Pork n Beans

Just a couple of shots from the run up to yesterday's Aperitivo happy hour. Those handsome slabs are pork bellies. After an overnight cure in salt/sugar, we braised them in a smoked pork broth and then crisped them with some nicely ripened peaches. Smokey, salty, sweet and delicious. They came out pretty darn good. Also those little legumes swimming in oil are ceci beans. We cooked them up with a bit of hibiscus and garlic and served them with a spicy harisa and some house cured salt cod. Pretty good as well. Stop on by our happy hour next week. It's always nice to see you

cheers

Join Us For Dinner In August

Tacos and Raspados

Photo by Jarkko Cain

Photo by Jarkko Cain

Photo by Jarkko Cain

photo by Patrick Leonard

Photo by Patrick Leonard

photo by Patrick Leonard

We're hard at play enjoying the great weather and long days. A few weeks back Holocene hosted our beloved PICA's 15th birthday party. The shots above are from the ad hoc taco and raspado stand that we opened for the night out in front of the space. I can't imagine how it could have been any more of an enjoyable evening. The sweltering afternoon heat made the cool raspados an instant hit. And those smoked pork tacos had even vegetarians a little weak in the knees We were sincerely overjoyed as friends, family and strangers strolled up to sample our humble take on a Mexican street party.

Thanks for coming out.

Salud!