- RESTAURANTS
- El Chingón
Restaurant Details
El Chingón
Baking has always powered El Chingón, from the swirl-topped sesame cemita rolls that help Carlos Aparicio recreate his favorite overstuffed Puebla sandwiches (get the clásica with Milanesa), to the daily concha roll flavors stuffed with ganache for dessert (love the canela-scented corn pinole!), or even the sourdough tang that infuses flour tortillas for the fantastic Árabes tacos sliced off a trompo spit. It is Aparicio’s creative spirit, however, that makes this cheerful all-day cafe and BYOB Philly’s most exhilarating Mexican kitchen, with a steady flow of elegant aguachiles (smoked bay scallops and hominy) and seasonal wonders, from chiles en nogada to crispy soft-shell crabs with pickled plum salsa over tortillas tinted green with cilantro. The ever-changing ice creams, flavored with burnt tortillas or mezcal with orange zest, offer vivid surprises that keep me eager to return.
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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.
