New South Street Mexican Las Bugambilias (who we’ll have a menu for shortly) just got their moment of glory in the South Philly Review and it sounds pretty damn good:
Since my seafood soup was so satisfying, I wanted to try a meat dish for my entrée. Cochinita pibil ($14) is Mexico’s salute to pork. What I like about this meal is the pork is slow-cooked and shredded, marinated in achiote and served with a puree of black beans Molina piped from a pastry bag, as well as rice and marinated onions. I love shredded pork and this dish did not disappoint. It could have been hotter, so our server apologized and brought me another, which came out as steamy as our soups. The portion was so generous, I toted some home for lunch.Carl went for the beef, specifically molcajete arrachera ($16), which consisted of tender skirt steak simmered in a rich molcajete sauce that imparted a beefy flavor. The dish, served in a hot molcajete, contained cactus leaves, chopped scallions, coriander and Oaxaca cheese. A molcajete is a vessel made from lava rock and it is primarily used to serve guacamole, but also for other dishes. It is a mainstay in the Mexican kitchen and kept Carl’s dinner searing. The dish came with rice, beans and guacamole.
New South Street Mexican Las Bugambilias (who we’ll have a menu for shortly) just got their moment of glory in the South Philly Review and it sounds pretty damn good:
