Over a week has passed since our first trip into Boston with el Trucko. It took this long to get back on our feet after all the excitement and energy it went into it.
We loved every second of our short stay, thank you Boston for making it so memorable and thank you Edith, Jessee, Mindy and Sara for the superb job putting this First Throwdown together so quickly.
Our team took the nonstop route which meant leaving our kitchen at 2:00 AM on Friday and returning to Times Square 26 hours later. I want to thank all of them for being so amazing and making it all happen the way they did.
BTW: We won the Best Seafood category with our Jamabalya!!!!
Here are some of the pictures we too, hope you enjoy them.
The Travel+Leisure Global Bazar brings a collection of world, T + L editor-selcted experiences all under one roof. For one weekend, food, spirits, music, perfomances, shopping places, and people from around the world come together. It’s electric, authentic, and full of fun and surprises around every corner.
Come join Nuchas at this incredible event that will challenge all of your senses.
We could easily say that last saturday was by far, the most fun we had since launching the truck 2 months ago. The whole event was flawless and the crowed fantastic. Great music, amazing arts and crafts and a … Continue reading →
Inevitably, there are a few things that Ariel Barbouth must clear up for customers at his Times Square empanadas stand, Nuchas.
First of all, his empanadas are baked, not fried like the Columbian or Dominican versions of the crunchy, meat-filled hand pies. Second, as it turns out, Argentines are every bit as snobbish about empanadas as New Yorkers are about pizza.
“You just don’t buy empanadas from everybody,” Barbouth cautions.
Third, you can ask all you want but he will not, cannot, supersize his empanadas. Ever.
And fourth — most importantly — is that while his empanadas can easily fit into the palm of your hand, you should not consider them a snack or even a meal but an experience, the warmth of the dough and the taste of the meaty pulp as unexpectedly transformative as a bicycle ride on a cooing spring day, or a work of art that snatches your breath away. What Barbouth is going for is the unmistakable look — equal parts joy and bewilderment — that appeared on the faces of two friends when they visited him in Buenos Aires six years ago and took their first bites of the freshly baked empanadas he’d just fetched from a corner bistro.
“It’s kind of like Forrest Gump said, you know — when you open up a box of freshly baked empanadas,” the 40-year old Barbouth said on a sunny spring afternoon outside his bustling food stand. “It really is a box of possibilities. In Argentina we take it for granted, but when I saw the reaction on their faces in that moment, I knew I wanted to take empanadas mainstream.”