Eat Maine has reviewed El Corazon,
There are other taco choices, like the carnitas, where the pork shoulder is slowly braised in its own fat and slightly crisped up before serving, and the Baja fish taco which Joe insists must “always be fried, NEVER grilled.” All their sauces are made on the truck, including a mild salsa verde and an extra hot salsa made from dried New Mexican Hatch Chilies, which he gets directly from the source because, due to the soil they grow in, there is simply no replacement for these peppers.
Drink Up and Get Happy has reviewed Po’Boys,
Po’ Boys and Pickles serves up authentic Louisiana fare in a relaxed atmosphere. It’s built a great reputation for delicious food and great prices and we agree wholeheartedly! While the $2.50 drafts are only Monday and Tuesday they are open 7 days a week. Do yourself a favor and stop by sometime. You’ll be hooked!
and The Golden Dish has reviewed Caiola’s.
I switched my order. The fish was beautifully cooked, flakey, moist and married to flavors worth the price of admission tenfold.
It was those smoked chickpeas, however, that stole the show—so typical of how Harmon comes up with these ingenious devises that are as trendy as haute hipster hangout fare anytime.