Kitchen Experiment: Pupusas

I miss cooking.

One thing that I am resolving to do in 2014 is cook more for myself (again, as I had done that in the past and got away from it).  I definitely need to eat healthier, and cooking for oneself can help with that.

However, I also want to learn how to make some authentic Latino/Hispanic recipes for myself, as I feel that just appreciating what those cook for me is a bit...selfish, I suppose?  What kind of teacher would I be if I didn't learn how to do some things on my own (and then pass on that knowledge to others).

I had first learned of Pupusas on a visit to Smoke BBQ Taqueria.  Nelda, one of the owners, brought up making Pupusas with one of the waitresses, then asked if I knew what they were. 

Um, no.

Basically, they are like corn tortilla dough, stuffed.  Stuffed with what - that's up to you.  A few weeks later, I found a recipe on Pinterest, pinned it...and like so many other pins, it was forgotten about.

Until now.

I knew that I had leftover masa harina from something I made awhile ago (and honestly, I couldn't tell you what that was at this point!).  Salt, water...always on hand.  When I went grocery shopping, I picked up 2 kinds of Hispanic cheeses - queso fresco and chihuahua.  I figured keeping it simple on the first attempt was smart.

I crumbled the cheeses together, and figuring that they would be pretty bland (the original recipe called for pepper jack cheese), I added some tabasco sauce.

Queso fresco, chihuahua cheese, tabasco sauce

  I then made the dough.  I did have to add more water than the recipe called for, but I finally got a decent consistency.  

Dough.  Easy to make - 3 ingredients!

Now, the hard part.  Assembly.  I figured that it would take some time to develop a technique, as it does with pierogies.  Making the right size indentation and adding the right amount of filling took some practice, but I started to get the hang of it.  I probably should have flattened them a little more consistently (as some parts of most of them were much darker in some places than others), but I'll remember that for next time.

Pupusas on a griddle

This one probably turned out the best...

Bottom line - these weren't that difficult to make, and they're delicious.

I ate some with some salsa, and they were a great lunch.  AND I have leftovers for tomorrow (and probably the next day, too).  

Pupusa & salsa

Mmm,  cheesy!

Would I make these again?  Absolutely, and I can't wait to try other fillings!

But first - please get on my case until I try the tortilla and empanada recipes that I have been putting off FOREVER!  Peer pressure, come on!

For the pupusa recipe, click here.

Bar Marco's "No Menu Mondays" with Smoke BBQ Taqueria!

Some people just know what's good for this city.

Take the guys from Bar Marco - they don't play by the rules.  They don't let what other restaurants do determine what they should do.  They don't worry about what could "hurt their business" or "take away profits".

Bar Marco (from the car, hence the glare)

They make the rules.  And their rules rock.

For example, there is a big stink in the city right now over food trucks.  Most restaurants in Pittsburgh don't want food trucks because they are afraid of them taking away business (I mean, that's called competition, right?  Is that illegal?), and the laws are currently so strict for food trucks that it makes their operation in town nearly impossible.

Is Bar Marco scared?  No.  In fact, they INVITED food trucks to park in their adjacent lot (private property, which is legal) on Fridays in the summer to sell food during lunch, dubbing the events "Food Truck Fridays".  People feasted on food from Franktuary, Oh My Grill, The Pittsburgh Pierogi Truck, and even the truck-less Fukuda, which sold their sushi before they even opened their Bloomfield restaurant from a cart in the lot.

Awesome.  Just awesome.  And fearless.

Speaking of operating from a cart, on the weekends, a woman named Lucy Nguyen sells Banh Mi from just that in the Strip District - right in front of Bar Marco.  Do they try to move her?  No.  She is INVITED to use whatever she needs in Bar Marco to prep her spicy, delicious Vietnamese sandwiches.  Right now, Lucy is back in Vietnam for the winter - but she'll be back in April.

One of the most awesome things to come out of Bar Marco recently is "No Menu Mondays" - which used to be these guys' only day off.  One day, they were at the establishment, and Bobby Fry started mixing drinks  for fun - then opened the doors so that people could try his concoctions.  This then led to being open every Monday, but without a menu - and instead, inviting local chefs to come in and get crazy in their kitchen with experiments and tastings.  Justin Severino of Cure and Brandon Baltzley of CRUX (a traveling food experiment) had guest chef-ed previously, and just recently, Bar Marco made this taco-lover's dream come true.

