Cinco de Mayo

Play
Pause
0:00
 
 

Caring is caring!

Embed Code:

<iframe src="http://www.splendidtable.org/embed/32996" frameborder="0" scrolling="no" width="100%" height="240px"></iframe>

509
May 5th, 2012May 4th, 2013

Mexican chef Pati Jinich, host of PBS's "Pati's Mexican Table," joins us with her take on authentic Cinco de Mayo celebrations. Jane and Michael Stern are at Eckl's Beef & Weck in Orchard Park, N.Y. And we talk to food activist and MacArthur Fellow (Genius Award recipient) Will Allen about his book, The Good Food Revolution.

Jane and Michael Stern's Roadfood

Years ago proprietor Dale Eckl reminded us that a proper roll is as significant as good beef in making the city's cherished sandwich right, a point made clear by the one served here: on a bun that is fragile and fine-crumbed but sturdy enough to hold up almost to the end even when sopped with juice, just-right salty with a good caraway zing. The beef piled into this roll is carved (when ordered, not before) to be extra thin.