Visit Baltimore Official Guide Fall/Winter 2019 VisitBaltimore_FallWinter_2019_Final_Digital - Page 25

Corned Beef & Cabbage CUISINE: Irish... and Jewish THE BACKSTORY: Though this dish is now Tacos a common St. Patrick’s Day meal in cities CUISINE: Mexican landed after fleeing the Great Famine, it THE BACKSTORY: This staple of wasn’t typically eaten in the homeland due Mexican cuisine is so commonplace to cost. Historians believe that once the Irish that it probably needs no explanation. arrived in the United States, a search for But as the Mexican community has a celebratory meal (and more money) led expanded in Baltimore—immigrants them to buy salted brisket from their Jewish from the country now comprise over a neighbors and serve it up with familiar quarter of the growing Latin population potatoes and the cheapest vegetable, here—better tacos and other Mexican- cabbage. It later became associated with influenced food are becoming widely Irish cuisine and the March holiday—at least available. We’re partial to the taquerias here in America. like Baltimore, where thousands of Irish whipping up street-style versions, with handmade tortillas and delicious fillings like carnitas and chorizo—house-made salsa is a must. TASTE IT The Amano Taco stall at R. TASTE IT Most of Baltimore’s Irish pubs serve this combination on their regular menus. Try it at Slainte Irish Pub, James Joyce Irish Pub & Restaurant, Tír na nÓg Irish Bar & Grill, Ale Mary’s or Mick O’Shea’s. House serves up creative artisanal takes on family recipes, such as chorizo with arbol chili salsa and pickled onion, or vegetarian poblano peppers and onion with corn and lime-cilantro aioli. At Sinaloan-inspired Cannoli Clavel Mezcaleria, the tacos go gourmet and bold atop hand-pressed tortillas, CUISINE: Italian with combinations like lamb braised in Mexican coffee, Modelo Negra and THE BACKSTORY: An Italian treat spices, and classics like barbacoa and straight from Sicily, cannoli involve a beef tongue. Vida Taco Bar in Harbor crispy pastry-shell tube stuffed with Point uses local ingredients whenever thick, smooth ricotta cream and dotted n possible, combining traditional Mexican with chocolate chips. Baltimore’s cuisine with experimental ingredients Italian population, while once large, such as vegan bahn mi or soft-shell crabs. (Or head down Eastern Avenue from Broadway to Patterson Park for Kimchi CUISINE: Korean has dwindled in the last century—but the country’s traditions remain strong, especially in the tight-knit Little Italy. An a leisurely taco tour. Here, a string of THE BACKSTORY: A kitchen staple that’s abundance of family-owned restaurants taquerias, tortillerias and food trucks like K Korea’s version of sauerkraut, this and authentic Italian markets dot the city, sit nearby one another, including local spicy fermented dish typically features serving up flavorful pastas and pastries. favorite Tortilleria Sinaloa.) napa cabbage and radish, flavored with gochugaru gochu chili powder, ginger, garlic s and scallions. TASTE IT TASTE IT The most famous (and local favorite) cannoli is made at Vaccaro’s, in business for more than At the Korean-inspired Dooby’s, 60 years. The original shop is still on find kimchi spicing up many of Albemarle Street in Little Italy, but they the di dishes, including fried rice, burgers, also now have locations in Bel Air, Hunt potat potato salad and even ketchup. Valley and Canton. Q B A LT I M O R E . O R G 23