“You finally went,” my friend Greg, one half of the dynamic duo that is Food & Footprints, commented on an Instagram post of a Peruvian picarone—a lovely sweet potato and squash donut—at the Antojitos Doña Fela cart in Jackson Heights. I’d been trying to visit the Vendy nominated Peruvian snack specialist for weeks, but until last Sunday had missed the cart, which is open from 1 p.m. to 5 p.m. only weekends.
“Do you have chicharron con camote?” I asked Doña Fela’s daughter, about the pork belly and sweet potato sandwich that’s a common breakfast in Peru. “Let me see, we might be sold out,” she said while I hungrily eyed a bunch of pork belly and camote, or sweet potato, sizzling on a corrugated cast iron grill. “One last order,” she said. (more…)
As the No. 1 food fan in Queens, I was very pleased to learn tennis fans have some Queens-based dining options at this year’s U.S. Open. My favorite Vietnamese sandwich shop, Elmhurst’s JoJu is slinging classic bánh mì as well a bánh mì inspired hot dog and Helen You of Dumpling Galaxy is serving up her signature lamb with green squash dumplings and other goodies. It’s nice to see China and Vietnam represented, but Queens offers food from all over the world so here’s a globetrotting list of 7 of our favorite places from an Argentine steakouse and the borough’s only Burmese to one-of-a-kind only in Queens street foods like Peruvian doughnuts and amazing Tijuana style tacos.
1. Tijuana style Birria tacos at Beefrr-landia
Dozens of taco trucks and carts line Roosevelt Avenue as the 7 train rumbles overhead transporting tennis fans to the Open, but there’s only serving Tijuana style tacos: Beefrr-landia. The truck’s signature beef birria taco is filled with a ruddy beef stew scented with cumin, cinnamon, paprika, bay leaves, cloves, and a good dose of chilies. For a real treat get a side of consomme—a heady scarlet soup featuring more beef—and dip your taco into it. Beefrr-landia, 77-99 Roosevelt Ave., Jackson Heights, 347-283-2162
2. Burmese at Asian Bowl
Despite its generic name and a menu that features such American Chinese standbys as General Tso’s chicken this spot run by Kyaw Lin “John” Htin and his wife, Aye Thida, has the distinction of being the only Burmese restaurant in the World’s Borough. Among the list of 13 thoke find the famous latphat thoke, or tea leaf salad, as well as the lesser known gin thoke. The latter is a tangle of shredded cabbage, ginger, and tomato shot through with briny dried shrimp and crunchy broad beans resulting an explosion of texture and flavor. It’s great paired with the crispy beef, which has been fried with onions and chilies until it shatters. Asian Bowl, 101-11 Queens Blvd., Forest Hills, 718-275-1888
3. Chinese Breakfast at Joe’s Steam Rice Roll
This breakfast specialist whose Chinese name translates to Stone Milled Rice Roll King, is located just one subway stop away from Arthur Ashe Stadium. It’s a well-deserved moniker, owner Joe Rong and his crew make the lightest rice rolls around thanks to the fact that the grind their rice in a stone mills to create fresh batter daily. Fillings include shrimp, pork, beef and an assortment of veggies. The crown jewel at the King Joe’s though is the shrimp and egg topped with curry fish balls, soy sauce and peanut sauce. It’s even better with the complex homemade chili oil. Best of all Joe’s is open all day not just for breakfast. Joe’s Steam Rice Roll, 136-21 Roosevelt Ave., #A1, Flushing
Bacon and pork floss, part of a complete breakfast!
For a long time flaky pork pies, char siu bao, and sandwiches of pork floss with whipped buttery spread have comprised the holy trinity of porky breads available at Chinese bakeries in Queens. I’m happy to report the existence of a fourth: bacon bread. Yes you read that right, bacon bread. My admittedly unscientific survey of Chinese bakeries in Queens reveals that this marvel is available at only one shop, New Fully Bakery in Elmhurst.
A peek inside the burnished brown stromboli like wedge coated in sesame seeds reveals a spiral of American bacon interspersed with its Chinese cousin, pork sung. The fluffy slightly sweet bread has a nice salty kick from the bacon and filaments of pork floss. Along with a cup of sweet instant Malaysian coffee it makes for a decadent breakfast. New Fully’s meaty spiral is the savory answer to the over top chocolate croissant from Andre’s Hungarian Bakery. Not a bad deal at all for $1.60.
Incidentally, the Chinese name péigēn miànbāo means quite literally “bacon bread.” If the first word sounds like a transliteration that’s because it is. I suppose it is a good thing that the bakery is a few subway stops away from my house. If I could get away with it, I’d eat this bread for breakfast every day. Then again I could always buy an entire loaf . . .
The signature taco from New York City’s only truck specializing in beef stew tacos.
I first ate at the Beefrr-landia truck—New York City’s only specialist in Tijuana-style beef stew tacos—after a long walk down Roosevelt Avenue following an evening eating through the Queens International Night Market with Action Bronson.
