Hunger Street Tacos

Orlando has a plethora of fantastic Mexican restaurants, from the upscale to the cheap and casual, from Americanized to authentic.  One that is consistently in the pantheon of best Mexican food is Hunger Street Tacos (http://hungerstreettacos.com/) on Fairbanks Avenue in Winter Park, moments from I-4.  Brothers Joseph and David Creech, the chef-owner-operators, serve a unique menu of authentic street foods you would definitely encounter in Mexico City, and most of their dishes are totally singular here in Orlando.  You won’t find them on most local menus, and even if you did, you won’t find their equals.  I love the Creech Brothers’ story on the Hunger Street website that describes their formative years spent in Mexico and how they studied the local street foods and authentically recreated them here, starting with a catering business and culminating in their restaurant, in the original location of the now-legendary 4 Rivers Smokehouse.

Unfortunately, Hunger Street Tacos is too far from my job to dash off there for lunch, and since I work late and they are closed on Sundays, I don’t make it there nearly often enough.  It had been far too long since my last visit, but thankfully my wife and I recently made it back there on a Saturday at 11 AM, while they still served some special brunch menu items, but before it got too hot and before they got too crowded.

As usual, we arrived hungry and over-ordered, so we could try a bunch of different dishes and end up with delicious leftovers for later:

Sauteed mushroom quesadilla ($4.75) for my wife, and vegetarian tinga quesadilla ($4.75) for me, on crispy grilled flour tortillas.  I love the vegetarian tinga, with sauteed onion, garlic, cabbage, and chipotle peppers that made it the spiciest dish I tried (but not too spicy, for those who fear the heat).  Both quesadillas include Chihuahua cheese (which, I must clarify, comes from the Chihuahua state in Mexico, not from actual chihuahuas).DSC02060

Campechano taco with pulled brisket and crumbled chorizo ($3.75) and fried avocado taco ($3.75).  This brisket is crispy from being cooked in a hot griddle after being slow-cooked, and the fried avocado is the perfect consistency — light and crispy outside, warm and soft on the inside.  DSC02061

Hibiscus and guacamole taco ($3.00).  Yes, they are actual hibiscus flowers, and they are so delicious.  They remind me a little of one of my favorite vegetable dishes, braised red cabbage, with their look and texture underneath that delicious fresh guacamole and tomatoes, but it’s hard to fully describe their unique flavor.DSC02062

Rib taco ($4.75), a current special that will eventually be added to the regular menu.  It is a bone-in pork rib, and the meat is so tender, you can simply squeeze the rib inside the tortilla to pull out the bone.  DSC02063

I was so excited to try the al pastor taco ($3.75, I believe), but it wasn’t ready when we arrived at 11 AM on a Saturday!  Luckily, they had it ready before we left, so I had to go back inside to order one.  It was totally worth the wait — one of the best al pastor dishes I’ve ever had, and that is one of my favorite dishes to order anywhere.  The marinated pork is sliced fresh off a vertical trompo (think of how gyro meat or shawarma is often sliced off a rotating spit), and I don’t think anyone else in the city does it this way.  The taco came simply garnished with onions, cilantro, a nice piece of fresh pineapple, and squeezing a lime wedge over it made it pure perfection.
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This is Hunger Street’s chicharron de queso ($8.00), a house specialty that you cannot order to go, since it wouldn’t be the same when it isn’t hot, fresh, and perfectly crispy.  Yes, this is gouda cheese, melted, stretched, and fried until it has almost a potato chip consistency.  It comes with guacamole and spicy red salsa, and my advice (really Chef David Creech’s advice) is to use the crispy cheese to scoop up some of both, so you get all the flavors and textures in one bite.  This would be a fantastic dish for low-carb and keto dieters who want something crispy and salty and are in chip withdrawal.  Been there, done that!DSC02064The chicharron de queso was so huge, we couldn’t finish it at the restaurant, so we ended up bringing a lot of it home.  Wisely, I didn’t put it in the refrigerator, where it might have turned soggy.  I left it on our kitchen counter on an uncharacteristically cool April day, so it was still mostly crispy later that evening.

