As 2013 draws to a close rather than offer up a list of resolutions—less chips more gym, save money, etc.—C+M offers a list of 20 of our favorite posts, a highlight reel of the year that was. Let the mostly Queens-focused cavalcade of offal, sandwiches, mashups, secret eats and deliciousness begin.
Crazy Crab’s Yunnan special sliced pork salad.
1. Best use of Pig Face Crazy Crab’s Yunnanese pig face salad is a spicy sour, salty, and unabashedly funky showcase for swatches of cool, slightly chewy pig skin.
2. Best Fizzy Water for Gluttons
Apart from being the preferred beverage of Cosmonaut Yuri Gagarin the selling point of Borjomi, a Georgian sparkling mineral water, is that it “Gets rid of unnecessaries,” or as expressed in more forthright language elsewhere on the company web site, “Borjomi also improves functioning of intestines and supports slag excretion.”
3. Flushing’s Cheapest Veggie Burger The $1.25 cài bĭng at Super Snack, a counter just outside Golden Shopping Mall is packed with crunchy piquant mustard greens and is as fine a snack as any.
Good morning dear readers. In between slurping noodles and eating offal it has come to my attention that the good folks at General Mills launched the first-ever National Cereal Lover’s Week today. As part of the festivities the company has created a web site, Hello, Cereal Lovers, and enlisted the aid of celebrity chef Justin Warner of Do or Dine. Warner can be seen in the above video making a lovely sounding scallop ceviche that uses Chex as a textural component and a not so lovely sounding Cocoa Puff Carbonara. (more…)
I doubt Hugue Dufour knew yesterday was National Ice Cream Day. I didn’t think to ask as I watched him dress a ceviche with olives, jalapeño, olive oil, cilantro, and red onion and then place it in a waffle cone. Before handing it off he drizzled it with coconut milk and condensed milk and showered it with sesame seeds.
Dufour’s wife and partner in culinary crime, Sarah Obraitis, had told me to come to LIC Flea to check out the $10 M. Wells Sweet Fish Ice. She described the cone as “water-proofed with a white chocolate jalapeño sealer.” I envisioned it as something of a pescatarian King Cone. That white chocolate sealant was in the bottom of the cone, not on top though. (more…)
The Puma from Tortas Neza is big enough to feed your entire team.
Despite the Mets colors that I often fly I like to say that I’m more of a Queens fan than a fan of the beleaguered ball club. One thing that I’m surely a fan of is my home borough’s diverse and delicious food. So as a public service to baseball fans—native New Yorkers and tourists alike—I devote this week’s edition of The Seven to a lineup of places to eat before and after the 2013 MLB All-Star Game being held tomorrow night at Citi Field at 7:30 p.m. (more…)
Jorgito’s ceviche is topped with crunchy, salty maize cancha.
The best ceviche de pescado I ever had came from a sweet Peruvian lady’s cooler. She sold it streetside in the Diamond District. Every Friday I’d buy one for lunch, and devour it greedily at my desk, She’s long gone now, but my soft spot for fish cooked in lime juice served streetside remains. Last weekend when I saw Cevicheria Jorgito, a cart on 111th Street just off La Roosie, my heart and stomach lept up. About half an hour and 30 blocks prior I’d had a Mexican style coktel, and was starting to feel hungry again.
Jorgito’s cart lies a corn kernel’s throw from the 7 line.
I was a little disappointed when I found out Jorgito’s ceviche is the soupier Ecuadorean style. I prefer the Peruvian version, which is more of salad. This disappointment did not deter me from handing over $6 for a small container of ceviche de pescado. Bits of cooked corvina bobbed in the cool tomato soup, alongside a surprise ingredient, chewy morsels of yucca. Topped with salty toasted corn kernels and a squirt or three of bright orange hot sauce it was a nice snack. It’s great to find Mexican and Ecuadorean ceviches on La Roosie. Now if I could just find a Peruvian one all my streetside seafood needs would be met.
Cevicheria Jorgito, 111 St., north side of Roosevelt Avenue, weekends only
A Mexican cocktail of a different kind for Cinco de Mayo.