Smoke BBQ Taqueria tacos on a Monday.  Never before seen, as the restaurant is closed on Mondays.

James and I can never resist Smoke's tacos, and this was a perfect opportunity for us to check out No Menu Mondays.  We drove to the Strip and couldn't wait to see what this turned out to be.

Giuseppe, my favorite person in Bar Marco, waited on us, as he had during the Sabroso Brunch a few weeks earlier.  Rocking a shorter 'do and his signature mustache, he remembered us and let us know that Smoke was offering 4 tacos that evening: Smoked Turkey (in honor of the upcoming Thanksgiving holiday), Prosciutto, Pork Belly, and Wild Mushroom.  James got a a turkey and a prosciutto:

Smoked Turkey Taco (Bar Marco is very dark, sorry for the quality!)

I also got a turkey, in addition to a mushroom, which I had had as a special at their restaurant before and loved, despite my usual hesitation about mushrooms:

Wild Mushroom Taco

And again, they deliver - and the place was busy!  Tacos were coming out of the kitchen right and left - James walked in the back to say "hi" to Jeff and Nelda, who were so busy taco-slinging that there was no time for chit-chat - definitely not a bad thing!

Who will be at "No Menu Mondays" next?  Going to have to follow them on Facebook and Twitter to find out...

Bar Marco
2216 Penn Ave.
Pittsburgh, PA 15222 (Strip District)

Website: http://www.barmarcopgh.com/
Facebook: https://www.facebook.com/pages/Bar-Marco/167136583366244?fref=ts
Twitter: https://twitter.com/BarMarcoPGH

Horchata!

I need to get back into making things at home.

I miss it.  The summer is crazy, the beginning of the school year is insane, and now it is October, when I have 359589294 things to do because I love this month so much - not to mention that the end of the month means Halloween, plus the Day of the Dead for my Spanish classes and Spanish Club.

Madness.

BUT, I couldn't help having the do-it-yourself itch when I came across a recipe for horchata on NBCLatino.com that Flaming Tortillas had retweeted.  Flaming Tortillas has brought to my attention some fabulous recipes in the past, including the Ropa Vieja that I made last year, as well as many others that I just haven't gotten around to trying yet. 

I'm getting there.  I promise.

The thing about the recipe from NBCLatino.com, though, was that it was for "Drunken Horchata".  Yeah, I don't write about that stuff, but the recipe for "Traditional Horchata" was down toward the bottom of the page, and it sounded simple enough.

Horchata!

I made the starter the night before - not too hard at all, just a little measuring:

Horchata Starter

 The next morning, I blended the starter in the blender, strained it into a pitcher, then added water and sweetened condensed milk until perfect:

Finished Product

TA-DA!  Horchata!  Not at all difficult, and just about as good (but not the same) as what I get at Smoke BBQ Taqueria on a regular basis (unless I can't resist the agua fresca of the day!).

Horchata at Smoke BBQ Taqueria

For the original recipe, click here (I do NOT condone making the drunken version, kids!  However, I must give credit where credit is due.)



Traditional Horchata

Starter:

1 cup long-grain rice
2 cups water
1 cinnamon stick
2 tablespoons vanilla*

To Finish:

Water (I used 6 cups)
Sweetened condensed milk (I used 6 tablespoons) or sugar


Instructions:
Add the rice to a bowl.  Combine water and vanilla, the cover the rice with the liquid.  Add the cinnamon stick, and let soak overnight.

The next day, blend the starter in the blender until it reaches a milk-like consistency (it won't take long).    Strain the contents into a pitcher, then add water and sweetened condensed milk or sugar to taste.  Stir well, then chill in the refrigerator at least 1 hour.  Stir again before serving, and top with cinnamon or cinnamon sugar, depending on your preference.

*I used Pampered Chef Double-Strength Bourbon Vanilla - it is THE best vanilla in the WORLD!  It makes everything taste so much better.  However, since it is double-strength, you will only need to use 1 tablespoon in this recipe.  If you do not know anyone who sells Pampered Chef products, you can order some here.

El Proyecto: Year 1

Another school year is in the books.

This was the first year for my big extra credit project, and I think for the first year, it was successful.  Some tweaking and adjustments will need to be made, but I feel as if the overall goal was achieved: To have my students try foods that are native to Hispanic/Latino culture.

I did have to make a few compromises - not too many, but a few.  I'm not happy about that, and that is definitely one of the adjustments that will be made for next year - no compromises.

