Super Bowl 50 is almost upon us, and as usual, I’m only just learning which teams will face off Sunday evening. Such is my interest, or lack thereof, in football. Despite my apathy for team sports, I do hope all who watch the Denver Broncos and the Carolina Panthers have a great time. Thus as a public service C+M presents a list of global snacks and goodies all of which are available in in Queens and will give your Super Bowl party much more flavor than guacamole and onion dip.
1. Mee krob (Thai)
The name of this popular Thai snack literally translates to crispy noodles. It’s no mere salty indulgence, though. Like so many of my other favorite Southeast Asian snacks, the tangle of noodles and fried bits of egg is salty, sweet, spicy, and sour. Tamarind and chili combined with a chewy sweetness make mee krob eat like a Thai Rice Krispy treat. Find it at the counter at Elmhurst’s Sugar Club. Sugar Club, 81-18 Broadway, Elmhurst, 718-865-9018
2. Fried jeffrox fish (Filipino)
Find this pescatarian answer to potato chips at Phil-Am Market, a paradise of Filipino groceries and snacks located in Woodside’s Little Manila. The translucent sheets of fried dried fish are available on Thursday through Sunday. The crunchy critters come with a sidecar of seasoned vinegar and make for excellent, if somewhat odiferous, snacking. Phil-Am Market,40-03 70th St, Woodside 718-899-1797(more…)
Now that King Frost has officially made his presence known with the arrival of winter storm Jonas, it is officially soup season. Sure I’ve had plenty of bowls over the course of the past two months. But now it’s on, time to bring in the big guns. So here are seven of my favorites spanning a variety of styles—from sweet medicinal Chinese concoctions to savory noodle soups and spicy sinus clearers—and regions, including Southeast Asia and Latin America. Best of all you can find all of them without leaving the world’s borough, Queens.
1. Pozole rojo, Taqueria Coatzingo
This Jackson Heights cantina is known for its tacos, but the specials are the real stars. That’s where I discovered pozole rojo, the spicier cousin of the Mexican pork and hominy soup. As the name implies, the broth is red—very, very red—thanks to loads of chilies. Pozole rojo employs chicken rather than pork as a base. Served with the standard pozole fixings of diced onion, cilantro, and lime as well as shakers of oregano and red pepper, I like it think of it as Mexican penicillin. Add a few squeezes of lime along with a handful of onion and the other seasonings for one of the most head-clearing soups to be found on Roosevelt Avenue. Sour, spicy, and packed with fresh herbs, hominy, and chicken it’s sure to cure what ails you. Best of all it’s always on the specials menu! Taqueria Coatzingo, 76-05 Roosevelt Ave., Jackson Heights, 718-424-1977(more…)
Now that the streets around Times Square are almost cleared of New Year’s Eve confetti and I’ve digested several plates of lucky New Year’s noodles it’s time to take a look back at 2015. It was a big year for me, including a profile in The Wall Street Journal.Queens continued to amaze with everything from octopus tacos and Thai noodles to Caribbean Chinese and the most unlikely French patisserie ever. In no particular order here are 15 of the best things I ate last year.
Tom yum haeng topped with fried pork sugar and chili.
1. Yummiest dry tom yum
The weekend noodle soup pop-up at Elmhurst’s Pata Paplean remained on point, but one of my favorites there wasn’t a soup at all. Tom yum haeng—dry tom yum noodles—consists of springy yellow noodles, fish balls and golden shards of fried pork all dressed with fish sauce, lime juice, sugar, and chili, and cilantro. Mix it all up and dig into the best dry noodles in Thai Town.
2. Tastiest deep-fried seafood nostalgia
The cheery blue and white Bigelow’s Seafood has been around for more than 70 years. After driving by it for about that amount of time, I finally had the privilege of trying it this past spring. These wizards of the fryer turn out impeccable Ipswich clams, fried smelts, shrimp, and soft shell crabs all served in an atmosphere that time and cholesterol have forgotten. (more…)
Pozole, the Mexican pork and hominy soup is a renowned hangover cure. Like many of the best such remedies—Korea’s samgyetang and seolleongtang come to mind—it’s a season it yourself situation. Served with diced onion, cilantro, and lime as well as shakers of oregano and red pepper it’s a nice pick-me-up. I like the pork and corn concoction well enough, but no matter how much seasoning I add it never has the incendiary heat I so often crave. That’s why I’m glad I happened upon pozole rojo at Taqueria Coatzingo. (more…)
C-momo come with onions and peppers, just like Tex-Mex fajitas.
