Fiesta Maya

1178 Baltimore Pike
Springfield, PA 19064
(610) 604-9599
Website

Fiesta Maya recently opened in Springfield near Swarthmore. I had heard of the original in Exton, but never been there. It's a fast-casual type place that is also a BYOB. At least no one said anything when I brought in some Modelo's.

They have the line set up like their corporate competitors. Although there are some significant differences. Most importantly, instead of picking your items as you go, you have to order them from the register. This creates additional stress if you are ordering more than one item (or making any additions to standard offerings) as you have to remember everything from the somewhat extensive menu.

I much prefer the visual approach letting you pick your items based on sight. You are also charged for all "add-ons" over three. Which is a difficult transition to make from the "all-in" approach (minus guacamole) at the chain places.

The carnitas burrito and chicken al pastor nachos were calling me, and it was quite a bit of food.

The nachos were pretty good, with a healthy serving size, and loaded with toppings. I could have used some more meat, but that is almost always the case with me.

The carnitas burrito was also just good, notably the mayo chipotle dressing (as an add-on) gave it a nice smack of rich heat. The rice was well seasoned, the shredded meat was tender. It's too bad that burritos aren't more photogenic, in general...

I liked the salsa served on the side of the chips quite a bit, and the burrito with chips and salsa alone was a very good deal at about $9. Just have your order memorized, and watch out for those "add-ons".

Pho Street

204 Baltimore Pike
Springfield, PA 19064
(610) 544-3934
Website

Delaware County is not synonymous with Vietnamese food, but Pho Street is the best argument I have tasted so far to try and change that. Located in (what could only be) a former diner-y looking building, this place has tons of booths in which to sit and wait for some damn good food.

They have the usual accompaniments. Which makes me very happy. Any condiment I can get my hands on...

I decided to start with a shrimp summer roll. I love the way this feels "healthy" even though I generally and thoroughly douse it with peanut sauce.

The shrimp were plump and fresh, the rolls were soft had not developed the "skin" that can occur when exposed to the elements. A nice blend of vermicelli, herbs, and lettuce added to the fresh factor. This was a great summer roll.

Because I detest pho, I did not order it. Instead I ordered Hu Tíeu Tom Thit (pork and shrimp noodle soup). Instead of a beef broth, this is a soup with a very flavorful pork/chicken/shrimp combo broth that is the very definition of soul soothing. As is usual for pho-like but non-pho soups, it was served up in a large bowl and included sprouts, jalapeno slices, cilantro and some lime garnishes.

Before I get too into the soup, I will say the pork banh mi was my favorite part of the meal. The BBQ pork was thinly sliced, tender, and the sandwich was obviously constructed with love.

The fresh jalapeño peppers bring the heat, but I didn't find it overwhelming. This was probably due to the cooling cilantro and pickled carrot mixed with the "house special zesty sauce" (spicy mayo) and buttered roll. I have eaten this one a number of times, and it always satisfies. It also doesn't hurt that it rings in at a whooping $5.49.

The soup had a broth that was better than many I have eaten, even those in the non-pho category. So much depth of flavor, like the bones had longer to roast and the maker truly cares about the product.

Once doctored up with some of the aforementioned condiments, it had the heat, the salt, and I crave out of a huge bowl of (chicken) soup for the soul. I basically transformed it into a sort of Tom Yum flavored soup with the fermented hot sauce and I would rinse and repeat as long as Pho Street is around.

If you aren't near Mac Daddy Boulevard, you can also get your fix in Bryn Mawr. Which helps ease the sting of my limited Asian-food options in the 'burbs.

Nick's Old Original Roast Beef

10 E Woodland Ave
Springfield, PA 19064
(610) 690-1112
Website

Yea, yea there is no way that the Springfield Nick's is as good as the South Philly staple. I know this. But that doesn't mean it's not still pretty awesome anyway.

Right off the bat, you can sense there aren't too many aesthetic connections between the two...

However, there are similarities: the clientele could still beat you up, they offer wet on the outs (if available), and it's a dark & semi-divey bar/roast beef spot. Differences: the gravy might be a bit more developed in South Philly – undoubtedly because it's been there for decades and still retains the "Mother Jus."

Cheap domestics, serve yourself horseradish & peppers and some hot beef with prov. What else could you need?