Here are the stats on which restaurants were visited:

Gran Agave (The Waterfront): 24 visits

La Hacienda (Century III Mall): 13 visits*

Emiliano's (multiple locations): 7

Mad Mex (multiple locations): 7

Smoke BBQ Taqueria (Homestead): 5

Patron (multiple locations): 3

Antojitos (McKeesport): 1

Mallorca (South Side): 1

Don Pablo's (Monroeville): 1

El Campesino (multiple locations): 1

And the one that I'm not proud of - Chipotle: 1

* - La Hacienda closed due to "kitchen problems" at the end of April. 

What were the determining factors for which restaurant each student visited?  The number 1 factor was location - the closer the restaurant was to school, the more frequently it was visited.  Gran Agave is less than 10 minutes from our school, and it is located in the most popular shopping complex in our area, so it was far more convenient to go there.  La Hacienda was located in Century III Mall, which sits at the other end of the borough.

Students were devastated when La Hacienda closed.  I wasn't.  I never ate there myself, which goes to show how much of a priority it was for me to get there.

Smoke BBQ Taqueria is also in Homestead, a stone's-throw away from the school, but 2 factors kept it from creeping into the top 3: Location (not located IN The Waterfront, but on 8th Ave., with metered parking and not far from a high-crime area) and Price (their prices are far higher than Gran Agave's for what you get - although I argue that the QUALITY of the food is far, FAR better). 

Having multiple locations also helped determine where a student went to eat.  I had students visit the Emiliano's in the South Side, as well as the one in the North Hills - it just depended on which relatives they visited, or which direction they were headed in at the time.  Some students visited the Mad Mex in Shadyside, while others ate at the Oakland location.

That "multiple location" thing also helps with the popularity of the chain itself - which is why Mad Mex seems to always win "Best Mexican Restaurant" in Pittsburgh.  I have my own opinions.

Of course, my project was met with some criticism - despite it being "extra credit".  One of the most difficult aspects of teaching a foreign language in Pittsburgh is having the students connect with the culture in their own community - Latinos exist in Pittsburgh, but because so many other ethnic groups are dominant in the area, their culture here is often overlooked.  I wanted my students to discover the culture that exists - some did, some did not...some did not try.

Given the $1664.69 that was spent by my students and their families at these restaurants this year, I'm happy with those who gave it a shot - those who tried something new or different.

2011-12 School Year Receipt Collection

I would love to make this project a requirement, especially since "Communities" is a national foreign language standard, but I cannot because A.) it requires money, and B.) it requires travel.  

On the money end, my argument is that everyone has to eat - why not spend your money by challenging your normal eating habits?  The worst thing that you may discover is that you do not like a certain food - but the foods of the entire culture do not have to be judged on one meal alone.  Next time, try something different.  

On the travel end, I don't have much of an argument.  Most of my students do not have their driver's licenses yet, and even if they do, their parents sometimes - sometimes - regulate when and where they drive.  Challenging adults to change their habits is a challenge in itself; while I am a firm believer that you CAN "teach an old dog new tricks", not everyone is so liberal.

The students themselves made it clear that their eating habits were challenged as a result of this project - an accomplishment that makes me very proud of what this project has done for them:

 "I would definitely go back to Emiliano's.  I never expected to really enjoy this food because I really only eat tacos once in awhile, no other type of Mexican or Spanish food.  This experience made me want to experiment with new foods." - Kevin G.

"Gran Agave has to be one of my favorite restaurants.  I love Mexican food...it is starting to get really busy down there because of their very delicious foods." - Zach F.

"...there were people of Latin descent working there [at Gran Agave].  They were all speaking Spanish to each other, and I actually understood a little bit of what they were saying." - Tyler S.

"...Antojitos had the most appetizing foods I ever had in Pittsburgh.  This trip made me consider going back again real soon." - Cato R. (moved to Pittsburgh from Michigan last year)

"I would go back for the foods [at Smoke BBQ Taqueria] as well as I like the restaurant style.  It is very comfortable, feels like you're in your house - it's just very warm and inviting." - Breela D.

"My [fajitas] arrived to my table very quickly and was hot and steaming...it had a lot of different spices and was something I had never tried before...I would definitely come back [to Patron] because I enjoyed the food and the service was wondeful." - Sade S.

