Maranon (Red Hook Ballfields)

From the Salvadoran pupusa stand at the Red Hook ballfields...a cashew beverage. It really does taste nutty and sweet, with a citrus twist, though I'm not sure if there is any citrus added. This is a weird treat - It's very milky and has a thick, silky texture but doesn't feel heavy in my mouth. It's very soothing after a taste of my hotsauce-doused pupusa.

I love Franny's...

And not just for those perfectly blistered crusts. Franny's attention to sourcing their ingredients locally and organically really pays off in the taste department. Appetizers of farm fresh vegetables have such bold, explosive flavors - usually enhanced by crunchy sea salt, generous pours of delicious olive oil and dashes of artisanal vinegars. The vegetables really sing and are the highlight of meals there. On one recent trip with a couple of friends, we had a beautiful salad of dandelion greens, nectarines and huge strips of guanciale; the tastiest squash dish I've had all summer - just thin, wide strips of yellow squash and zucchini, dressed with lots of lemon juice, olive oil, pine nuts and parmesan cheese; a salad of heirloom tomatoes, all perfectly ripened and gorgeous shades of rose, red, yellow and green, with thinly sliced marinated cucumbers; and a slice of the pork and beef terrine with toasted buttered bread. (Yes, the four of us managed to put all that away and still eat four perfect pizzas - everything is just so incredibly tasty that it's hard to stop. I actually hoped that someone would order the blackberry gelato for dessert, but I didn't want to admit it. I went home satisfied and happy anyway.)

Red Hook Ballfields

What hasn't already been said about the Red Hook vendors? I want to swim in watermelon agua fresca, and I would die happy with a chorizo huarache in my hand...or hands - it actually takes two to hold one of those monsters. The huarache is a taste extravaganza, starting with a thick, spongy and greasy corn tortilla, filled with refried beans, chorizo (or pork or steak or chicken), piled with hot sauces, cheese, lettuce, tomato, cilantro and probably some other things I couldn't see. The chalupas start with a corn tortilla, dipped in a big vat of oil, fried on a griddle, then topped with salsa verde, chicken, beef, and pork (3 chalupas in a an order), lettuce and tomato. Since Alex was the 400th person in line at the huarache stand, I traveled down the row of vendors and picked up a cool, refreshing ceviche appetizer for us to share. The mixto was full of shrimp, octopus, calamari, fish and red onions in a broth of coconut milk and lime juice. The perfect light snack when you're waiting for a 12,000 calorie huarache.