Cucina Zapata 31st and Ludlow University City @cucina_zapata
Don't Miss: Cap'n Crunch Tilapia Taco Skip: Chicken Satay 0 - $10 per person
The mob scene surrounding Cucina Zapata at 2 p.m. was an instant indication of something unique. The Thai–Mexican truck is spray–painted in variegated graffiti, emphasizing the street–food style and differentiating it from the bland white trucks stationed at 31st and Ludlow. We mingled with Drexel students during the half hour wait. Fortunately, chef Robert Zapata killed it and our meal was well worth the delay.
We decided to sample four items on the menu. The portions were more than plentiful and not skimpy on any ingredients — it’s no wonder the truck sometimes sells out by 4 p.m. (avoid arriving too late by checking their Twitter, @cucina_zapata). We were pleased to find the dishes were carefully plated rather than slapped into their Styrofoam containers.
We started our feast off with the Chicken Katsu ($5). The strips of perfectly crunchy chicken were drizzled with sriracha and tonkatsu sauce. The tonkatsu tasted like sweet and sour sauce combined with balsamic vinegar. The spicy flavors were balanced by the white rice, which was sprinkled with a few spicy tomato chunks. My tongue tingled at every bite, but I couldn’t keep myself from devouring it.
Next, we dove into the tacors, ordering both the chicken satay and short rib varieties (2/$5). The short rib was phenomenal. It was enveloped by a soft tortilla, stuffed with cabbage, tomato and avocado and topped with spicy mayonnaise. The dish was flavorful and chewy, and the avocado complimented its savory flavor. The satay, however, was simply solid. It tasted exactly how you’d expect and just didn’t compare to the other dishes.
Last (but certainly not least) we tried the Cap’n Crunch–crusted Tilapia taco ($6). Oh. My. God. I have never tasted something so incredibly epic in my entire life. The burrito was prepared in a soft, doughy tortilla stuffed full with avocado, pico de gallo and a generous heap of peanut sauce. The light and tender tilapia was extraordinary under its slightly sweet, crunchy shell. The sauces, which tasted like a gourmet version of Bui’s sauce, added the perfect kick.
The walk was hot and the wait was long, but my first Cucina Zapata experience was certainly one to remember. I still don’t know what Mexican–Thai is, but I do know that Cucina Zapata pulls it off flawlessly. I walked away from the truck satiated and delirious, eager to brag to my friends about the best food cart I’ve ever tried.