"...everything was delicious...I would go back [to Smoke BBQ Taqueria] again to try their other things like the chili and their Frito dipper things.  I now know why [Miss Cibulka goes] there all the time and hope to go back next weekend." - Nate R.

A few pictures students took at the restaurants (this is not all of them, and this part was optional)

 Hasta el 29 de agosto, mis estudiantes.  Buen provecho.

If you have any ideas or suggestions for this project, please comment below or email me at senoritacibulka@gmail.com.

How I Burn Calories: The Pittsburgh Marathon

I used to be fat and out-of-shape.

A bold statement, I know.  It's true, though.  I was never really "skinny", but throughout middle school, high school, college (especially), and then when I started teaching, I gained more and more weight.  In fact, the highest weight I saw on a scale was 252 pounds.

Whoa.  I'm glad that now I can say "used to be" and "was". 

A side-by-side comparison of how I was - and how I now am.

I then joined Weight Watchers with my boyfriend at the time, and at one point, lost 92 pounds.  Last summer, I gained some of it back, but I had also discovered running around the same time.  In 2011, I ran in six different 5K events, and I volunteered at the Pittsburgh Marathon, where my cousin Katie and I decided that next time, we would sign up for the half marathon.  We also convinced our cousin, Nicole, to join us.

 Unfortunately, during her training, Katie injured her Achilles heel, and was unable to run the event.  Nicole and I pressed on - she is from Florida and was finishing up her senior year at Ringling College of Art and Design, so we could not train together.  However, we kept each other posted on our progress.  We were nervous, yet determined.

We would do this.

I signed up for a 10K event three weeks prior to the half marathon - it was rough, but I did it.  I couldn't believe that in 3 weeks, I would be running over TWICE that distance, though, so my training became my main focus.

That's why I haven't written much about food lately.  I was doing the opposite - burning calories instead of consuming more than enough.

I ran 8 miles the next week - in the rain.  I was freezing by the end.  I ran 10 miles the next week.  I slept for 4 hours the afternoon of that 10 run, exhausted after running so far in the cold weather.   I was beginning to wonder if I would make 13.1 miles.

I knew about 12 other people running the half marathon - many of them are on Facebook, and often posted their progress.  Many of them had ran 12 miles, or the full 13.1 during training...

...I got scared.

What if I didn't finish?  All I could think of was getting that finishers medal at the end - what if something happened to me - injury, illness, dehyration -  and I couldn't finish?  I wanted that medal so badly - to prove to everyone, but especially to prove to myself, that all of the hard work, sacrifices (in foods and and in time), and perseverance had paid off. 

I was also signed up for the Pittsburgh Marathon 5K, which took place the day before the half marathon.  It was one of the 5Ks that I had done the year before with my mom and Aunt Marie, and I wanted to do it again, as it was one of the best 5Ks that I had done in all of 2011.  People thought I was crazy, running 3.1 miles the day before running 13.1.  What if I hurt myself?  Wouldn't I be sore?  Should I not take the risk?

Snickers the Horse from Cold Cow Ice Cream and I after the 2011 Pittsburgh Marathon 5K

When I say I'm going to do something, I do it.  So I did.

The 5K went well.  I finished in 33 minutes, 37 seconds, which was about 3 minutes over my best time.  I was ok with that, though, knowing that I had a much bigger race the next day.

Robin, my mom, me, and Marie after finishing the 5K

 The day of the half marathon arrived, and I was ready - I ate breakfast, took my vitamins, drank plenty of water, and got to use the Port-O-John before the race, so I was good to go.  Nicole was pretty tired - she had graduated from college on Friday, flew into Pittsburgh on Saturday, and now was up early on Sunday for a 7:30 AM race.  We waited in Corral E (the slow group), and moved through the corrals slowly, like a solidarity march, as each group started the race.  

Nicole and I in Corral "E" before the race began.

 The crowd was electric.  Thousands of non-runners lined the streets to cheer on 26,000 people who had made a commitment to run the streets of Pittsburgh, the City of Bridges, to become "Runners of Steel".  Whatever their reasons for cheering, there was no doubt that there was a high level of respect for the commitment that each of us had made that day - to run with pride.

Nicole and I pick up the pace as we approach the start line. I'm waving.

 I was surprised at how well we started out.  Nicole didn't want me to "abandon" her, so I kept pace with her through mile 1...then 2...then 3...

