Across from Cantina Los Caballitos on Passyunk Avenue is El Zarape, a recent addition to Philadelphia’s taqueria scene. And even if it doesn’t re-invent that taqueria scene, four varieties of pork tacos are worth a look.
The simple carnitas taco is topped with onions and cilantro and pulls together nicely with a lime garnish. The chuleta ahumada has a salty flavor befitting smoked meat, and is bound to please anyone with a soft spot for Canadian bacon, which it resembles in flavor. Best, though, is the pastor con pina, marinated in deep crimson achiote spices and seeded with slices of fresh pineapple. Pork and pineapple are a classic combination in almost any form, but especially in the presence of warming spices like clove, allspice and cinnamon.
El Zarape [City Paper]