And finally, this is one of their Saturday brunch dishes, churro French toast ($7.90), created from English muffin bread from Orlando’s own Olde Hearth Bread Company.  Light and eggy and dusted with cinnamon and sugar, this is what convinced my wife to have an early lunch here, and she absolutely loved it.  It was beautiful to behold, and its taste lived up to its looks!  DSC02065

I can’t say enough good things about Hunger Street Tacos or the warm and welcoming Super Creech Bros.  While geography and timing keep me from going as often as I would like, it is one of those Orlando restaurants that is constantly experimenting, improving, and impressing.  It never disappoints.  That al pastor is my new gold standard, and if you’re a vegetarian or have vegetarian friends, I can’t recommend it highly enough, with dishes like the hibiscus taco, chicharron de queso, vegetarian tinga quesadilla, mushroom quesadilla (more for you!), or the squash blossom quesadilla, which we didn’t even order this time.

Bosphorous

On Sunday evening, I met a friend at Bosphorous, the beautiful Turkish restaurant on Park Avenue in Winter Park.  (https://www.bosphorousrestaurant.com/)  It is one of my favorite restaurants in Orlando, and it never disappoints.  This time was no exception.

My friend had never been there before; I suggested it because she is vegetarian, and other vegetarian friends I’ve brought there thought they died and went to heaven, with all the delicious options to choose from.

We shared the mixed appetizer platter with puffy lavas bread, which is almost a requirement when you eat there.  The soft, pita-like bread will arrive at your table puffed up with hot air, and you need to pierce it with fork tines to deflate it to avoid being burned.  Then rip off pieces and go to town with the cool, refreshing dips in the platter.  I have said that everything tastes better in sandwich or dip form, and these dips are among the finest around.  The platter also comes with one of Bosphorous’ stuffed grape leaves, sliced in two, and a few kalamata olives and cornichons (tiny pickles, which I love, even though I’m normally not big on pickles).  You have to order the lavas bread separately, but you’ll regret it if you don’t!

One of my favorites is the savory tomato and sauteed eggplant dip called soslu patlican.  I could eat a whole jar of that stuff in no time.  I should really learn how to make it myself!  The platter also includes babaganoush (smoked eggplant dip), tabbuli (similar to couscous), ezme (a spicy salsa-like dip with tomatoes, onions, jalapenos and other peppers, and walnuts), and haydari (a thick, creamy yogurt dip with walnuts).

My absolute favorite, which my wife loves too, is taramosalata, which is a creamy, salty, fish roe concoction.  Unfortunately, it wasn’t included this time, replaced with a thin, creamy dip called cacik, with yogurt, cucumber, mint, and dill.   (My brilliant brother, one of my most loyal readers, suggested cacik might be etymologically related to the similar Greek yogurt sauce tzatziki, and he’s probably right!)  I guess without the taramosalata, the whole platter is vegetarian, so that makes some sense.  It doesn’t even seem to be on the menu anymore!

If you don’t want to spring for the whole platter, you can always order any of these dips separately, but for first-time diners, I strongly recommend trying them all, so you can pick out the ones you like best.  My least-favorite is the hummus, because it’s just plain hummus, which I eat all the time.  I wonder if they let you mix and match.  It never occurred to me to ask!

While my wife and I usually share the mixed appetizer platter and an order of doner kebap (similar to gyro meat, and served on a bed of rich and buttery rice pilaf, perfect for wrapping up in the lavas bread), this time I tried something new to me: the lahmacun, which is like Turkish pizza — flatbreads that were at once both crispy and soft, covered with ground lamb in a piquant sauce.  It comes accompanied by shredded, pickled red cabbage, beets, and red onions (love it!), plus some mixed greens and sliced tomatoes.  You put the vegetables on the lahmacun half-moons, pour on a little of the incredible vinaigrette dressing, fold it, and eat it like a sandwich.  I loved it.

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My friend ordered the spinach and feta pide, a pastry “boat” that was warm and soft, stuffed with sauteed spinach and melty, cheesy goodness, topped with sliced tomatoes.  She was suitably impressed.

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Unfortunately, my wife was down for the count with a migraine to end all migraines, which is the only reason she didn’t join us for dinner.  But I ordered another mixed appetizer platter and a whole lavas bread to bring home to her, which she appreciated.  (Except they forgot the stuffed grape leaves on this one — First World Problems Alert!)  This is one of the ways you make a marriage work, you guys.

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