It was our third taco stop of the night, and we were already quite full. The first was a passable taqueria on National Street, and the second was the amazing nameless al pastor cart that comes out late night in front of the check cashing spot on the northwest corner of Junction and Roosevelt.
Despite the fact that we were all at maximum tacopacity we all looked at each other and decided we had to have the tacos from this truck. None of us had ever seen a tacos de birria vendor anywhere in New York City. I had a taco de birria, while Rachel and her boyfriend, John, each had a taco and split a mulita, a quesadilla like creation, which she raved about. It was a tasty taco, the tortilla stained a reddish orange and topped with beefy stew, but I knew I’d appreciate it more on an empty stomach, so I made it my business to return. (more…)
El Chivito’s namesake steak sandwich doesn’t appear on the menu.
“Skirt steak, sweetbreads, chicken, matambre,” the server intoned as my eyes glazed over while she recited a roster of sandwiches. “What about chivito?” I inquired after the Uruguayan national sandwich. “Yes, we have, it’s really good, you can get it with chicken or vacio,” she replied adding that the flap steak is butterflied.
“Para mi, vacio,” I replied wondering what sort of joyless individual would possibly disgrace the country’s national sandwich by ordering it with poultry. While I waited for lunch I perused the menu of El Chivito De Oro noting that the national sandwich was nowhere to be found. Secret sandwiches are catnip to a certain type of food writer, and I am that type. I was pretty hungry, so I was quite pleased to see that the rosy colored beef was topped with ham, mozzarella, bacon, and a fried egg, all cradled in a puffy brioche style bun that held a base layer of lettuce and tomato.
When it comes to chicken the star of the show at Little House Cafe is surely the jia li mian bao ji, a gargantuan golden brown bun filled with curried chicken. That said, it may have just been eclipsed by a dish that made its debut today, chicken rendang. I learned about it while looking at the restaurant’s Instagram page, which called it dry curry chicken with biryani rice.
I’ve eaten my fair share of both Malaysian and Indonesian beef rendang, a soul warming curry, but had never heard of a chicken version so when I saw the photo of a sunny mound of rice accompanied by a generous portion of curry coated poultry, I knew what was for lunch. (more…)
What was once a tofu stand now specializes in fried treats like these braided Korean donuts.
Many of the Korean supermarkets that line Northern Boulevard in Flushing feature food courts, and sometimes even full-blown restaurants. Take H&Y Marketplace, it boasts an outdoor stand specializing in various porridges and the casual restaurant HanYang BunSik, which was extolled by Ligaya Mishan in the Times. While it doesn’t have a food court, it did have a rather large station devoted to fresh tofu. Or at least it did until about 6 months ago.
As I learned last weekend the tofu stand has been replaced with a specialist in fried fish cake. I wasn’t quite in the mood for fried fish cake, but soon noticed the lady behind the counter was sampling cut up pieces of freshly fried donuts.
Coated in granulated sugar, the doughy braids are known as kkwabaegi. As I strolled down Northern munching on this still warm treat I recalled the zeppole that my mother would fry up for me every St. Joseph’s Day.
You can find a recipe for this Korean treat on the wonderful Korean cuisine web site Maangchi. If you’re not inclined to cook, just pay the market a visit. With any luck the kkwabaegi will still be warm.
For years the running joke about this Italian-American boy’s love for Asian food has been that I’ve forsaken my pasta and red sauce roots to slurp noodles in the basement of what my dear departed friend Josh Ozersky lovingly termed “ethnic hell holes.”
Noodles—be they Thai, Chinese, or Indian, cold, stir fried, or in soup—are one of my favorite foods. The other day I had a Thai noodle dish—black ink spaghetti with nam prik ong—that seemed to have more in common with Bologna than Bangkok. (more…)
One of my favorite things to do after leading a Chinatown food tour on a steamy summer’s day is to walk westward down Roosevelt Avenue and cool off by sampling frosty treats from various cultures. My first stop is the Dominican shaved ice at 98th Street and Roosevelt Avenue known as El Bohio. The bodega that the place takes it name from is long gone, but the frio frio man along with his gigantic block of crystal clear ice and his multihued syrups remain.
Leading culinary excursions through Flushing, Queens, is often hungry work, so I like to reward myself with a post food tour treat, sometimes sweet and sometimes savory. Last Sunday, I shepherded a largish group of 10 folks through the bustling streets of America’s Greatest Chinatown and found myself hankering for something substantial afterwards. Which is how I wound up at the neighborhood’s newest fried chicken purveyor: Bone Man.
Despite the joint’s name I opted for boneless nuggets instead of the bone-in options, including regular old wings, chicken wing roots (wing tips), and chicken middle wings. I didn’t ask whether the folks behind the bird here are Taiwanese, but Bone Man distinguishes itself from most of the hood’s yen su ji joints by making a bird with a craggier, crunchier crust. The juicy chunks were sprinkled with red pepper and an aromatic spice mix that I’m pretty sure was just five spice, salt, and MSG. (more…)