These Pop-Ups Are Cooking Up Latin Fare With A Twist
Jibarito Shack
Angel Medina and company are a Bronx-based food pop-up that does events around New York City and New Jersey specializing in Puerto Rican and Dominican flavors.
Angel grew up eating peasant style dishes packed with spices, his favorite dish being sancocho, a hearty soup but holiday cooking was his biggest culinary influence. “I would wake up to these amazing smells and be forced to help my mom grate green plantains so she could prepare a ton of pastales,” he says, adding “I also draw upon the African, Chinese, Middle Eastern and Taino cultures that helped shape the Latinx Caribbean islands.”
Jibarito Shack has quickly become known for their namesake dish, the Jibarito Sandwich, commonly known a patacones—a burger with fried plantain “buns.” But while this dish may be the most famous, other menu items include El Jbario, pulled pernil, Dominican salami, Swiss cheese, spicy pickles, and Angel’s favorite dish Dominirican Falafel, mashed green, and sweet plantain, mixed with sofrito and dusted in yucca flour before being deep fried. “I love this item because of how closely it resembles actual falafel, it also packs a lot of flavor for such a simple dish,” says Angel.
Follow Jibarito Shack on Instagram to find where they’re popping up next
Believe Me I Can Cook
Believe Me I Can Cook isn’t just the name of the business, it’s also proven to the be truth for William and his partner Kanlaya. “We're called Believe Me I Can Cook because when our friends look at us, they say ‘You can cook’ I didn't know,” says William. Their unique menu reflects two distinct cultures that come together in harmony on the plate, Puerto Rican and Thai fusion—a beautiful mix of the pair's backgrounds that started by mixing leftovers in their home. “I loved cooking rice and beans, and Kanlaya loved making chicken satay, we wouldn't cook them on the same night but always a day or two between them,” says William, adding “I could never cook for two.”
William learned how to cook the rice and beans from his Grandmother, “I can remember watching her almost every night cooking the rice and beans. After watching her a few times, I knew I could take the recipe and make it my own.”
The couples signature dish is the Spicy Popcorn Chicken, “everyone comes up to us, and we're happy to offer a sample, I like to start off with ‘Hey would you like to try a sample of our popcorn chicken it's spicy!’ After they take the sample, I follow up with ‘Drinks are $10 a pop after!’” He adds, “It always makes me smile when people say ‘Oh wow that's good I just can't stop eating it.’
You can find Believe Me I Can Cook on Facebook and Instagram or by phone at 857-753-6319
City Tamale
Israel Veliz has been making traditional and innovative tamales out of their Hunts Point storefront since 2016. “In Mexico, you wake up, you get dressed and you to take the train or bus, instead of donuts and coffee, you would get a tamale,” says Israel of the everyday popularity of tamales in Mexico.
While Israel does not consider himself a chef, he insists “I have a good taste for food,” successfully adapting his mom’s tamale recipe. The tamales are steamed until the masa is moist and tender, wrapped neatly in a cornhusk bursting with flavor fillings.
The Cheesy Jalapeño is one of the best sellers on the menu, a cheese tamale served with corn, pickled onion, and jalapeño. City Tamale also serves a variety of more traditional meat stuffed tamales like Salsa Verde con Pollo, chicken in green tomatillo sauce and Salsa Roja con Pernil, pork shoulder in a spicy red sauce as well as vegan and vegetarian options.
Visit City Tamale 1316 Oak Point Ave, Bronx, NY
Follow City Tamale on Instagram
Don Ceviche
Lenin Costas started his Peruvian pop up “Ceviche Bar” in 2017, debuting at LIC Flea in Astoria, and has since gained popularity thanks to his deliciously spicy signature dish, ceviche.
The ceviche is a generous portion of freshly cut fish doused with a lime juice sauce and topped with spicy peppers, Peruvian corn, roasted corn, thinly sliced red onions and chunks of sweet potato. The dish is perfectly balanced, acidic, spicy, soft, crunchy and sweet. “For Peruvians, the ceviche has got to be spicy,” says Lenin.
Don Ceviche also serves up dishes like Chicharron De Pescado, crispy batter fried chunks of fish topped with onion, sweet corn, cilantro, and a special “Peruvian Sauce.”
Find Don Ceviche on Instagram and check out their website to see where they’re popping up next.
Try these culinary delights (and more) at The Bronx Night Market Season Finale on October 27th at Fordham Plaza, 4 p.m. to 10 p.m.
