Opening special for those who have had their fill of turkey and other Thanksgiving fixin’s, or others who can’t get there during the work week, the PB Steak taqueria pop-up, Taco Belly, will hold a special lunch service Saturday, November 30, 2013 from noon to 3 p.m. Normally open just Mondays through Fridays from noon to 3 p.m., the Pubbelly-style taqueria will serve-up their usual menu of house made salsas, small plates, salads, sandwiches, sides and of course, tacos, alongside hand-crafted tequila and mezcal-based cocktails, fresh margaritas, micheladas and more.
Pulling from his experience as corporate chef of Mercadito restaurant, and his sous chef’s Mexican heritage, Pubbelly Group Culinary Director Jose Mendin mixes techniques and flavors from traditional taco stands with his signature Pubbelly touch. Small plates ($3-$9) include made-to-order guacamoles; Hamachi, Maine lobster and mahi-mahi Ceviche Taquitos; Quesadillas de Elote (roasted corn on the cob quesadillas) with charred sweet corn, mushrooms, huitlacoche (corn mushroom) and truffle; Queso Fundido (melted cheese) – Chihuahua cheese, braised short rib and poblano rajas (poblano pepper strips); and Queso sin Fundir – whipped burrata cheese with pickled onions, morrones (peppers), corn and coleslaw, served with warm tortillas. Salads and Sandwiches ($6-$10) include the Ensalada Taco Belly – romaine, corn, pico de gallo, radishes, avocado, beans and chipotle ranch; La Mexican Burger topped with guacamole, crema and queso fundido; and the Tostada de Bacon with housemade bacon, salsa roja, heirloom tomatoes, queso, and crema Mexicana on fresh housemade tortilla. Sides ($2-$4) elote Mexicano (Mexican-style roasted corn on the cob); frijoles charros (stewed pinto beans) and chiles toreados (roasted jalapeño peppers).
Tacos ($3-$6) take center stage as Mendin and his crew fill fresh, house made corn tortillas with both traditional and unique, but always mouthwatering, choices such as Carne Asada – marinated skirt steak, rajas, cheese foam, frites ; Pescado (fish), served estilo baja style (fried) or grilled with chipotle spicy slaw; the spicy Camaron a la Diabla – roasted laughing bird shrimp, chipotle, crema, and avocado; Mole – braised chicken, mole sauce, queso cotija and crema fresca; Cochinillo – braised suckling pig, apple and fennel slaw; Calamar Frito – fried calamari, tartare sauce, celery root and lemon; Bulgogi – Korean marinated steak, house kimchee and sesame seeds.
Taco Belly pop-up is located inside PB Steak, at 1787 Purdy Avenue in the Sunset Harbour area of Miami Beach. Hours of operation are Monday through Friday from noon to 4 p.m. Plenty of municipal parking available. Telephone: 305 695 9550.