Around mile 4, Nicole admitted that a restroom stop would make her go faster.  Training in Florida, she was not used to the hills, so uphill was rough, and the pressure in her bladder didn't make it any easier.  We stopped at a Port-O-John in a park in the North Side, and waited...and waited...and other people in line said that it had been awhile, and there was a report of poop on the floor.

Yeah.  Bye-bye.

Right before the 10K mark, we came upon another set of Port-O-John's, much to her relief.  We crossed the marker at around 1 hour, 24 minutes.

The crowd continued to be encouraging and entertaining along the way.  Many signs said, "You've trained longer than Kim Kardashian's marriage", while others read, "Your feet hurt because you're kicking this marathon's butt!"  The consensus on the best one, though, had to be the young kid holding a sign that read, "Worst. Parade. Ever."  

It got warmer.  Much warmer.  We came through a fluid station and were warned to take a cup with us, because there were no more along the course.  Are you kidding me?!  I need my liquids!  I can't dehydrate!

Around mile 9, Nicole said that I could go on ahead.  Her hip was hurting, and she knew I wanted to finish in under 3 hours.  After asking her repeatedly if she was sure, and her assurance that she would still finish, I forged ahead through the South Side.

I stumbled upon my cousin Rachel at the Birmingham Bridge fluid station (which had cups, by the way) - after a sweaty hug (my sweat, not hers) and some words of encouragement (from her), I valiantly continued on to the city side for the final 2 miles.

Not long after, I saw it.  I saw the finish line.  I knew that I would get that medal.  It was right there.

The finish line. (Photo courtesy of Deana Donovan, fellow half-marathon finisher!)

 And I did.  I did it.  2 hours, 55 minutes, 17 seconds after I had crossed the start line, I crossed the finish line.  Not only that, but also within my goal time of under 3 hours - despite a pit stop (and a half) and making sure not to abandon Nicole until she was ready.

My finisher medal

 Nicole finished about 8 minutes after I did - not bad at all, despite the pain she was in.

I set a goal - I accomplished it.  That feeling is the best feeling that exists, no matter how big or how small.  When you say you will do something, and you do it, you feel a sense of accomplishment - a validation that your words mean something because they were put into action for a greater good.

Now what?  Well, I will run more 5Ks.  I am already registered for The Great Race 10K in September, and I will seek more races to run to keep me motivated to train throughout the summer and fall...and beyond.  I need to have motivation to work out to burn the calories that I consume to write this blog and enjoy all of the wonderful foods that Pittsburgh restaurants and farmers have to offer.

Next year - I'll do it all over again.  Full marathon?  Maybe not, as I've seen what that can do to a person's body, but know that if I say I will - I will.  

By the way - this was my bib shirt from Asics.  Why do I run?  "Corro para tacos." (I run for tacos.)

I used my pictures of tacos from Smoke BBQ Taqueria on the bib.

...Smoke BBQ & Taqueria Menu Additions

Convenience is key.

Of course, people are more adept to going to chains - they're everywhere!  Here in Pittsburgh, no matter which shopping area you go to - Monroeville, Robinson, Century III, The Waterfront, Waterworks - you are likely to find a TGI Friday's, or Eat 'N Park, or Wendy's...

Convenient, yes, no matter where you are.

Sometimes, though, it is so much better to ditch convenience and go with somewhere local and independent.  Try something unconventional.  Inconvenient, yet worth the adventure.

Luckily, I don't have to be inconvenienced to go to Smoke Barbeque Taqueria - even if it would be worth it.

It's less than 10 minutes away.  Probably the most inconvenient part is the on-street, metered parking.  However, James is often willing to play delivery boy to avoid any inconvenience.

He's so awesome.

The day after Thanksgiving - Black Friday - Smoke unveiled some additions to their menu, all of which I was thrilled about because A.) I had pretty much tried everything on the old menu already, and I was losing the sense of adventure, and B.) I knew they could come up with really creative tacos, just based on that Chicken Apple Taco that I was lucky enough to try once as a special.  Over the course of a few trips, both take-out and dine-in, I tried the vast majority of the new menu.

New Menu, Page 1

New Menu, Page 2

I was most elated to see that the Chicken Apple Taco had made its way onto the new menu.  It is now my #1 taco choice any time I go - usually, I get that one, another taco (either a new one from the menu that I haven't tried, or an old favorite like the Veggie Taco), and a side on each visit.  The sauce on the taco is what makes it - a smoked jalapeno mayo, which is not super-spicy, but very flavorful.

