Plaza Garibaldi

Plaza Garibaldi was actually my first Mexican restaurant in Philadelphia. A friend of mine, from Puebla, Mexico, brought me here because it is one of her favorite restaurants that prepares the dishes that remind her of home. The decor evokes a kind of 70's Mexican vibe with tables covered in sarapes and sombreros hanging from the half-mirrored half-wood-panelled wall. Let's face it, you don't really visit Garibaldi's for the decor. When you enter, you can seat yourself wherever you please. The servers promptly bring you red and green salsas and tortilla chips to hold you over while you salivate over the menu-and (sigh) there are too many delicious options to choose from. On this particular occasion, I went with my mom and my sister. The former, a typical immigrant-fabulous-cook-and-very-picky-person makes me anxious wherever I take her.

My sister ordered the Fajitas de Res which came sizzling in a cast iron skillet accompanied by fresh tortillas, guacamole, rice, and refried beans. The meat was well seasoned and full of spice without being hot. The vegetables were sauteed just enough to take out the raw bite but were still crisp and not like limp wet noodles. Let me just mention that this huge portion (that was heavy on the meat) was only $12.00. While, I wasn't in the mood for a fajita, I was envious of the smell emanating from her sizzling platter.

My mom ordered the Enchipocladas which were 3 chicken enchiladas (again stuffed with meat and only $12.00!) smothered in a spicy-and I mean spicy- chipotle sauce, topped with cheese and creamy avocado, and served with rice, pico de gallo, and refried beans. This is one of my husband's favorites and...wait for it...my mom loved it! She appreciated that they did not dumb down the spiciness of the dish and could not get over the value.

I decided on the Enchiladas De Mole which were 3 tortillas stuffed with shredded chicken, dripping with mole sauce, topped with cheese, and served with rice, pico de gallo, and refried beans for the bargain basement price of $11.00! The chicken was perfectly cooked, not dry. The mole was complex, tangy, and sweet. Actually, my mother and I shared our enchiladas and it was nice to go back and forth between the mole and the chipotle sauces.

Just to reiterate, this place is a steal. The portions are huge (we all had leftovers) and every item on the menu is less than $15.00. I always leave Plaza Garibaldi stuffed and satisfied and looking forward to my walk home to digest. The ladies are always sweet and smiling. Even if the decor is a little outdated, it is definitely cozy. This is a great place to have a casual, authentic Mexican meal with friends or family. Speaking of family, as we were leaving, my mom turned to me and said, "Next time I'm getting the shrimp fajitas. Did you see how big those shrimp were! And how many you get!" It puts a smile on my face just knowing that she's already planning a 'next time.' You know it must be good.

Overall: A-

Plaza Garibaldi

935 Washington Ave.

Philadelphia, PA

(215) 922-2370

Baked Macaroni & Cheese with Spicy Sausage

We've all had the classic "macaroni and cheese with hot dogs." In my case, it was my husband who introduced me to this easy and delicious comfort food in college. Ever since, it has been one of our go-to meals when we're feeling cheap and tired of our usual take-out places. Today, I put my own spin on this classic by making my macaroni and cheese from scratch (not Kraft) and substituting the hot dogs with spicy sausage. First, I sliced the andouille (you could also use chorizo) and sauteed it in a little olive oil to crisp the outside. Then, I prepared the macaroni and cheese by boiling the pasta to al dente. I prefer to use a sturdy, substantial noodle like rigatoni or shells instead of elbows for more bite. Meanwhile I made a roux, equal parts butter and flour cooked for about one minute, and slowly added 2% milk-probably about 3 cups total-and brought it to a boil with garlic powder, black pepper, and salt to taste. You could add red pepper flakes for added spice. Once it was boiling I shut of the heat and added about 1 1/2 cups shredded extra sharp cheddar cheese and 1/3 cup parmesan and stirred until it was melted and homogeneous. Once the pasta was done I tossed it with the cheese mixture and the sausage and transferred it to a greased baking dish-the wider the better so you get more crispy bits. Sprinkle the top with some bread crumbs and cheese for a better crust. Cover with foil and bake at 375 degrees until bubbly, remove the foil and broil until the top is crusty. Cheesy, crunchy, spicy, and meal in one dish. Yummm.