this place is very good. I enjoyed everything but the highlights were the scallops, cornbread, stew with flour tortillas, and the pork chop with a 30% fat cap.
best seat in the house is the chef’s counter with your own fan.
“Dumplings” in PA/NJ/DE is basically just a piece of dough lol I am not kidding. Same with “pot pie” it’s not the Marie Calendars you had in your mind it’s literally dough lol. It’s more of a noodle imo. PA Dutch food is super heavy it’s good but I can only eat so much. Apple dumplings and apple butter that’s what I am talking about! Lebanon bologna is also good.
It’s basically just a real good heavy chicken soup with some dough
Unless you’re the ladies at El Ruso churning out hundreds of tortillas by hand, Having an electric tortilla press is a game changer for flour tortillas for the average home cook. I got mine slightly cheaper in DTLA and it’s a dream. Don’t feel bad, even sonoratown uses them.
It makes for paper thin consistent results and par cooks it so there’s no shrinkage. You can then store it refrigerated for 2 weeks easily or even freeze them and super easy to finish off on hot griddle.
