobs  (about 1 1/2 cups)
ENTERTAINMENT
August 30, 2010 | By Dan Gross
L ISEL PARILLON 's taco title is only days old, but she already has her sights set on Wing Bowl. The 23-year-old graduate dentistry student at Penn hadn't heard of the annual 610 WIP celebration of gluttony (and strippers), but when we explained it to her yesterday she said she planned to try out for the contest, which hasn't had a serious female contender since pro-eater Sonya "Black Widow" Thomas won the crown in 2004. On Aug. 20, Trinidad-born Parillon and friends were heading into Drinker's West (39th & Chestnut)
FOOD
August 28, 2008
All those heirloom tomatoes are nice, but it's really the tacos al pastor that have me hooked on the Sunday farmer's market at Head House Square. We're so addicted to the food stand there run by South Philly's Los Taquitos de Puebla that the mere thought of their taco platter actually gets my sleepyhead family out of bed. The al pastor meat - layers of pork marinated in cuminy guajillo chile salsa, orange juice, and achiote - turns and sizzles like...
NEWS
July 2, 2012 | Craig LaBan
‘Oh, isn't it beautiful?!" cooed a woman near me on the escalator, gliding down into the shimmering casino heart of the new Revel resort. No doubt, the "SkyGarden" off the hotel's fourth-floor lobby was stunning, a vast terrace landscape wrapped in native shrubs and fire pits with a breezy view of the ocean 114-feet below. But downstairs on the casino floor, the blinking machines, rattling roulette wheels and trancelike gamblers punching slots looked pretty much like every other gaming pit I've seen.
NEWS
January 18, 2013
ON A slate-gray Sunday afternoon, soundtracked by the low-volume televisual hum of cutthroat playoff football, Lucio Palazzo knows he's struck the kitchen version of pay dirt. Pacing between the dining room and stove of his deep-in-South-Philly home, he declares as much to the eaters in earshot between enthusiastic mouthfuls. "This is definitely a situation. " After a few good-not-great results, the chef is rejoicing over a tremendous taco, but it's nothing like the tortillas he painstakingly plates up at his workplace.
FOOD
August 4, 1991 | By Elaine Tait, Inquirer Restaurant Critic
As restaurants go, Cantina del Dios went. But only for as long as it took to change the sign in the window to Church Street Cantina. For eight years, the restaurant in Old City's historic sugar refinery operated with a Mexican theme, name and menu. As the Church Street Cantina, the place continues to offer a fairly wide range of Mexican choices but, in addition, there now is a selection of gringo dishes. The restaurant's Mexican specialties, sampled during two review meals, were among the least spicy in town.
FOOD
May 23, 1993 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
New owners have chosen to leave the bar and Casablanca-style slatted ceilings in place. But even with those familiar features, there's a fresh, California-centemporary look to Bogart's, the Latham Hotel's vintage restaurant. Better lighting and attractive artwork on the walls upgrade the decor. Window walls that steer bar smoke and noises away from the dining room raise the level of comfort and make the place more intimate. Oversize dinner plates, solid-color or with gingham check or floral borders, give the kitchen opportunities to be artistic in presenting the food.
FOOD
October 25, 1995 | by Gar Joseph, Daily News Staff Writer
The trouble with Mexican food is its popularity. The highways and byways of the nation are littered with any number of taco hells. So I've always tried to avoid the stuff. Trouble is, the Little Units love it. So does their mom. Thus, we found ourselves in the farthest reaches of Chester County, nearly an hour from Philadelphia, among the rolling hills and mushroom farms. We'd been tipped to El Sombrero by a comrade, Alejandro, who said it was the most authentic Mexican food he'd found in the Philadelphia area.
FOOD
September 22, 1993 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
Durkee Salad Sensations Salad Toppings. Oriental style, garden style and taco style. $1.99 per 4 3/4- to 6 3/4-ounce jar. Bonnie: The idea of lending an ethnic flavor to salads with pre-mixed toppings is certainly creative but definitely not very healthful. I've said it before and I'll say it again: If you drown salad in high-fat dressing or high- sodium toppings, that salad won't be much better for you than an ice cream sundae. If you sprinkle only a tablespoon of Salad Sensations over your greens, you'll add as much as 40 calories, 2 grams fat and 105 milligrams of sodium.
