Can the Navajo taco compete?
Philadelphians will find out during a one-night extravaganza Dec. 21 when three Philly chefs come together and put together a menu that will include the fry bread, lettuce, tomato, bean and meat mess that we all have come to love, as well as a few extras to pair with the main dish.
"Hopefully, Philadelphians will catch on," said Mexican food chef Lucio Palazzo, who joined the effort alongside "hot dog artist" Hawk Krall and beef jerky entrepreneur extraordinaire Marcos Espinoza.
"We all bring something different to the table," Palazzo said.
The cuisine will be served in a bar that none of the chefs own, but instead will be borrowing. The event is part of a trend known as the "pop-up," a temporary restaurant that uses a non-traditional venue as a restaurant for a few days at the most.
For more on frybread, see 3 Stars for More Than Frybread and Fry Bread House Wins Restaurant "Oscar."
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