Saturday, January 30, 2016
On January 8th I got invited to the opening of a new eat in, but mainly take-out, specialty, designer taco spot called REVOLUTION TACO (2015 Walnut Street, Philadelphia, PA, 19103). The joint is jointly owned by Philly Food Truck'ees Mike Sultan, Carolyn Nguyen and Alan Krawitz, of Street Food Philly, Taco Mondo and Say Cheese.
The party maintained an abundant taco frenzy all night - every 5 minutes a tray with another variety of succulent soft taco would come into the crowd and be gone in seconds. In between we enjoyed Guacomole and chips the way I like it - chunky. And it wouldn't be a party without Sangria and Margarita's, but sorry folks, that was strictly for the opening, Revolution Taco does not serve alcohol, at least not yet.
Revolution Taco's decor is minimal, a few tables and chairs, counter seating in the window, menu board on one side, pepper wall on the other - customers are invited to help fill the 120 spaces available on the wall with unusual peppers.
So what else sets them apart from other taco shops in this city? Revolution Taco uses the taco shell as a vehicle to create unique global flavors. Some menu highlights include: house-made chorizo, homemade kimchi, confit duck, slow braised tongue, glazed pork belly, fried tofu, smoked pork cheek and more... 10 types of tacos in all, plus weekly specials. Mike was telling me a bit about his meat smoking expertise, which really shows in the Chipotle BBQ Brisket Taco.
But my favorite sampling of the night wasn't even a taco, and happened to be vegetarian, I can't wait to go back for the Spinach & Fontina Empanada! The seasoned wilted spinach and piping hot cheese, dripping from a crusty pie twinkling with a dusting of sea salt: 4 TINES and a steal at $4.
Most tacos range in price between $8 for 2 or 3 for $10, Burritos and Burrito Bowls are also offered.
|Spinach & Fontina Empanada|
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