Tonight’s the last night to graze on (supposedly) succulent peaches at The Tortilla Press in Collingswood and its sister restaurant, Tortilla Press Cantina in Merchantville. Noted chef Mark Smith is wrapping up the three-course Just Peachy menu he’s preparing at his two fresh-Mex spots. I say “supposedly” because Smith tried very hard to answer diplomatically when asked about this year’s peach crop but his face and words belied the fact that they’re just not yet as ripe and sweet as he’d have liked.
Despite his hesitancy, his dinners are still a great deal, priced at less than $25. Diners can pick from starters like peach, bacon and brie quesadilla with chipotle crème, and a tangy peach and blood orange gazpacho. Four entrees include sautéed pecan and coconut breaded chicken breast with peach habanero sauce, and grilled marinated pork loin with ancho chile and peach cider glaze garnished with fresh peach salsa. Veggies can eat the soy chorizo, peach and queso fresco empanada with an avocado-tomatillo drizzle as a starter and the crispy fried mock duck, sweet potato and peach burrito as their entrée.
There’s also a choice of desserts but you’d be a fool not to order the Peach Tangle: Jersey peaches sauteed in butter and brown sugar over crispy cinnamon-sugared tortilla strips and topped with a scoop of peach ice cream. And though there’s also a choice of two restaurants, at the cantina, which unlike its sibling isn’t BYOB, you can order peach sangria.
Tortilla Press [Official]