Chicago Sun-Times
Tasty morsels about Chicago's food scene

James Beard Awards: Salpicon at the gala

| No Comments

Upstairs, a man says, "There's this pork on a kind of cracker downstairs - That's the best."

Downstairs, Priscilla Satkoff of Salpicon, 1252 N. Wells, dishes out Tostaditas de Tinga: crispy tortillas mounded with shredded pork and chorizo in a chipotle-laced roasted tomato sauce, topped with Mexican cream and avocado.

Bypassing the plates, elegantly attired men and women reach for easy finger food. Crisp tortilla, tender shredded pork, a touch more fat in the form of avocado and cream . . . you can't blame the guests if they go back for thirds or fourths. After all, it's only a mouthful - and they're not as lucky as Chicagoans. If they have a craving tomorrow, then they have to board a plane.


Leave a comment

About the blog

Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



About this Entry

This page contains a single entry by Janet Rausa Fuller published on May 3, 2010 9:59 PM.

James Beard Awards: Alinea is tops for service was the previous entry in this blog.

Next for Grant Achatz? Next is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.