Sunday, September 21, 2014
Inquirer Daily News

Barbacoa pop-up at Taproom on 19th

On Cinco de Mayo, South Philly Barbacoa will revisit Taproom on 19th with its slow-cooked lamb and pancita steamed in maguey leaves, served with fresh tortillas, consomme and salsas.

Barbacoa pop-up at Taproom on 19th

Cristina Martinez, South Philly Barbacoa. (From Facebook)
Cristina Martinez, South Philly Barbacoa. (From Facebook)

Cristina Martinez and Ben Miller of South Philly Barbacoa have been wowing South Philly with their Mexican-style barbacoa, which they sell Sunday mornings at Eighth and Watkins Streets.

On Cinco de Mayo, they will revisit Taproom on 19th with their slow-cooked lamb and pancita steamed in maguey leaves, served with fresh tortillas, consomme and salsas. Their first visit was a sell-out.

Martinez has been preparing this regional delicacy from a very early age. She has run a lamb import/export business in Mexico for 25 years, cooking barbacoa every weekend, and catering large parties. Her husband has been working in the Philadelphia restaurant industry for the past seven years. 

From 6 p.m. May 5, they'll sell barbacoa and pancita tacos and consomme for $3.

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