Robert Sietsema shares with us a list for his five favorite breakfast tacos: “Sadly, breakfast tacos are few and far between in Gotham, and you have to behave like a ferret to find them.”
What’s the story behind Sichuan mapo tofu? The dish features bean curd, ground meat, fermented bean paste, chile oil, and, of course, Sichuan peppercorns, often in abundance.
Fork in the Road received a lot of great recipes this week. Our favorite was the coconut curry shrimp from Cambodian sandwich shop Num Pang, followed by the recipe for Sri Lankan Crab Curry.
Sietsema gives us his reasons why banning ‘pig gulp’ sodas in NYC isn’t such a bad idea: “We teach moderation in drinking booze, why not moderation in drinking sodas?”
Tejal Rao reports that Jonathan Waxman of Barbuto was recently appointed “culinary adviser” for Rosa Mexicano and will be rolling out a temporary menu in New York inspired by the time he spent in Baja.
Momofuku Milk Bar is now serving crackpie in Montauk.