What's Cooking on 1060: Taco Food Trend
By Hadas Kuznits
PHILADELPHIA (CBS) -- With Revolution Taco opening earlier this month in Rittenhouse Square, KYW's Hadas Kuznits focused this week's "What's Cooking on 1060" segment on the fast-casual taco food trend.
With Michael Sultan's new Revolution Taco at 2015 Walnut Street, I started thinking....is taco like the new pizza?
"I think so, personally! I think pizza is delicious, but there's a million pizza places," says Sultan. "Tacos are something that's coming from the west coast, you know, it's going through the country. It's coming here."
Over the past four years, Sultan has become a taco aficionado of sorts with three food trucks, including Taco Mondo.
"The response for tacos was overwhelming pretty much every time," he says, "wherever we went."
That's where Sultan says he honed his recipes.
"The trucks are great, they're a good stepping-stone, they're a good place to test recipes," he says. "You get that instant response when you see them eat your food."
And with his first non-mobile restaurant, Sultan has crafted a creative menu.
"Some of the highlights are, we have a tongue and cheek taco," he says. "It's braised cow's tongue with smoked pork cheek and homemade kinchi. We have a duck taco that's on a homemade scallion pancake with Peking duck, crispy skin, pickled oyster mushrooms; a BBQ glazed pork belly with a Cuban seed jicama slaw."
Hear the full podcast (runs 9:07)…
And for this week, that's "What's Cooking on 1060!"
—–
