Egusi Soup & Fu-Fu Ghanaian & Nigerian staple; slow-cooked seasoned goat meat; comes w/ complimentary warm bowl of water & moist towelette to clean your hands (tradition); served w/ Fu-Fu (an African dish made by boiling starchy yam flour & then pounding them into a dough-like consistency) used to dip in the soup
Jerk Barbecue Chicken top seller; marinated chicken breast & grilled; served w/ mashed potatoes & garnished w/ broccoli
Pof-Pofs "think of a doughnut hole, on steroids" (they're big)
Chiles en Nogada chef's iconic dish; roasted poblano pepper filled w/ chicken, apple, pear, dried apricot & pecans, in a almond cream sauce & "finished w/ the colors of the (Mexican) flag" (cilantro, queso fresco & pomegranate seeds
Cochinita Pibil Yucatan-style pulled pork; pork marinated in achiote & sour orange, wrapped in a banana leaf & slow-roasted over night; topped w/ pickled red onion & Yucantan-style pico de gallo; "I have had the 'last meal' on Triple-D so many times, but I've got to tell you without doubt that is one of the best"-Guy Fieri; looks good
est. 2002; serving Mexican cuisine and carrying 250 tequilas; "three colorful dining rooms and bar make up this engagingly funky place whose menu pictures a red-faced bandito who looks as if he's waited too long for his food" (from its website)
#41 (101 Tastiest Places to Chowdown); est. 1990; combo/fusion of Chinese & Mexican; started as a 1000-sq-ft, 16-seat "hole-in-the-wall" that expanded to 5000-sq-ft w/ 150 seats; another location in Chandler, AZ
Nagada Tacos soft tacos w/ ground beef, ground pork w/ fruit mix, green pepper, creamy sauce, pomegranate; colors of white, red & green to symbolize the Mexican flag; "like Mexican Thanksgiving in a taco" -Guy Fieri
Oaxaca Black Mole Chicken Shark Taco Oaxacan specialty; legendary blend of spices, chiles, nuts & chocolate made into a rich & flavorful sauce, mixed w/ shredded chicken; served on soft taco shells; "one of the best [moles] ever...that's like Mexican mole Disneyland" -Guy Fieri; looks good
"fancy hands"; only use cage-free eggs from humanely-raised chickens, grain-fed natural Iowa pork and Angus beef; long wait on weekends; moved from 801 N 1st St location (shown at airing)
Pig Dip Sandwich top seller; wood-roasted pork loin, prosciutto, bacon, caramelized onion, and gruyere on house baguette; served w/ side of pork au jus; "that's got to be within the top 5 best pork sandwiches I've ever had, combining that with the top 5 best dip sandwiches I've ever had"-Guy Fieri; looks good
Iron Skillet Pancake available for brunch only; olive oil, dark chocolate, berry compote, maple syrup & whipped creme fraiche
shopping-boxing-food-bar "playground" located in a warehouse w/ a 1965 streamline trailer; "forgotten but unforgettable trailer made dishes reminiscent of Mom's 1960s kitchen" (from its website)
adobe diner w/ only 12 tables serving Southwestern-style; owner/chef is world-class cellist including a 9-year gig in Florence, Italy; Other Recipes: Penne a la Santa Fe