Chicken Apple Taco - my #1

Another new addition to the menu is the Philly Taco - which is just as you would imagine: beef, onions, peppers, and cheese.  However, they use their best types of each: beef BRISKET, SAUTEED onions, HOT peppers, and AGED SHARP WHITE CHEDDAR cheese.  I took 9 other members of my family to Smoke right before Christmas, including my dad - the picky, set-in-his-ways eater that I mentioned in my Mallorca post.  He asked what I thought he would like, and I suggested the Philly Taco, since he likes a similar hoagie from Pido's Pub so much.  I was right.  I liked it, too, when I tried it on one of James' delivery trips, more so than any Philly cheesesteak I've ever had.

Philly Taco

James tried the BLT taco before I had the chance to, and he described it as probably one of the "healthier" options, due to the fact that it has more veggies on it than the other tacos. 

Bacon?  Healthy?  I don't know about that. 

It has the classic BLT ingredients - bacon, lettuce, and tomato - but it also had a smoked pepper mayo that made the flavor pop.  I love, love, LOVE the smoked bacon that they make in-house, and any time I get the mac 'n cheese, I get it with the bacon.  To me, this taco was delicious, given my love for their bacon, but the mayo and fresh veggies made it all the more fabulous.  I chose this as my second taco on a trip to Smoke with one of my regular dining partners, Food Collage, and her fiancee, R.  Food Collage got her mac 'n cheese with bacon, and it's safe to say that our dining group (James included) is enamored with Smoke's bacon.

BLT Taco

On that recent fateful trip with my family, I finally tried the Chorizo Taco.  Chorizo is definitely my favorite type of sausage, and I have had theirs on the Breakfast Migas Taco before as my meat option.  The sausage itself is spicy and full of flavor, as any great chorizo should be.  The taco also includes pinto beans, crispy potatoes (like on the migas), and a smoked pepper pico de gallo.  My aunt from near Philadelphia, who was with us on this outing, got the chorizo on her mac 'n cheese and loved it.

Chorizo Taco

There are also some new side and snack options on the new menu.  James had tried the chili on his first trip and insisted that I needed to try it.  Also, they have chili mac, which is just the chili poured over macaroni noodles.  Either way, the chili is fantastic - no ground meat, only their smoked beef brisket.  Spicy, but not overly spicy, and as great as any chili should be.

Chili, Chili Mac, and an old favorite - Red Potato Salad (with bacon) - and how about that placemat? ;-)

Two "snack" options have been added to the menu as well, one of which is Frito Pie: Fritos Scoops, covered in their new brisket chili, cheese, and avocado cream.  The best way that I can describe it is an upscale, classier "Walking Taco" (although I wouldn't try to walk and eat this!).  I tried this and shared it with Food Collage and R., although he didn't try much.  Food Collage helped a little, but I ate the majority of it and took some home.

Just a note - share with at least 4 people, and don't have leftovers.  Scoops get super soggy (but I still ate the leftovers, it was that good!)

Frito Pie

Frito con Queso is the other new "snack" option - Fritos Scoops served with a pico de gallo queso.  My aunt, uncle, cousins, and mom shared this on the family outing, and the cheese sauce was very tasty - definitely shareable with a group of at least 4 people, too!

Frito con Queso

I need a beverage each time that I eat there, and it is always a debate between the Agua Fresca and Horchata.  I love the Horchata, but if the Agua Fresca flavor sounds good, I'll get that.  I've tried many types of Agua Fresca over the course of my visits:

Blackberry Vanilla

Raspberry & Blueberry (mixed)

Horchata

Watermelon

Compared to the old menu, the prices have gone up slightly, but so have the portion sizes.  It appears that the tacos have more filling, and the sizes of the sides has definitely increased, so you still get your money's worth (and thensome!).

Smoke Barbeque Taqueria has been the subject of 5 of my posts now, and I cannot tell you how awesome this restaurant is.  Just today, China Millman from the Pittsburgh Post-Gazette said in her article, "Smoke Barbeque Taqueria in Homestead was probably the most universally beloved new restaurant of 2011."  So true.  Every article and post that I have read from local reporters, food bloggers, and tweeters that I follow have been nothing short of positive, congratulatory, and even grateful (for the restaurant's existence).

In addition, it is where James and I met for the first time.  Smoke will forever hold a special place in my heart.