Gravy fries, of course. They are unsurprisingly delicious: crispy, breaded and smothered with rich, beefy debris gravy.

It may not be the original, but it's damn close. I was a skeptic, but now I am a believer. 

The Hungry A

755 W Sproul Rd
Springfield, PA 19064
(610) 543-9720

Sometimes you want a no-frills breakfast in a comfortable, friendly environment and usually, along with that, you have a breakfast that beats the hell out of brunch, for a fraction of the cost. The Hungry A is the spot for a delicious breakfast that will soak up all of your indiscretions from the previous evening and get you back on track.

You order at the counter, and seat yourself under the striped awning, while your breakfast is cooked to order.

The kitchen area is run like a tight ship, with the younger workers learning to do things the right way. The hard way.

Bacon, egg, and cheese on a long roll with fried onions and hot peppers.

The (Amoroso's) rolls are slightly crunchy, with a soft toasted interior, and can really stand up to the beautifully greasy ingredients.

The "Big Muff" (English muffin with ham, mushroom, egg, and cheese) was another perfect wake-up. They are obviously not stingy with ingredients. The thinly sliced ham was delicious, and works for a "healthy," albeit salty, alternative to bacon.

Sliced paper thin and piled high, just the way I like it.

The husband and wife that run the place are beyond awesome. Bruce (right) will compliment your girlfriend, speak with a regular, and crack a joke in a matter of one minute. It's the kind of thing that takes the place to the next level.

See below for an artistic rendering of the long roll sandwich.

This is the kind of place I absolutely love. No bullshit, comforting breakfast food. And you won't have to wait two hours for some flavor-of-the-month, dingleberry-spiked pancake variation. The Hungry A gets it done.

Capriotti's Sandwich Shop

141 S. State Rd
Springfield, PA 19064
(484) 472-6257
Website

Given such beautiful weather on a Sunday in March, I decided some hiking might be nice and made the trip out to Ridley Creek State Park. It's not without some hesitation that I also thought some hoagies might be nice. Tucked away (not at all) in a quaint little strip mall (also not true) was a little mom-and-pop place (wrong) by the name of "Capriotti's."

While the original shop in Wilmington, DE may have had an air of originality, this new breed has more of a Quizno's or Jimmy John's feel to it. Now, I'm all for operating a lucrative business, but some of the experience is lost on the corporate aesthetic that's heavy in their franchising.

Now, I don't know if you know this, but they're especially known for their "Bobbie®," which is a straight-forward interpretation of Thanksgiving leftovers in hoagie form. "In 1976, Lois Margolet's (original proprietor) concept was to capture the hearts of 'real turkey lovers,' an idea that would separate Capriotti's Sandwich Shop from almost all of its competition."

And that's pretty much where the story ends, I won't bore you with the hunger for money and the need to grow into a formulaic chain, etc. The 'kitchen' was staffed by a number of local high schoolers.

Obviously, I ordered the Bobbie® and also went with a classic Italian - to be used as more of a gauge for comparison to the competition.

Behold, the glory of Thanksgiving in March. I will say, for being so packed full of stuff(ing), this sandwich did not come across as heavy by any means.

The balance of flavors was there, with the tart, sweet cranberry sauce lending a welcome contrast to the amalgam of turkey and stuffing. Not that their individual presences weren't entirely noticeable - it's just that everything was so icy cold that it was sometimes difficult to discern them.

Now, that being said, I held the second half of this one for snacking later, and once the ingredients had settled themselves into a room-temperature presentation, it was 110% improved. If you get this one, don't eat it right away, definitely save it for later.

Next up was the Italian hoagie, with the works - which obviously includes oil AND mayo, always.

The bread left a lot to be desired. Hailing from a city that creates some of the best seeded rolls in the world, I find it nearly impossible to take an Italian (hoagie, of course) seriously when it's on something that's obviously been created to host a meatball sub.

The meat was sliced way too thick and the oregano-crusted ham overpowered the other flavors to an unforgivable degree.

Overall, if you're out in the suburbs where Cap's is the only place around to get your hoagie fix - go early, get the Bobbie and eat it once it's been left to sit for an hour. Otherwise, make the drive into Philly and get yourself some cold cuts on a proper long roll.

-Posted by gabulous