Las Bugambilias

It was a completely perfect day. Seventy two degrees, sunny, my 27th birthday. Angela was coming in to town because her birthday is just two days after mine and we try to celebrate together when we're close enough to do so. I took the bus into the city to meet with some folks about an exciting possible writing opportunity, walked home along the parkway, taking a few pictures along the way. Then I treated myself to this delicious water ice and sat in the sun by Eastern State to enjoy it.

The fun really started when my friends started to gather at our house and we were all(mostly) wearing fun colored pants!

After a few great drinks, we were all starving and I was delighted that we were headed to Las Bugambilias on 2nd and South Streets. I'd heard great things about it in the papers and had eagerly been awaiting going there to taste for myself. Due to the aforementioned drinks and the drinks that subsequently entered my system at Las Bugambilias, the photo quality in this post is not the best. Additionally, this high level of alcohol consumption resulted in no note-taking at dinner. That, coupled with the unfortunate situation that no menu exists online for Las Bugambilias means this post is complimentary but hazy in recollection of details and names of dishes, please forgive me.

We started with the guacamole, of course. It was delicious. We were ravenous and the portion was not the most generous, so it was gone in minutes. It was nicely balanced with garlic and lime, and nice and chunky. The chips were also worthy of a mention themselves. Clearly made in house, they were thick, crunchy, not oily and lightly salted. The perfect transport for the tasty guacamole.

Empanadas were also devoid of characteristic oiliness and filled with tender niblets of corn, peppers and cheese.

Deliciously melty Oaxaca cheese baked with crumbled fresh Chorizo sausage was served with mini flour tortillas and really pleased the non-vegetarians at the table.

Small but thick corn masa cakes called sopes are a favorite of mine in general. Las Bugambilias does a few different preparations with various proteins, but we opted for the veggie variety. Black beans, salsa fresca and fresh cheese topped these warm sopes with a cool bite.

Quesadillas were also a hit, filled with flavorful cheese and huitlacoche, a fungus that grows on ears of corn. I'm going to make an effort to eat this more and maybe try to cook with it at home, it's very good!

Vegetarian enchiladas were stuffed with beans, peppers, onions, and cheese, then covered in a green chili sauce. Accompanied by black beans and rice, they were a satisfying and delicious preparation.

Enfrijoladas also went over well, everyone was a fan of the black bean sauce that enrobed the stuffed tortillas. It was creamy, spicy, and addictive. I've been thinking about it for weeks now.

The advertised tenderloin filet special was grilled to order after being stuffed with cheese and spinach. It was made extra special with some of the same guacamole we enjoyed earlier as well as a pasilla pepper sauce.

Named for the vessel it's served from, the steak molcajete was ridiculously good. Tender pieces of steak, peppers, onions, and nopales were swimming in a thick spicy sauce that begged to be lapped up with a spoon.
I didn't choose any of the desserts, but they were all very good. A candle was stuck in this one and I look terribly silly blowing it out, but overall the picture perfectly captures that moment, so I had to share. The cake had walnuts and spiced frosting.

Churros are deep fried pieces of dough dusted with cinnamon and sugar and they're pretty much awesome all the time. What makes them even more awesome at Las Bugambilias is that they're served with caramel sauce and chocolate sauce to enhance your churro experience.

Finally, chocolate tres leches cake. A vanilla cake soaked with a combination of three milks and cocoa. It was great and a nice change from the traditional version.

For a special occasion, or any occasion, I'd definitely suggest a visit to Las Bugambilias. Delicious cocktails and delectable food are both easily found at this traditional Mexican restaurant on South street.

Las Bugambilias
148 South Street
Philadelphia, PA 19147
215.922.3190

Chocolate Graham Layer Bars

On a recent Sunday I got a last minute invitation to an impromptu BBQ. Because it was a nice day and I didn't want to heat up the kitchen, I decided on a quick and easy no bake bar recipe similar to a Nanaimo Bar.

For the chocolate graham crust:
1/2 cup (1 stick) butter
1 1/2 ounces of unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup chopped nuts (I used walnuts)
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

Line a 9X9 glass dish with non-stick foil or regular foil that you've sprayed with non-stick cooking spray.

In a medium sauce pan, melt the butter and chocolate together over low heat.

When the chocolate and butter are completely melted, add the crumbs, nuts, sugar, water, and vanilla, and stir to coat all the crumbs. Press this mixture into the prepared pan and stick it in the fridge to cool.

For the frosting layer:
2 cups powdered sugar
1/4 cup butter, softened
2 tablesppons milk
1 teaspoon vanilla extract
1 1/2 ounces of unsweetened baking chocolate, melted.

Cream butter and sugar, add vanilla and milk and mix thoroughly. Spread the frosting evenly over the chilled crust. Melt the baking chocolate and transfer to a pastry bag or ziploc bag. Cut a tiny hole in the bottom corner of the bag and drizzle the melted chocolate over the frosting in a decorative manner.

Chill the bar until the chocolate is set. Use the foil to remove the bars from the pan, place on a cutting board and use a sharp knife or a pizza wheel to cut the cookie into 16 squares.

Keep in the refrigerator

Fruit Salsa with Cinnamon Chips

Last night was Wednesday night and Wednesday night at my house means Top Chef night. Liz recently returned from Mexico with a nice bottle of Tequila to share with us and though that having a Salsa party on Top Chef night would be the perfect occasion at which to consume some fine Mexican tequila.

This was a really fun idea because salsa comes in all sorts of variations. It was easy to use an ingredient in an unusual way and still come up with something yummy.

Starting from 12 and moving clockwise we have Fruit Salsa with Cinnamon Chips (recipe to follow from me) Pureed Tomato and Avocado Salsa from Karlina, Salsa Two Ways from Shannon (she used the exact same ingredients for each bowl, but roasted and cooked one and left the other raw) In the yellow bowl, Cheesy Salsa from Liz, Avocado and Kiwi Salsa from Alison (this was my favorite of the night, but Alison committed a major faux pas by not telling the vegetarians that her dish contained fish sauce!) and finally in the white container in the middle, Cucumber and Corn Salsa from Mindy.

Fruit Salsa

Mango (1)
Kiwi (2)
Strawberries (1 pint)
Orange (1)
Pineapple (1/2)
Green Pepper (1/2)
Green Onions (1 -2 onions)

Chop all of the fruit into very small dice, add the green pepper and green onions that you've diced slightly smaller than the fruit, and squeeze the juice of one whole lemon over the top. Store salsa in the fridge until ready to serve.

Cinnamon Chips

1 package flour tortillas (taco sized)
Cinnamon Sugar
3 Tablespoons of butter, melted

Brush tortillas with melted butter, sprinkle with cinnamon sugar and cut into six chips per tortilla. Place chips on a foil lined baking sheet and bake at 350 for 7 to 8 minutes.

The cinnamon chips are very good, but the salsa is also delicious with the slight saltiness of a regular corn tortilla chip. Try them both and tell me what you think.