Rob already hipped you to all the really good bites that are going to be available at Citi Field for this season, but delicious details continue to emerge. As the leading Baseball/Costumed Baby/Gourmet Foods blog on the web, it is most certainly our job to keep you updated. Ted Berg of SNY caught up with Ron Parker the head of Danny Meyers' Hudson Yards, and Floyd Cardoz of Tabla. The interview is pretty mouth watering. Some highlights:
FC: There are a lot of similarities between Mexico and India because you have the Spanish food in Mexico and you have the Portuguese, who came to India -- the part that I came from -- so there were a lot of pork products and beef products and things that I ate growing up, that I see a lot of similarities to in Mexico.
In Mexico and India, you use chilis as flavoring, and that was exciting for me to be able to do that, to get to know this cuisine that I've always loved. When we started developing the menu for Citi Field, we tried 20 salsas, and prepared pork various ways, and chicken various ways, and steak various ways and tried to get the best to stand for what we do.
TB: So that's what we're talking, pork, chicken and steak tacos?
FC: Yes, we're going to start off with three: pork, chicken and steak. And we're going to do a sweet corn with cotija cheese, which is a very typical Mexican street food.
TB: I almost forgot to ask about booze.
FC: I've been talking to the Brooklyn Brewery about a specialty beer for the taqueria. I think Garrett Oliver is very talented, at Brooklyn Brewery, and he's already developed two -- for Shake Shack and Blue Smoke. He's working on one that's planned for Citi Field to go with the tacos.
RP: And he's working on one for the frites stand, more of the blanc-style beer, and there'll hopefully be Shackmeister beer and Blue Smoke Ale.
FC: We met last week and tasted a bunch of things. We want it to be something that people want to drink at a ballpark. Garrett has a great philosophy where he says, when someone has a beer, it's not what the first sip does, it's what the last sip does. And his rule is that anybody who has a beer is going to get full, so it's got to be that good, to get you full. We tasted a lot of flavors: chilis, cinnamon. We came up with an orange-ish aroma, not sweet beer, but with a slight orange and a slight cinnamon flavor to it. It'll have a complexity with it that will work with the carnitas that we're doing. We haven't tasted that yet, but it's in the works.
Damn. Having spent some time in Mexico and around the trucks of Los Angeles, not many foods excite me more than a simple but authentic taco. Cardoz seems to have that same ethos in mind. It would be quite a coup to get that at the ballpark. Depending where you live it can be hard enough to find one even outside of a baseball stadium.
I'm not as crazy about Brooklyn Brewery as everyone else seems to be. I prefer their boroughmates Sixpoint. But still, if they're creating two brand new brews for the park there's a lot of potential in there. And coming from Fenway where my "craft" option is a Sam Adams, I still applaud the effort.
So yeah. The food looks good. Unfortunately Mets fans are all animals that will eat the urinal cake if you leave them unsupervised.