The Food Trust’s and the city’s largest outdoor market returns this Sunday, May 5th to Headhouse Square. The farmers’ market which brings local farmers and producers to 2nd and Lombard Streets, runs from 10 a.m. to 2 p.m.
And if shopping makes you hungry, Lucky Old Souls burger truck will be there along with Los Taquitos de Puebla, Made in the Shade lemonade and Zsa’s Ice Cream.
Activist and founder of White Dog Cafe, Judy Wicks will be there signing her new book, Good Morning, Beautiful Business: The Unexpected Journey of an Activist Entrepreneur and Local Economy Pioneer.
Headhouse Square Farmers’ Market [Official Site]
City Paper’s Brion Shreffler rounds up some solid spots for Mexican barbacoa all over South Philadelphia.
Barbacoa in its truest sense — prepared in a covered pit — puts the focus on meat’s natural juices via a long, slow cook. In Hidalgo, Mexico, barbacoa masters take a pot equipped with a steam tray loaded with meat and cover it with maguey (agave) leaves, seal it with burlap and drop it onto a lit grill situated in a hole in the ground. That hole’s covered with earth ahead of a fire being set over top. Garlic, onions and spices sit in the water beneath the steam tray, while drippings from the meat inform the steam and the resulting consommé, or broth, that’s served on the side.
Among the spots mentioned:
- Bella Pizza
- Los Gallos
- Los Taquitos de Puebla
- Plaza Garibaldi
Hole Foods [City Paper]
Harrisburg was full of doomsday scenarios and the politicians who challenge them yesterday, as the first hearings regarding privatizing Pennsylvania’s State Store system took place.
Our favorite head-scratching statistic cited in the Pittsburgh Tribune-Review: Pennsylvania, the sixth-largest state in population is reportedly 42nd in consumption of alcoholic beverages and would likely jump to 27th if privatization happens. Based on our cocktail napkin calculations, that increase in consumption would certainly be a boon for the taxes collected on alcohol, which currently puts $400 million per year in the state’s coffers. And how could Pennsylvania, the sixth-largest state by population, possibly by 42nd in total consumption?!
Value of state control of liquor sales sharply debated [Pittsburgh Tribune-Review]
Midtown Lunch eyes up lunch atÂ Los Taquitos de Puebla even if they skip the eyeball tacos. [Midtown Lunch]
All the good things you’ve heard about Koo Zee Doo, Mac & Cheese is here to tell you they’re true.Â [Mac & Cheese]
The best thing theÂ Beer Lass ate last week was the smoked hot dog atÂ Johnny Brenda’s. Sounds tough to beat.Â [Beer Lass]
Lunch at Square 1682 is free and loaded with oil. [Living on the Vedge]
Drawing for Food follows up Adam Erace’s review and checks out Sky Cafe. [Drawing for Food]
Yelp on Catahoula
Local bloggers haven’t weighed in yet on this Cajun spot on Front Street but Yelp has.
A $5 Boilermaker of Jim Beam and the just-launched-in-PA Narragansett beer immediately won over Elite yelperÂ Jon D. He does soak up some of that alcohol assault with “the hands-down best po-boys around, killer hush puppies and a menu I can’t wait to continue eating my way through.” [Yelp Philly]
“Sometimes a girl likes to be told what she likes,” confesses EliteÂ Tina N. An “on-point” server who was quick to recommend duck jambalaya, crawfish bisque and banana fosters bread pudding had her “ready to call him daddy.” Ye-ow. [Yelp Philly]
“Butter is what binds this place together,” writesÂ Emily M, who scored the first Yelp review of Catahoula on August 4. Barbecued shrimp, griddled cornbread and peach cobbler all drip with that sunny substance; hushpuppies studded with fresh corn get a dip in truffled tartar sauce for an equally heart-stopping riff on the Southern snack. [Yelp Philly]
Catahoula – based on 7 reviews
Kirsten Henri looks back at some of her favorite dishes of 2007 and offers some wishes for 2008.
It was a weird, off-key year for the restaurant scene. Nothing blew our mindsâ€”or stomachs. There were few restaurants that we felt really came together in every departmentâ€”food and beverage, service and atmosphere.
And while many restaurants opened up on the pricey end of the spectrum, we didnâ€™t find much in the way of cheap-but-tasty joints, although we loved the tacos al pastor from Los Taquitos de Puebla (1149 S. Ninth St. 215.334.0664).
Eat Beat: Loved It in â€™07! Need It in â€™08! [Philadelphia Weekly]
This week’s The Bite gives you plenty of tips on where to pick up some fabulously popular tacos as well as leaks the menu of a new South Street restaurant and previews a couple of upcoming spots. Yum.
Tacos, tapas and Tex-Mex, oh my [Metropolis]
The Bite appears every Wednesday in the Metro and is written by Foobooz editor Arthur Etchells
Rick Nichols strolls the stalls at the Headhouse Square Farmers Market on a recent Sunday taking in the sights, sounds and tastes.
“Great cities deserve great markets,” recites Nicky Uy, the laid-back, on-site manager for the Food Trust, the market’s nonprofit sponsor.
And so as farmers displayed cascades of heirloom tomatoes and polished onions, and the scent of toasting corn tortillas rose from Los Taquitos de Puebla portable griddle, there were palpable resonances of San Francisco’s Ferry Plaza farmers’ market, and (as chef Marcie Turney and her partner, Valerie Safran, shopped for greens for the Head House Square Farmers’ Market Salad they’re running as a weekly special at Lolita) of the Union Square greenmarket in Manhattan, which inspires menus at cafes on its flank.
On the Side | In Head House, hearing market echoes [Philadelphia Inquirer]
The PhillyFoodGuys visit one of the smaller taquerias along 9th Street in South Philadelphia. However Los Taquitos de Puebla is becoming known for its tacos al Pastor.
The pork was spicy and flavorful, while lacking that oily quality that often accompanies pork. Wrapped in corn tortillas, the filling included onions, cilantro and pineapple, which gave the tacos a uniquely sweet twang. In addition to the side of condiments featuring radish, marinated radish, sliced lime wedges and cucumber, there were tasty red and a green salsas ready to be generously applied.
Los Taquitos de Puebla: Under the Radar? [PhillyFoodGuys]
Craig LaBan heads out on a scary culinary adventure looking for an unusual meal and finds “restaurants are using every part of the animal but the oink, the moo or the cluck.”
This is no tall Halloween tale. This is about finding parts on a plate you thought you’d never touch, but are just waiting out there for the seeking. It’s the kind of food that watches you back. Literally. From inside the folds of a steaming hot taco.
Welcome to Philadelphia’s golden age of offal, where innards are “in,” whether at authentic ethnic haunts or high-end kitchens, and chefs such as David Ansill are truly putting the gore in gourmet.
LaBan even details his face to face meeting with eyeball tacos at Los Taquitos de Puebla.
Trick or meat [Philadelphia Inquirer]