Chef John “Chainsaw” Taus, formerly sous-chef at Zahav, has developed a new burger that brings a taste of Mexico to Snackbar in Rittenhouse Square. Following his approach to create fresh, innovative takes on classic dishes, Chef Taus has found a winner with his south of the border inspired Mole Burger.
The secret to the succulent burger is that the beef is imbibed in mole sauce before grilling. The outer edges are grilled to a char, and the medium-pink center is moist and juicy with a subtle hint of the sweet, chocolatey mole. The burger is served on a fresh Metropolitan Bakery brioche bun, grilled crisp, with bibb lettuce, queso fresco, creamy avocado, and a heaping spoonful of pico de gallo. The pico is fresh and flavorful, consisting of chopped tomatoes, jalapenos, shallots, cilantro, lime juice and a touch of olive oil. The plate is rounded out with a crisp, vinegary pickle and fries with a spicy Mexican kick.
Read our interview with Chef John Taus and see more photos after the jump.
Q&A with Chef John Taus
Unbreaded: What kinds of sandwiches do you make at home?
John Taus: I’ll slow cook a beef shoulder or whole chicken and break it down into pieces and put it on bread. Sandwiches at home have to be very messy.
UB: What are some of your favorite sandwich places in Philadelphia?
JT: Veracruzana’s tortas, John’s Roast Pork, Moe’s Hot Dogs
UB: Would you tell us what is in your mole sauce?
JT: Onion, figs, chipotle and ancho chiles, tomato and 64% dark chocolate.
UB: How often will you add a new sandwich to the menu?
JT: As soon as we’re inspired to try something, we add it and see what happens. So far, our regulars have really enjoyed the Mole Burger.
UB: We aren’t quite sure your new corndog qualifies as a sandwich, but it’s interesting. Tell us about it.
JT: The entire thing is made from scratch: a pork hotdog, cornmeal wrapper and pickled sauerkraut made on the premises.
Get your sandwich on: