…WERE TO COOK YOU DINNER WITH CRISTINA MARTINEZ
“I conceived the If My Grandma Were To Cook You Lunch and Dinner Series to recreate the magic that took place at my grandma’s kitchen.” - Jezabel Careaga
We are kicking off the Series with a very good friend of Jezabel’s that happens to be one of the most talented chefs in Philadelphia, the one and only Cristina Martinez of South Philly Barbacoa.
Cristina has an intuitive sense about the cooking process and a mastery of her cuisine that only comes with a lifetime of experience, and supernatural energy, talent, tenacity, and work ethic that enable her to prosper against all odds as an activist, business-owning, immigrant woman in America today.
Tostada con Mole y Pollo
Traditional Mexican tostada topped with Cristina’s famous mole and chicken
Consomé de Borrego
Lamb soup with rice and chickpeas
Tacos de Barbacoa
Lamb barbecue tacos
Frutas con Crema: Fresas, Duraznos e Higos con Crema Mexicana
Roasted peaches, fresh strawberries and figs with a light cream and condensed milk
Vegetarian Menu available upon request by March 12
Some seating maybe communal
PRICE PER PERSON: $45.-
Guest Chef: CRISTINA MARTINEZ.
Chef Cristina Martinez, was born and raised in Capulhuac, Mexico. She is a third generation Barbacoa chef who migrated to the U.S. in 2009.
While working at Amis restaurant in 2012, she met her husband Benjamin Miller.
After battling for years to obtain her legal status and being told to “wait for the laws to change,” Cristina soon began preparing barbacoa and selling it out of their home. After a couple of months, the opportunity to have a food truck came, and then a chance to open up a store front, where South Philly Barbacoa became alive.
The restaurant was soon named the sixth best new restaurant by Bon Appetit in 2016.
Chef Cristina has been recognized multiple times for her work advocating for the undocumented community in the food industry.
She was featured on Netflix's Chef's Table and Ugly Delicious, and very recently, she has been named as one of the semifinalists in the “Best Chef: Mid-Atlantic Category” of the prestigious James Beard Awards.