Frybread Pop-Up Happening at Loco Pez
Hey, remember yesterday when we put out that ranked list of best (and worst) brunch dishes? High up on that list was frybread. It actually came in at #3–ahead of pancakes, ahead of corned beef hash, ahead of brunch mussels (naturally)–and that was seen as somewhat problematic because you know what we don’t have a lot of in Philly? Or any of in Philly? Fry Bread.
Which is why it’s such good news that, today, we can announce that Marcos Espinoza (aka Fidel Gastro) and Shiprock Fry Bread Pop-up co-conspirators Hawk Krall and Lucio Palazzo (chef at Loco Pez) are getting together for another frybread pop-up. On Tuesday, November 22nd at 5 p.m. Fishtown’s Loco Pez will be turning out delicious frybread–not the sweet, breakfast-y variety, but mostly the savory (although there is a dessert fry bread on the menu).
If you aren’t in the know, frybread is a Southwestern specialty that is often found at state fairs, pow wows or by the side of the road, being sold out of vans. The dough is fried to order and either drizzled with honey butter or piled high with toppings for a Navajo Taco. And it is delicious.
The pop-up will run until Loco Pez runs out of dough, so we’d suggest getting there early.
Shiprock Frybread Pop-Up at Loco Pez
Traditional Navajo Taco with Chili Beans
Vegetarian Navajo Taco with Black Beans
“Northeast Meets Southwest” Navajo Taco (topped with Hatch green chile stewed with turkey from Green Meadow Farms)
Sweet Fry Bread (honey butter and cinnamon sugar)
All tacos served with iceberg, tomato, shredded cheddar, diced onion, salsa verde, and sour cream.
Loco Pez [Foobooz]