February 27, 2002 |
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)
September 20, 2012 |
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)
August 30, 2010 |
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)
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...
July 2, 2012 |
‘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.
August 4, 1991 |
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.
May 23, 1993 |
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.
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.
October 25, 1995 |
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.
September 22, 1993 |
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.