Quetzally’s Spicy Pork Tostadas

197781101

When working as the sous-chef at South Philadelphia Tap Room, 1509 Mifflin St., four years ago, Jorge Piña Jr. learned of his bride Benita’s pregnancy. Already enthused about being a breadwinner and growing increasingly eager for his child’s arrival, he decided to augment his culinary competence by seeking his own site. Nearly two years after having done so, the 27-year-old counts himself as a proud patriarch and the proprietor of Quetzally, 1225 Fitzwater St.

“I felt I could do it, and I’m happy I could bring these Mexican foods to this community,” the businessman said at his Hawthorne establishment. “These are items that are special to me, so I like when people give compliments and say ‘Thank you.’”

The Mexico City native and resident of the 2700 block of South Sheridan Street has crafted quite a commendable career, including Center and Old City employment. Opening Quetzally, named for his daughter, in October 2013, he has further proven his fascination with fraternizing with family by helming the space with his father.

“When I came to this country in 2002, I needed to do something, so cooking made sense to me,” the younger Piña said. “I love to eat and learn, and this puts those together.”

With his heritage as the centerpiece, the Marconi West inhabitant loved pondering the composition of his menu, which includes 11 sections. The tostadas portion consists of eight options, with Bina Jr. deciding to share the recipe for the Spicy Pork offering.

“It has a few elements to it and therefore will take some time if people want to prepare it, but it’s worth the wait,” he said of the 12-hours-in-the-oven product. “If they purchase it here, we’ll have done the waiting for them!”

Patience has become a theme for the owner, who confessed that his initial days as a self-employed figure brought on a few headaches. Completely accustomed to his vocation’s demands and fatherhood’s responsibilities, he bears an effortless smile and a constant commitment to excellence.

“I bring my touch to everything,” he said. “That’s how I know I’m giving everyone my best.”

Owners Jorge Pina Sr. and Jorge Pina Jr.

Ingredients:

15 pounds of pork
2 cups of hot water
1/2 cup of sugar
1 cup of salt
4 cups of cold water
1 tablespoon of cinnamon and cumin
30 ounces of adobo
2 quarts of chicken stock
Fresh or canned pineapple
Grilled onions
1 avocado
4 cups of sour cream
1/2 of a jalapeño
1 lime
10 stems of cilantro
Queso fresco

Directions:

Combine the sugar with the hot water, and let it dissolve. Place the items in a pan with the pork, salt, cinnamon, cumin and cold water, and let rest for four hours.

Preheat oven to 250 degrees. Dissolve the adobo with the chicken stock, and mix it with the pork, giving the ingredients a corn husk bottom and top. Cook for 12 hours until nice and tender. Take the leftover juice, and reduce it, using two cups to dump back onto the meat before mixing.

Place the pineapple and onions in a sauté pan, and blend them with the avocado, sour cream, jalapeno, lime and cilantro. Apply refried black beans, lettuce, the pork and the Queso fresco on the tortillas.

Quetzally

Owners: Jorge Piña Sr. and Jorge Piña Jr.
Opened: October 2013
1225 Fitzwater St.
215-735-2326
quetzallymexicanfood.com

Contact Managing Editor Joseph Myers at jmyers@southphillyreview.com or ext. 124.

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