Friday, August 22, 2014
Inquirer Daily News

Monk's chef creates a taco for Sancho Pistola's

"The Champion" has Asian style braised rib cap with giardinera (carrots, onions, red bell pepper, cucumber, green beans, olives, jalepenos, pickled in red wine vinegar and oil) on a corn tortilla.

Monk's chef creates a taco for Sancho Pistola's

"The Champion" has Asian style braised rib cap with giardinera (carrots, onions, red bell pepper, cucumber, green beans, olives, jalepenos, pickled in red wine vinegar and oil) on a corn tortilla.
"The Champion" has Asian style braised rib cap with giardinera (carrots, onions, red bell pepper, cucumber, green beans, olives, jalepenos, pickled in red wine vinegar and oil) on a corn tortilla.

Sancho Pistola's in Fishtown continues its Fishtown Taco Exchange program - in which it imports local chefs to create taco -  with chef Keith Ballew of Monk's Cafe.

"The Champion" has Asian style braised rib cap with giardinera (carrots, onions, red bell pepper, cucumber, green beans, olives, jalepenos, pickled in red wine vinegar and oil) on a corn tortilla.

It'll be priced at $12 for two from 9 p.m. to midnight Monday, April 21.

More coverage
 
By George: Burger stand coming to Reading Terminal
 
Report: Penn has best college food in region
 
Makeover at Jake's Sandwich Board
About this blog
Food news, tips and other food-centric dispatches!

Drew Lazor Philly.com
Michael Klein Philly.com
Latest Videos:
Also on Philly.com
Stay Connected