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ARTICLES BY DATE
NEWS
July 11, 2014
The deal: It's dangerous to food-shop on an empty stomach, especially at the Whole Foods in Plymouth Meeting, a massive store full of pricey temptations. As a precaution, we walked upstairs to the rooftop taco truck for a pre-shop snack. The menu: Go with one of the beef, pork, fish, chicken or vegan soft taco options ($2.50 each or three for $7.50) or build your own taco, burrito, rice bowl, tostada, nachos or taco salad ($7.50). Some extras, like queso fresco or fajita veggies, are free; some, like arroz con frijoles or guacamole, cost extra.
NEWS
December 13, 2013
What to eat: We asked co-owner Mike Sultan what's good. "Everything," he replied. Not wanting to take his word for it, we ordered a sampling of most of that day's menu. Turns out, Sultan was right. From the smoked pork carnitas with pickled vegetables and serrano aioli to the adobo-spiced carne asada beef torta with fried egg, cheese, red salsa and spicy creme, Taco Mondo instantly became one of our favorite food trucks in Philly. Don't miss: Crispy brisket tacos with house-made barbecue sauce (13 ingredients)
FOOD
November 8, 2013 | By Elisa Ludwig, For The Inquirer
Is there such a thing as too many tacos? Twenty years ago, there was nary an authentic tortilla to be found in this city. Ten years ago, we got our first taste of the real deal with the expansion of the local Mexican population and mom-and-pop shops in South Philadelphia. In 2013, the new school has arrived: three taquerias (Shifty's Taco, Taqueria Feliz, Union Taco) opening in a span of six months, with at least one more (Calexico) slated before the end of the year. We could blame Roy Choi.
NEWS
June 14, 2013
What to eat: Tacos! Two for $6. Carne Asada (skirt steak), Pollo Asado (chicken) and Al Pastor (roast pork with pineapple). Try the rice and beans ($4), made with fire-roasted tomatoes. Drinks, including Mexican Cola and Jarritos, are $1.50. Don't miss: The homemade sauces are what set this cart apart. They are The Green, The Red and The Ugly, in order of ascending hotness. Green is tomatillo-based, with some poblanos and jalapeños. Red kicks it up a notch with Chile de árbol and pequins.
NEWS
January 18, 2013
ON A slate-gray Sunday afternoon, soundtracked by the low-volume televisual hum of cutthroat playoff football, Lucio Palazzo knows he's struck the kitchen version of pay dirt. Pacing between the dining room and stove of his deep-in-South-Philly home, he declares as much to the eaters in earshot between enthusiastic mouthfuls. "This is definitely a situation. " After a few good-not-great results, the chef is rejoicing over a tremendous taco, but it's nothing like the tortillas he painstakingly plates up at his workplace.
NEWS
October 18, 2012 | BY SARA KHAN, Daily News Staff Writer
MORE THAN 100 pounds of deer meat will be turned into venison tacos on Thursday for hundreds of people battling hunger at Saint John's Hospice in Center City. "Our men have no idea what a treat they're in for. This will be like watching our kids open presents on Christmas morning," said Gerald Hout, director of Community Relations for Saint John's Hospice, on Race Street near 12th Hunt.Fish.Feed, sponsored by Sportsman Channel, Comcast and Back on My Feet, uses game meat and fish donated by hunters to feed hungry people.
FOOD
September 28, 2012 | By Craig LaBan, INQUIRER RESTAURANT CRITIC
HAMMONTON, N.J. - Long touted as "the blueberry capital of the world," this Pinelands town is rapidly gaining another distinction: taco capital of South Jersey. With no fewer than half a dozen restaurants and trucks dotting the downtown streetscape, Hammonton - just a short jaunt off the Atlantic City Expressway - has become a destination for those craving everything from a humble soul-food menudo stew to crispy tostadas de tinga or unapologetic Tex-Mex. And in a decidedly new chapter for this traditionally Italian agricultural enclave, the civic forces have lately embraced these Mexican kitchens as a much-needed jolt of energy to revitalize the downtown, helping to market businesses like Roberto Diaz's El Mariachi Loco to a wider audience.
FOOD
September 20, 2012 | By Stephanie Witt Sedgwick, Washington Post
Lighten up the standard DIY taco buffet with this pork, bean, and corn filling. Serve with corn tortillas or shells, sliced scallions, diced tomatoes, or other toppings.   Pork, Black Bean and Corn Taco Filling Makes about 8 servings   2 tablespoons olive oil 1 pound lean ground pork 1 medium onion, finely chopped Salt 3 tablespoons taco seasoning mix, such as Penzeys, or to taste (see note) 2 large ears corn, kernels cut from cobs  (about 1 1/2 cups)
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