Pipianes

Play
Pause
0:00
 
 

Caring is caring!

Embed Code:

<iframe src="http://www.splendidtable.org/embed/32928" frameborder="0" scrolling="no" width="100%" height="240px"></iframe>

481
May 21st, 2011May 26th, 2012

Chef Roberto Santibañez, author of Truly Mexican, introduces us to the Mexican world of pipianes. Sally Schneider discusses her short list of favorite blogs, and Jane and Michael Stern have found first-rate Mexican food at a gas station in Dallas.

Jane and Michael Stern's Roadfood

Tacos, 24/7. $1.40 each. Between 5am and 10am, they are available filled with eggs along with bacon, chorizo or potatoes. Non-breakfast varieties include picadillo (spicy ground beef with diced potatoes), beef or chicken fajita (sautéed with onions), barbacoa (roast beef), and pastor (pork). Standard garnishes, unless refused, include chopped raw onions, cilantro, hot sauce, and a wedge of lime. They are modest-sized so that three or four make a meal; I saw burly workmen getting half dozens for lunch.