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
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The Amano Taco stall at R.
TASTE
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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
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TASTE
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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
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