Editor’s Note: Whenever we get a fresh body added to the team here at Foobooz World HQ, the first thing we ask them to do is create a six-pack for us. It can be about something you like to eat, we say. About something you like to cook. New Foob-tern Regan Abato went another way. She wanted to talk about what she likes to drink.
I think Regan is going to fit in here just fine…
Lately, Philadelphians seem to be obsessed with cocktails. And not just any cocktails, but drinks with outlandish infusions, unusual flavors and ingredients someone who was never a bartender probably never heard of. With these crazy concoctions popping up at almost every bar in town, I started thinking about something a little simpler. While a margarita's endless options can be dizzying, it is also a totally approachable drink that can be great in any form.
So with so many drinks and so few happy hours, here's a six pack of some of the best margaritas in Philadelphia you need to try right now.
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It used to be that Mexican restaurants could get away with being pretty shitty, just because almost all of them were pretty shitty. Since there wasn’t much good to compare the bad to, we basically had to take what we could get. But the folks behind the Feliz group of restaurants — first Fort Washington’s Best of Philly-winning Cantina Feliz, then Fairmount’s La Calaca Feliz, and now this new Manayunk derivation — continue to raise the bar. Grab a group of friends and feast on fish tacos, red snapper and lamb barbacoa. As a nice bonus, all specialty cocktails and margaritas are under $10.
Taqueria Feliz [Foobooz]
Originally published in the May 2014 issue of Philadelphia magazine.
Lamb Barbacoa at Taqueria Feliz | Photo by Courtney Apple
Craig LaBan visits Manayunk’s Taqueria Feliz where he is generally impressed with what’s coming out of Lucio Palazzo’s kitchen, grasshoppers and all. But the reason to go, is Palazzo’s lamb barbacoa.
Palazzo’s true destination masterpiece, though, his lamb barbacoa, is considerably more accessible. Rubbed for days in a mulato chile paste aromatic with canella and charred onion, smoked over cherrywood, then baked six hours inside banana leaves over chickpeas, it’s a Mexican cousin to the legendary lamb shoulder at Zahav, where he once worked. It’s very much worthy of the legacy – sublimely tender on the bone over refried beans and plancha-seared nopales strips, with a soulful lamb and chickpea consommé on the side.
Two Bells – Very Good
Taqueria Feliz: a nice addition to Manayunk [Philadelphia Inquirer]
Taqueria Feliz [Foobooz]