CRAVINGS: A BUSHEL IN A BURRITO

90516calientecantina1A fried sweet apple burrito covered in two sauces and ice cream. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

piehole_cravingsSeasonal changes can induce all sorts of fresh cravings, and with September screaming “apple season,” PieHole stumbles on a dessert so tasty, and in such an unlikely place, that sharing our bonanza is all we can do.

Read on to see where you can feast on this crave-able cinnamon-scented apple burrito.
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RED BANK: 10TH AVE. BARMAN SMOKES ‘EM

dudley delhagen 080515 2Dudley Delhagen, bar manager at 10th Ave. Burrito Company in Red Bank, was named the winner of a national contest to come up with a new cocktail using DeKuyper’s-brand cordials Monday.

Launched in September, the contest invited bartenders across America to craft a signature cocktail; fans were then asked to vote for their favorite creation online. Delhagen’s employed the company’s JDK & Son Fleur Elderflower Liqueur. A press release announcing Delhagen as DeKuyper’s first-ever “cocktail master” described his concoction as “the perfect balance of sweet and smoky.”

The recipe for Delhagen’s creation, called the Smoked Blossom, is below. (Photos by John T. Ward. Click to enlarge)

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RED BANK: 10TH AVE. ENTERS THE RING

brian katz 080515 110th Ave. Burrito owner Brian Katz with a mural depicting luchadores in an agave field—complete with a tequila distillery. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

10th ave 07191510th Ave. Burrito Company opened in Red Bank last week, and there’s no mistaking: it’s serious business, aiming to leverage its 165 seats, a coveted liquor license and primo views of the Navesink River to success.

But with a giant mural of masked Mexican wrestlers, a cadre of tattooed and weird-bearded servers, and a barely filtered owner, the West Front Street eatery appears to be off to a running, if low-key, start on his goal of “bringing something unique” to the town.
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CHURN: 10TH AVE. NEARS OPENING DATE

10th ave 071415 1Signage is now up at 10th Ave. Burrito on West Front Street. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallWith the restaurantization of Red Bank in full swing, this edition of redbankgreen‘s Retail Churn serves up a groaning board of food news.

• The long wait for 10th Ave. Burrito Company is nearly over.

Sicilia Ristorante on Broad Street has a new owner, and he’s planning to split the business in two, sort of.

Details, and some assorted table scraps, are just around the corner.
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LUNCH? BURRITO TEXANO, POR FAVOR SEÑOR

100814 peppersThe plate-hogging Burrito Texano and tamarindo agua fresca at Señor Pepper’s. Below, multicolored tablecloths spice up the dining room.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

100814peppersEvery now and again, the same old tuna sandwich isn’t going to cut it for lunch. PieHole wanted something with big flavor and a little heat. Feeling ravenous, we also wanted quick. Experience reminded us that Señor Pepper’s on Bridge Avenue in Red Bank would fill our needs.

On a surprisingly warm October afternoon, the first order of business was a cooling beverage. Skip the soda and bottled iced tea here and go for the agua frescas. A little sweet, these tea-like concoctions are a most refreshing quaff. Wanting something we hadn’t tasted before, we opted for the tamarindo agua fresa. Offered in sizes small for $1.75 and big for $3, this tamarind-flavored cold drink, served in a trendy Mason jar mug, was the perfect thirst-quencher while we munched on complimentary, house-made tortilla chips that came with both red and green salsa.

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WHAT’S FOR LUNCH? BURRITO, THEN NAP

north of the border burritoThe carnitas burrito at North of the Border on Monmouth Street in Red Bank. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumWhen we walked through the door of Red Bank’s North of the Border on Monmouth Street, what we really wanted was the tacos.

Unfortunately, PieHole’s hectic schedule only allowed for a take-out lunch, and no matter how many times we’ve tried, tacos to-go are simply never as good as tacos eaten moments after they’re prepared.

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RED BANK: TALKING TACOS AT THE CORNER

la esquina2Elias and Eleacer Ayala in their Red Bank take-out restaurant, La Esquina. The Ayalas came to Red Bank  from Mexico City via Brooklyn. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

In the middle of our lunch at Red Bank’s La Esquina, a regular customer walks in to pick up his order and tells PieHole that he often suggests to the owners that they hang a sign in the window that reads, “We Speak English.”

If attracting non-Spanish-speaking customers to the corner of Bridge Avenue and Oakland Street is part of the business plan, we’d second that advice. Taco Bell regulars won’t find any Cool Ranch Doritos Locos Tacos Supreme here, and the large menu hanging behind the counter ranges from confusing to unintelligible to a non-Spanish speaking customer. Fortunately for us, owner Elias Ayala is not only fluent in English, but clearly enjoys deconstructing the menu items for his customers.

“The menu is authentic Mexican,” he says. “We have everything from tongue to carnitas – the real carnitas, with cheeks, ears and pork skin.”

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