There’s plenty of pork—succulent hornado Ecuatoriano with crackling skin and deep fried fritada—to be had at the constellation of vendors orbiting the Junction Boulevard stop on the 7 train. There’s one thing missing from the bustling Little Ecuador though, a pork sandwich. Sanduches de chacho hornado are a street food tradition in Ecuador, but until a little while ago they haven’t been seen much in Queens. All that changed a few weeks ago when Chuta Madre, an Ecuadorian Sanducheria, made its debut at LIC Flea. (more…)
An extra spicy bowl of Koji Hagihara’s tonkotsu chashu ramen.
Last year when I tasted Koji Hagihara’s tonkotsu chashu ramen at LIC Flea & Food I liked it so much I told him I hoped he’d bring it to Queens year round. Hagihara is the chef at Hakata Tonton, a West Village eatery specializing in Japanese dishes made from pig’s feet. His tonkotsu ramen is nowhere to be found on Hakata Tonton’s menu. I am glad to report that he has started serving the fortifying noodle soup at the Flea every Saturday. (more…)
Ken Lo and Paul Kim, the boys behind Vendy Award finalist Ice & Vice aren’t kidding when they say their ice cream is experimental. Flavor creations include Movie Night: buttered popcorn, toasted raisin, and dark chocolate flakes; Burning Love: cocoa, milk chocolate, hickory smoke, and Sichuan peppercorn; and Three Little Pigs: salted caramel, bacon butter, and bacon praline. It was only a matter of time before they turned their attention to the ice cream sandwich. (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…)