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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...
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.
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
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.
NEWS
November 16, 2006 | By Tanya Barrientos INQUIRER STAFF WRITER
It's taco day at the Rockefeller dining hall at Princeton University, which is good. And bad. Good because who doesn't love a good sloppy taco? Not to mention that fluorescent-orange nacho cheese sauce. Bad because tacos are precisely the sort of campus offering that might lead students to pile their plates sky high with fatty meat, fatty cheese and salty, fried tortilla chips. So it's logical to think that Daphne Oz, the 20-year-old author of The Dorm Room Diet who currently is a junior at Princeton, would steer clear of the Mexican food entirely.
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ARTICLES BY DATE
NEWS
August 31, 2016 | By A.D. Amorosi, FOR THE INQUIRER
ON JULY 13, Sean Lennon sat in a suite at Las Vegas' Mirage Hotel & Casino with his mother, Yoko Ono. Several suites away were Paul McCartney, Ringo Starr, and George Harrison's widow and son, Olivia and Dhani Harrison. They were united for the 10th anniversary of Love, Cirque du Soleil's tribute to the Fab Four. The young Lennon, 40, is never wearied by the rush of Beatles' events that his life is and will always be. "Being able to support my mother - a cool mom at that - is something I'm lucky to do. There is only us to claim this legacy," Lennon said.
FOOD
April 8, 2016
David Suro-Piñera has seen regulars at Tequila's who, for 30 years, have ordered the same thing each time they come to his elegant Locust Street restaurant. That explains why the tortilla soup, mole poblano, and cochinita pibil are still among the authentic classics that anchor the menu. But if you graze some of chef Claudio Soto's creative specials, you'll discover Tequila's kitchen has been evolving, too, keeping pace with the contemporary ideas that have appeared in some of Philly's more recent Nuevo Mex entrees.
BUSINESS
February 13, 2016 | By Andrew Maykuth, Staff Writer
Sunoco is dishing up a new way for customers to refuel at its convenience stores: Tacos. Up to now, it's been best known for its gasoline, but on Friday, the retail fuel marketer is marking the grand opening of its first Laredo Taco Co. outlet at an APlus store in Greensburg, in Western Pennsylvania. The first Philadelphia-area taco store is set to open next month in Chester County. This venture into fresh, made-to-order food - while not novel in convenience-store circles - is new territory for Sunoco, whose mainstay business has been motor-fuel sales.
FOOD
January 14, 2016 | Craig LaBan, Inquirer Food Critic
I had come for the smoked mushroom tacos because, well, it had been a vegan kind of week. But then there was duck. And knowing the kind of talent chefs Michael Sultan and Carolyn Nguyen have displayed for the unconventional at their Taco Mondo food truck, it made sense to indulge that instinct in my first visit to Revolution Taco, the brick-and-mortar shop they just launched near Rittenhouse Square with fellow food trucker Alan Krawitz of...
FOOD
July 31, 2015 | By Michael Klein, For The Inquirer
A notable month Luis Lorenzo and Nora Portugal, who started with one Nora's taco cart at 38th and Spruce Streets on the University of Pennsylvania campus and recently added a second one nearby, have gone the brick-and-mortar route. Earlier this month, they not only opened Nora's at 248 South St. (267-758-2413) but had a baby. Days after delivering little Nora, Portugal was working again. Lorenzo, who is from Mexico, has front-of-the-house experience at Capital Grille and Buddakan; Portugal is Peruvian and has been cooking Latin as a caterer.
NEWS
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.
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.
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