Sometimes I’m convinced that Cinco de Mayo was invented by Cervecería Modelo to promote Corona. That’s just one reason why I’m spending it in the Bronx eating Bengali food. For those of you who don’t have plans yet or don’t like drinking frozen margaritas and dining on rice, beans, and mystery meat covered in cheese I have a suggestion. Grab a few friends and take a nice walk in the spring sunshine on La Roosie, as the locals like to call the stretch of Roosevelt Avenue that runs through Jackson Heights and Corona.
Start out with a Mexican style ceviche from La Esquina de Camaron Mexicano, Roosevelt Ave. and 80th St. Watch as Pedro the ceviche mixologist fills a plastic cup with your choice of seafood: shrimp, octopus, or both. To the protein he adds a pour of a tomato-based concoction, olive oil, diced onions, avocado, salt, and hot sauce. Don’t forget to crumble some saltines over the top before digging in. If ceviche, or a “coktel,” as Pedro calls it, isn’t your thing head over to the nearby Taqueria Coatzingo, 76-05 Roosevelt Ave. for a weekend special: barbacoa de chivo, slow roasted young goat available in a taco or a platter with consommé and rice and beans. Stop by Panaderia Coatzingo next door for a cinnamon and sugar dusted concha to munch on your walk.
Sweet and cold, El Bohio’s shaved ice is a harbinger of even warmer days.
As you continue down La Roosie with shafts of light dancing on the street from the elevated train you’ll soon enter Little Ecuador. Its epicenter is Warren Street and Roosevelt Avenue, right by the Junction Boulevard stop on the 7. The corner and Warren Street are lined with food trucks and carts offering a staggering amount of pork, both roasted and fried. The ladies who run the cart called La Esquina del Sabor—the corner of flavor—will gladly offer up a sample of fritada, toothsome fried pork. Ten bucks buys a plate of pork with potatoes, fat starchy kernels of mote corn, and crunchy toasted maiz cancha. Need to cool off? Hit up El Bohio, 98-17 Roosevelt Ave, Corona, for an old school Dominican shaved ice. My go-to is the fresa or raspberry ice ($3.50 for a large cup) with leche condensada. If you’re still in need of refreshment there’s a Dominican dude who hangs out around 104th St. selling fresh tropical fruits and drinks. These include ginormous young coconuts ($5) that he will gladly hack open with his trusty machete. (more…)
Shrimp coktels in the sun, a taste of Mexico City on Roosevelt Ave.
I recently wrote about the return of Pedro El Cevichero to the streets of Jackson Heights. This past weekend I checked out his new digs. Pedro has taken his old sign reading La Esquina Del Camaron Mexicano, or “the corner of Mexican shrimp,” with him and he’s gained three helpers. By the time I got to him I felt like I’d already eaten my way through half of Thailand. So in lieu of eating a coktel de camaron, I took a mouth-watering photo of a pair of freshly made ones. I can’t wait to go back and try the first coktel of what are sure to be many. Shrimp coktels are available in three sizes ($8, $10, $12). The excellent mixto, shrimp and octopus is ($6, $8, $10). Find Pedro on weekends at Roosevelt Ave. and 80th St. from 11:30 a.m. to 3:30 p.m.
This aquatic cornucopia will put a panther in your tank!
Ceviche—raw fish that’s been cooked in lime juice—is one of my favorite Peruvian dishes, refreshing and packed with protein. I always feel great after eating it. For a long while I had a thing for leche de tigre, or tiger’s milk. Served in a martini glass it’s so named for the milky liquid, composed mainly of lime juice and chopped seafood. I like to order it spicy and then drain the remaining liquid. Talk about invigorating.
And then I discovered leche de pantera ($13) at Cevicheria El Rey. It makes leche de tigre look a kitten. Like the tigre it has shrimp, half a blue crab, and bits of chopped seafood. That’s just the beginning though. It’s amazing how much seafood you can cram into a martini glass. There were also two baby squids, a mussel, and several clams in there. It gets its color from concha negra. Topped with crunchy maizcancha it’ll put a panther in your tank for sure.