The pastrami taco from Mexican-inspired Jewish pop-up Malli | What We’re Into
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- Опубликовано: 25 июл 2024
- The pastrami taco is the focal point of Malli, Elizabeth Heitner and Nestor Silva’s “Mexican-inspired Jewish pop-up,” which they launched last summer at Melody Wine Bar.
For the story click: www.latimes.com/food/story/20...
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It’s been a minute but we’re back with a new episode of “What We’re Into.” This week is all about the pastrami tacos from Malli. Do you have a favorite pop-up operation? Let us know in the comments below and thanks again for watching!
Mmm,mmm. Excellent taco review! I had blue corn tortillas in Mexico City. Just one vendor. They were actually a very dark greenish blue. 😆 These look beautiful.
I'm from Mexico and I'd love to eat that taco, it looks very yummy. 😋🤤
That looked absolutely delicious! The meat was gorgeous...as were all the ingredients! Love the melted swiss!
Years ago we had a similar restaurant in Las Vegas called Kosher Burrito.
Gorgeous all around! This rocks.
😋 🌮 👏👏👏
That looks so good! Thought Melody closed for some reason. Glad to see it’s on n crackin.
The taco 🌮 looks appetizing.
Yum!
Subscribed to channel and will see you on the next one 👍😀😉.
Thank you!! 😄🙏
I kind of wonder why this isn't just called Brisket taco, since they don't mention brining or steaming the meat. I don't think this would taste bad as is (I love smoked brisket, make it myself, but I don't call it pastrami, because I don't brine or steam).
Hi! Elizabeth does brine her pastrami and she smokes it for 12 hours on an offset smoker- which doesn’t require steam because she cooks it through to 203 degrees. 🤠🥰♥️
did you not see the color of the pastrami when she cut into it? it was obviously brined
@@JaqueesKepler it didn't seem obvious to me - since it was refrigerated.
I read the story in the newspaper first (yes, there are still people who like to hold the actual newsprint) and only then did I come here to watch the video. Jenn's story goes into detail about the process the meat goes through before it is finished just before serving. It is definitely pastrami.
Just like I wonder why you're not called fer instead of ref so there's that
Guacamole 12$ GTFOH.. no thank you. cook at home people..
Avocados are pretty expensive nowadays and not sure if you ever been to a restaurant but restaurants need to pay that person a decent wage to live in LA it's not like in Mexico where wages are like $5 a day. Also if everybody would cook at home there wouldn't be no restaurants. I'd say whoever can afford it, go for it!
@@tfi1213 so then maybe the smart business move would be not to buy avocados or anything that’s high priced..........
@@chuckwinslow2024 so don't buy any item that's expensive? That is the dumbest thing I've heard in a long time. If that's the case, we would all be eating mcdonalds everyday.
@@tfi1213 how’s it dumb ? Obviously you don’t know p&l systems or how costing works. Using avocados right now for guacamole is not sustainable.
And no , people would eat at taquerias everyday if they didn’t want to pay 12$ for said bowl.
@@tfi1213 I’m talking about whoever is in control of purchasing & planning their menus has the option to not buy / place items on the menu that are being affected by inflation. The dumbest thing I’ve ever heard is encouraging people to go spend 12$ on guacamole in a gentrified neighborhood lol