Avenida has had a good run at 7402 Germantown Avenue in Mt. Airy. Four and a half years? That’s not bad.
But today, the place is dark as owners Edgar and Kim Alvarez work to turn what was once Avenida into Cantina Avenida–a lighter, brighter, more casual and less tablecloth-y version of their Latin bar and restaurant.
The new order of business is “shareable small plates, tacos and nachos complemented by top-notch margaritas and mojitos,” all coming from a new menu designed by Edgar and inspired by growing up in Guatemala. “We’ve lightened up everything that we loved about Avenida–the decor, the menu, the beverage program and even the pricing–to create an exciting new hang-out for our guests.”
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Are you ready for Taco Tuesday?!
Mt. Airy’s Avenida on Germantown Avenue will be hosting this special event every Tuesday starting April 9th. Specials include three tacos and three sides for just $20 per person.
There’s a wide variety of tacos to choose from, including pan-seared pentado (Brazilian Tigerfish) with shredded fried tortillas, iceberg lettuce and romesco sauce; grilled lamb sausage with pico de gallo; black bean and soy chorizo with escabeche; and pollo a la parrilla, grilled chicken with creamy roasted pepper-garlic sauce and cilantro leaves. As far as toppings go, sink your teeth into baked black beans with cloves and bacon lardons; trio frito, yukon gold, sweet potato and yucca fries; creamy cabbage and watercress with dulce de leche chipotle vinaigrette; and fried zucchini “noodles” with jalapeños, onions and tomatillo sauce.
But what will you wash those tacos down with? »
Craig LaBan has plenty of praise for Mt. Airy’s Avenida, the Latin American restaurant that is making its mark on Germantown Avenue.
[I]t is Edgar’s savory fare that is really the reason to visit. The long arms of grilled octopus had a tenderness that showed the virtues of a slow simmer in Tecate beer and Coca-Cola. I would have preferred if the ribs had been smoked rather than braised, but I loved their earthy red mole sauce so much, I didn’t mind the fall-apart meat texture.
The moles are mild but also subtly complex, and they’re among this kitchen’s best efforts – the closest Avenida gets to genuine Guatemalan home cooking. That red mole, brewed from a trio of peppers, pumpkin seeds, walnuts, and Ibarra chocolate, is especially good when slathered onto chicken Michote and wrapped in a plantain leaf for slow steaming. A green mole is crafted for the tender pulled shreds of the braised pork pibil, the bright acidity of tomatillos balanced by herbaceous cilantro and the richness of milled sesame and pumpkin seeds.
Two Bells – Very Good
Mount Airy’s Avenida thrives despite Delaware Market House’s departure [Philadelphia Inquirer]
Avenida [Official Site]