At this point, all I can say is that if you haven't gone yet - go.  Just not on a Monday - they're closed.

Smoke Barbeque Taqueria

225 East Eighth Avenue

Homestead, PA 15120

Facebook: https://www.facebook.com/pages/Smoke-BBQ-Taqueria/124718980943732?ref=ts&sk=wall

Twitter: https://twitter.com/#!/smokebbqtacos

My Previous Posts on Smoke Barbeque Taqueria:

http://srtacibulkasavors.blogspot.com/2011/08/where-theres-smoke-theres-epiphany.html

http://srtacibulkasavors.blogspot.com/2011/08/smoke-again.html

http://srtacibulkasavors.blogspot.com/2011/10/smoke-taqueria-yet-again.html

http://srtacibulkasavors.blogspot.com/2011/11/smoke-taqueria-with-burgh-gourmand-food.html

...Project Update: 1st Nine Weeks

Do my students really go to these restaurants that I recommend?

The answer: Yes.  Some go just because they want/need extra credit, but others go because they like the idea of trying something new.  

For some, it's both.

In the first quarter of the 2011-12 school year, here are the restaurants that were visited, along with some quotes directly from the reports that the students wrote (I only used initials to refer to the students, for privacy reasons):

La Hacienda (West Mifflin): 5 Visits

Not surprisingly, the only Mexican restaurant in the school district got the most visits.  Here is what some students had to say:

"I would recommend this restaurant to everyone because the food is really good, they give you a lot, and it is inexpensive." - C.S.

"...I looked through the menu and saw unfamiliar foods, so I asked my waiter about them...I wasn't shocked about my [taco salad] - I should have went for something different." - A.P.

Emiliano's (South Side/North Hills): 3 Visits

"Overall, I enjoyed Emiliano's!  I liked it a lot because it was very different from the usual restaurants I go to...I would definitely go back to this restaurant because I liked how nice all of the workers were, the inside of the restaurant was very unique, and most importantly, I thought the food was great!...I think I will being to try more Mexican foods because of my experience here." - C.V.

"...this was a different experience of eating at a [Hispanic] restaurant, rather than Eat 'N Park." - D.B.

"I had never heard of the restaurant before, but my aunt suggested it...the salsa was different than any kind I have ever had.  It was a little spicier than I am used to, but it was still very good...I would most definitely recommend this restaurant to anybody that likes Mexican food." - R.K.

Gran Agave (Homestead): 2 Visits

"I would definitely want to go back.  The service, scenery, and food were excellent.  That was the first authentic restaurant that I have been to...After trying the chalupa and enchilada, I would definitely want to have some more." - Z.F.

"In all, the food was good, well-priced, and had a different taste." - R.A.

Mad Mex (Shadyside/Oakland): 2 Visits

"The restaurant itself was so cute!  It had interesting paintings on the wall that reminded me of the Day of the Dead.  There was also Spanish written on them, which we attempted to translate....Since I am used to the taco meat from Giant Eagle, this definitely was a delicious change..." S.A.

Patron (Monroeville): 1 Visit

"[My meal] was served on a platter and looked very delicious - I couldn't wait to dig in...I was very pleased with my meal.  To drink I had a Mexican pop that I never had before.  It was something different and tasted like a flavored fruit punch...I enjoyed the food and the service was wonderful." - S.S.

Mallorca (South Side): 1 Visit

"I chose to go with my mom for lunch because we both wanted to try something new...When I was looking at the menu, I had no idea what to get because I wanted to try something new...I asked our waiter what was the most authentic thing on the sandwich portion on the menu...I got the Sandwich de Jamon Serrano, Manchengo, y Berros...I really enjoyed this meal at Mallorca.  It was very different and something new that I never tried before.  There is always a first time for everything." - P.F.

Smoke BBQ & Taqueria: 1 Visit

"I liked both the Agua Fresca and the chicken tacos very much.  I liked the Agua Fresca because it tasted like pure strawberry juice...I didn't think I would like the chicken tacos, but they were surprisingly really good...I would go back to Smoke because the food was awesome, especially since I don't like Mexican and Spanish food." - M.E.

I am hoping that more students try restaurants, whether they need to or not.  Most of the complaints that I have gotten are that places are too far (most of my students don't drive) or that they don't have money to go.  I keep telling them - you've got to eat!  Why not kill two birds with one stone?  (Pardon the cliche).  

I am always open to feedback, good or bad (but respectful), so please feel free to comment!  

