Taco Belly: A Summer Pop-Up at PB Steak

What do you do when your temporary sandwich place, Pirolo’s Panino Pop-Up, turns out more successful than you thought? You turn your steak house into a taco shop by day, of course.

That’s what the Pubbelly boys have decided to do with their new Taco Belly pop-up. Beginning July 3, PB Steak will turn out tacos at lunchtime weekdays from noon to 4. The Pubbelly-style taqueria will feature house-made salsas, small plates, salads, sandwiches, and — duh — tacos. Because it’s summer, you’ll want a few margaritas and micheladas to stay cool during your midday break, and Taco Belly is happy to oblige. There’s also Mexican beer and more.

Pubbelly partner Andreas Schreiner says he’s “pumped” to bring another summer lunch pop-up to South Beach, with the idea behind Taco Belly the same as Pirolo’s Panino — to provide a “casual, fun, and affordable lunch concept the area has been lacking.”


For the menu, chef José Mendín is taking cues from his experience as corporate chef at Mercadito and his sous-chef’s Mexican heritage to tweak traditional Mexican taco stands with some Pubbelly twists.

Small plates ($3 to $9) include made-to-order guacamoles; hamachi, Maine lobster, and mahi-mahi ceviche taquitos; quesadillas de elote with charred sweet corn, mushrooms, huitlacoche, and truffle; queso fundido with short rib; and queso sin fundir (whipped burrata with pickled onions, morrones, corn, and coleslaw, served with warm tortillas).

Salads and sandwiches ($6 to $10) include the ensalada Taco Belly (romaine, corn, pico de gallo, radishes, avocado, beans, and chipotle ranch); a Mexican burger topped with guacamole, crema, and queso fundido; and the tostada de bacon, with house-made bacon, salsa roja, heirloom tomatoes, queso, and crema Mexicana on a flat crunchy tortilla.

Tacos ($3 to $6) include carne asada; pescado served estilo baja-style (fried) or grilled with chipotle spicy slaw; camaron a la diabla (roasted laughing bird shrimp, chipotle, crema, and avocado); chicken mole; cochinillo; fried calamari; and bulgogi.



Source : Laine Doss

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