May 05, 2009

Back of the House: Señor Pop's

Go into the kitchen at Señor Pop's on South Grand and read Ian Froeb's review, "Caribbean Sí."
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Señor Pop's, 4101 South Grand Boulevard.
By Jennifer Silverberg
Señor Pop's, 4101 South Grand Boulevard.
Plantain stored in salt water at Señor Pop's.
By Jennifer Silverberg
Plantain stored in salt water at Señor Pop's.
...In the fryer go the plaintain.
By Jennifer Silverberg
...In the fryer go the plaintain.
Tony Gonzalez, owner of Señor Pop's (along with his dad), mashing the fried plantain in preparation of the Puerto Rican staple, mofongo.
Tony Gonzalez, owner of Señor Pop's (along with his dad), mashing the fried plantain in preparation of the Puerto Rican staple, mofongo.
Shrimp mofongo.
By Jennifer Silverberg
Shrimp mofongo.
Mofongo is served at Señor Pop's in a larger than normal, custom ordered from Puerto Rico, pilon.
By Jennifer Silverberg
Mofongo is served at Señor Pop's in a larger than normal, custom ordered from Puerto Rico, pilon.
The pilon that is used to served the mofongo.
By Jennifer Silverberg
The pilon that is used to served the mofongo.
The traditional pilon (mortar and pestle).
By Jennifer Silverberg
The traditional pilon (mortar and pestle).
Shrimp on the grill.
By Jennifer Silverberg
Shrimp on the grill.
Tony making a “Sloppy Poppy” with is rum with spiced tamarind juice.
By Jennifer Silverberg
Tony making a “Sloppy Poppy” with is rum with spiced tamarind juice.