A big thanks to my students and the restaurants that have been so supportive of my project! 

...Smoke Taqueria with Burgh Gourmand & Food Collage

I may have a slight addiction to tacos.  And smoked meats.

I can't say enough about Smoke Taqueria in Homestead - their tacos are so fresh and so delicious that they cause a constant craving.  It's SO CLOSE to where I live, yet not close enough that I wouldn't have to drive there, so I have that moment to rationalize with myself, "No, you don't need tacos tonight, you have food at home to eat," or "No, you don't need tacos today, you have other restaurants to try."

*sigh* The dilemmas of a food blogger.

Burgh Gourmand has recently become quite the addict to Smoke's tacos as well.  When I see him check in on FourSquare (recently, quite often), I won't lie - I am extremely envious, and my urge to hop in the car and drive down Route 837 kicks in.  Then my brain kicks in, rationalizing as to why I don't need tacos at that time.  

Stupid brain.

Food Collage had mentioned a few weeks back that she wanted to try Smoke Taqueria, and that we should go together sometime.  We had discussed how fantastic their tacos are with other food bloggers on the Dormont Food Blogger Tour, and it was obvious that this trip needed to happen sometime soon.

Potato salad with smoked bacon

When I received a tweet from Food Collage last week, asking if I was free to go to Smoke sometime within the next week, it was a no-brainer to check my schedule and work this trip in with her.  I also invited Burgh Gourmand, just to feed his taco addiction some more, and also so that he could meet Food Collage, as they had not yet met in person.

Jalapeno apple slaw

We asked if there were any specials before we ordered, and the waitress told us no, but that the menu would be expanding soon - YAY!  Not that the standard menu isn't amazing, but I think that I've tried everything on it now, so more options will just mean that I need to eat there more often.

*SMACK* You don't need tacos that often, Señorita!

Pork taco

BG had recently tried the pork tacos, and he commented that it was his new favorite - pork is typically not my friend, but I have not had too many issues with it since losing weight.  I also went with my personal favorite - the veggie taco - and jalapeno apple slaw.  To drink, I ordered a horchata (of course), despite the choice of pineapple agua fresca.

 

FC ordered one of the recommended pork tacos, along with a brisket taco (which I had on my very first visit), jalapeno apple slaw, and a horchata.

Chicken taco

BG went with the same tacos as FC, but instead of the slaw, ordered the potato salad, which was topped with smoked bacon (like the kind on that chicken apple taco we had last time that was SO FANTASTICALLY TASTY that I fantasize about it still...for real).  Eating these smoked meats makes me realize that I need to work a grill with a smoking element into my budget.  No joke.  Smoked bacon in potato salad is mind-blowing.  What else will smoked bacon transform into a mouthwatering meal?  

Veggie taco

I'm willing to experiment and find out.

Even after eating this, it was hard to resist any more tacos.  FC has way more willpower than BG and I, because she declined a second round of tacos due to fullness.  BG ordered a chicken taco, and I ordered a Mexican migas with chorizo, at the waitress's suggestion.

Horchata

Round 2 - same as the first.  No regrets, just a fuller belly.

In addition, my horchata was even better on this day than the last time - there was more cinnamon in it, which made it taste refreshing and autumn-like.

Mexican migas with chorizo

BG, FC, and I spent over 2 hours at Smoke, not only eating, but engaging in conversation about our food experiences, career experiences, and overall life experiences.  Having had conversations and meals with each of them separately, I knew that I enjoyed conversing and dining with each of them; however, the three of us dining together made for an even more noteworthy evening meal.

I suppose that is what happens with tacos, too - separately, the ingredients are delicious, but when they come together within the tortilla, they become more gratifying.  Separately, I enjoyed my experiences with FC and BG, but having the 3 of us come together within the walls of Smoke Taqueria, it was even more gratifying.  Gracias, mis amigos :-)

Smoke BBQ & Taqueria

205 E. Eighth Ave.

Homestead, PA 15120

Twitter: https://twitter.com/#!/smokebbqtacos

Food Collage

Website: http://www.foodcollage.com

Facebook: https://www.facebook.com/#!/foodcollage

Twitter: https://twitter.com/#!/foodcollage

Burgh Gourmand

Website: http://www.burghgourmand.com

Facebook: https://www.facebook.com/#!/BurghGourmand

Twitter: https://twitter.com/#!/BurghGourmand