A Taco in the City of Sandwiches
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
Plantains neither contain their ingredients efficiently nor soak up juices and condiments, making it a sloppy proposition to pick this up and take a bite by hand. It’s a worthwhile battle though.
It’s a simple sandwich, a combination of 2 good quality complimentary ingredients enveloped in a bread that intrudes neither with showy quality nor with an obnoxious lack of it.
The word “sweet” when used to describe a raw onion does not denote the same quality of sweetness one experiences biting into an apple or a pastry.
I finally came up with a fittingly unique use for the Pumpkin Spice SPAM. You know you want to see what it is.
It may not have been perfect, but my version of the pan con chicharrón was a great sandwich, featuring a combination of sweet, sour, salty and spicy flavors
Thick pieces of masala-coated roasted chicken? Check. Spicy mayonnaise? Check. Waxy yellow American cheese? Check. Cut into 4 triangles in the classic American club sandwich presentation? Check and check.
This Salvadoran turkey sandwich made me as happy as a sandwich has made me in a long time, a little spot of joy in an otherwise ordinary week.
If asked, where would you say the sandwich called Oyster Loaf originated? New Orleans? San Francisco? Chesapeake Bay? Points North or East?
The ham in this sandwich is almost a non-presence in the face of the attention-grabbing bread and the quietly delicious tea eggs, to my mind the star of the show.
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