I’ve often thought of the sizzle platter—a cast iron oval set in a wooden block—as a gimmick. Designed to make diners ooh and aah with its sputtering and hissing, it’s akin to fried ice cream or the show put on by a teppanyaki grill man. I can count the number of times I’ve ordered sizzling fajitas, precisely once. But when I heard of the sizzling C-momo at Spicy Tibet I couldn’t resist. Whether fried or chive-filled I have a weakness for the dumplings that are the hamburgers of the Himalayas. (more…)
“So it’s a bowl of rice and a soup with any of these?” I asked the waitress at Zabb Elee as I perused the 20-deep roster of rice soup that runs from such items as “salted eggs spicy salad” and “pickled cabbage spicy salad” to “ground pork omelet” and “deep fried pork with garlic and pepper.” I went with the latter and chose pandanus rice, not sure whether I’d be delivered a soup with spicy pork in it or not. (more…)
Lhasa Fast Food is a favorite stop on my Himalayan Heights Food Tour. Tucked away behind a cell phone store, it’s a veritable Shangrila of Tibetan cooking. Last year the hidden restaurant’s beef dumplings took home the coveted Golden Momo, the trophy awarded to the best momo in the annual Momo Crawl. Juicy and scented with Sichuan peppercorn and Chinese celery the little packages are made to order and well worth the wait. The other day I discovered a secret momo being served at this momo speakeasy: chu-tse momo.(more…)
The meganightmarket/food hall known as Bourdain Night Market that will rise on Chelsea’s Pier 57 development in some two years is being hailed as the most exciting development in the food scene since white people, including myself and Tony B., discovered Flushing’s Golden Shopping Mall. Anthony Bourdain and Stephen Werther have tapped some major talent, including hawker food expert KF Seetoh and The Street Vendor Project—the nonprofit behind the Vendy Awards—to curate a dozen stalls. I’m excited to try Singapore’s Geylang Claypot Rice and the uni tostadas from Sabina Bandar of Ensenada, Mexico. “It will be all transparent and authentic…not sterile, but chaotic in a good way, with hawkers and vendors and places to eat,” Bourdain tells Florence Fabricant in last week’s Times. “Where in this city can you have that?” Where indeed!!?? Why Queens, of course. Without further ado here are seven spots we’d love to see find a home in Bourdain Market.
1. La Esquina del Camaron Mexico Pedro Rodriguez is a mixologist of sorts, but instead of mescal or tequila his cocktails contain shrimp and octopus. His Mexican seafood cocktail mise en place includes olive oil, limes, onions, cilantro, avocado, and a tomato-based sauce. Doctored up with a goodly splashe of Valentina hot sauce and served with saltines, a cup of his signature creation brimming with tender octopus and shrimp is a meal in itself. Rodriguez operates out of a sparkling clean kitchen in a bodega on Roosevelt Avenue. Lately he’s branched out to include other delicacies like octopus tostadas. La Esquina Del Camaron Mexicano, 80th Street and Roosevelt Avenue, Jackson Heights (347) 885-2946(more…)
There are cheeses out there that prove challenging to some palates and sensibilities, most notably the infamous casu marzu, or Sardinian maggot cheese which is actually quite tasty. And then there are the so-called stinky cheeses Tallegio and its odiferous brothers all which I find quite lovely. The most challenging two cheeses I’ve personally encountered are from Tibet. Both are made from yak milk. (more…)
It’s been a while since I’ve had sandwiches de miga, the dainty crustless Argentine triple deckers. Leave it to Youtube to stoke my hunger for them. La Cocina del Sandy makes several, including a lovely looking one with one ham and, hardboiled eggs, and pimento.
Before getting down to sandwich making she goes over miga mise en place—ham, roasted peppers, cheese, eggs, etc.—and then spends a good two minutes describing how to prepare a special mayonnaise in which manteca plays a crucial role. My Spanish is just good enough for me to understand some of what she says, but not good enough to understand the entire recipe. All of which makes me very glad to live just a short subway ride away from La Nueva Bakery in Jackson Heights.