Ever had a Navajo Taco? A cousin of the puffy taco, Navajo Tacos start with a funnel-cake-esque base of frybread, topped with "chili beans", lettuce, tomato, and shredded cheese, and can be found at state fairs and reservations across the southwest. Nearly impossible to find outside of Utah, New Mexico, Arizona and Colorado, though, we're bringing them to Philadelphia in the form of a pop-up dinner next Monday night.
Shiprock is the brainchild of Marcos Espinoza, the head honcho of Side Project Jerky, a small-batch producer of pho and Southwestern flavored beef jerky. His parents run Navajo Hogan, a real-deal frybread taco restaurant in Utah. Marcos' mother will be in the kitchen along with Lucio Palazzo, chef of La Calaca Feliz, cooking up chicken ropa vieja, short ribs and chili beans to top the fry bread. Also on the menu: Navajo mutton stew along with vegetarian and dessert frybread options.
The Shiprock event will be one night only at 12 Steps Down, a dive bar in Philly's Italian Market neighborhood. Tacos are $8-10 each (they are huge, almost burrito sized) and first come, first serve.
Prints of the above artwork will be available at the event and for pre-sale at a discount this week only. $25 for local Philly pick-up or $31 each from my website shipped anywhere in the United States.
The special pop-up dinner will be held on Monday, January 21st at 9 p.m.