“Mexican food is so much more than tacos!” Michelle Zimmermann, co-owner of the family-owned Las Bugambillas Mexican Restaurant in the Old City section of Philadelphia, is adamant about this. Her family-friendly restaurant has been in business for 18 years and features more traditional offerings than the well‑known national Mexican chains. Her husband, Carlos, co-owner and executive chef, takes an entire day to prepare their mole sauce for their signature mole poblano. If you go, ask for Michelle or the phenomenal and joyful server Maria. Tell them Jay sent you. Hopefully the making of a movie about Vivien Leigh will be finished. It was closing down streets, and we learned new unprintable words from our Uber driver as he tried to get us to the restaurant. 

We recently spent a cold and snowy weekend in Philadelphia with three other couples. Our hotel room overlooked Independence Hall, where the Declaration of Independence and the Constitution of the United States were debated and adopted by the founding fathers. Unfortunately, it was closed for renovation in preparation for the 250th celebration. Nearby there are numerous historical sites, including the Liberty Bell and the Betsy Ross House. 

Our dining high point was Buddakan. We sat at a communal high‑top table with a 10‑foot Buddha towering over us. It provided a great view of the restaurant and, for me, the opportunity to watch the frenzied and well‑choreographed activity in their open kitchen. Buddakan is not a typical Asian restaurant and offers high‑end and creative menu options. They call it “modern Asian fusion” cuisine. It is famous for its edamame dumplings, spicy rock shrimp, bao buns and tea‑smoked spareribs. I ordered the crispy whole fish. The sauce was incredible, and I finished every last drop. The ambiance is lively, noisy and festive — similar to a nightclub. I suggest going with a group and having everyone order a different entrée to share. For dessert, order the five‑spice doughnuts served with three dipping sauces: chocolate, raspberry (or royal strawberry jelly) and ginger cream cheese. 

We spent part of a day at the Philadelphia Museum of Art and, like Rocky, climbed the famous Rocky Steps — 72 stone steps leading to the east entrance. The steps gained global fame after being featured in a notable scene from the 1976 film “Rocky” starring Sylvester Stallone. The scene and music are widely considered among the most iconic in modern film history. The bronze Rocky statue is now at the bottom right of the steps and is a popular photo spot for visitors. Like Rocky, we also felt physically challenged on such a cold and blustery morning. 

The museum offers multiple dining options, and we chose the cafeteria. The food was well presented and tasty. One cannot visit Philadelphia without trying its iconic cheesesteak, and the cafeteria’s version is customized and prepared in front of you. It was an excellent choice. The pizzas coming out of the oven looked like another great choice. 

One could spend days here exploring the galleries. We enjoyed a traveling exhibition devoted to surrealism. If you visit, you may want to ask your Uber driver to drop you at the west entrance — hardly any steps. 

The Museum of the American Revolution is a must‑stop. General Washington’s headquarters tent — sometimes described as the first “Oval Office” — is a significant artifact where Washington made crucial decisions during the war. The museum uses dioramas, short films and paintings to narrate the experiences of various groups during the Revolution, including enslaved and free Africans, Native Americans, women, the founding fathers and soldiers. It aims to present a comprehensive view of the war’s impact domestically and globally. I suggest ordering tickets online in advance. 

Back to the cheesesteak — in Philly, cheesesteak sandwiches are more than sustenance. They’re civic icons and tourist draws. A cheesesteak — always one word — consists of a long, crusty roll filled with thinly sliced, freshly sautéed ribeye beef and melted cheese. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often called the drip factor. For many die‑hard cheesesteak fans, the definitive cheese is Cheez Whiz, called simply “Whiz,” though American and provolone are widely accepted. Common toppings include sautéed onions, ketchup and sweet or hot “long hots.” 

This was our second visit to Philadelphia, and I highly recommend going. There is a lot to see and experience. Our thanks to the Chesley and Abend families for their hospitality. Below is a recipe for a Philly cheesesteak. The ingredients — and which restaurant has the best sandwich — are hotly debated in Philadelphia, and variations abound. 

Philly cheesesteak 

Ingredients 

(4 servings) 

• 2 pounds frozen, pre-sliced ribeye or brisket, or fresh, very thinly sliced
• 3 tablespoons neutral oil, such as vegetable, plus more as needed
• 2 medium yellow onions, thinly sliced
• Kosher salt (such as Diamond Crystal)
• Black pepper
• 12 slices Provolone or 1 cup Cheez Whiz
• 4 (8-inch) hoagies 

Directions 

1. Heat the oven to 350 degrees. Remove steak from the freezer. Heat a large skillet over medium heat, and then add the oil and onions. Sprinkle with a pinch of salt, and cook the onions, stirring every few minutes, until they begin to soften, brown and have slightly crispy ends, about 15 minutes. Transfer to a bowl.
2. Pull the meat slices apart (they will still be slightly frozen), and add them to the pan over medium-high. As the meat cooks, use a spatula to continue separating the slices so they cook evenly. When the meat is mostly cooked but still a little pink, about 4 minutes, season with salt and pepper, and cook until no longer pink and the edges are browned, about 4 minutes more.
3. Slice the hoagies in half lengthwise, only about 3/4 of the way through. Arrange them cut-side down on an oven rack, and toast until lightly browned, about 5 minutes.
4. Once the meat is fully cooked, adjust the heat to medium-low, and add the onions back to the pan, stirring until combined. Divide the filling into four piles, and top each with 3 slices of provolone. Cook until the cheese melts, 3 to 4 minutes. While the cheese melts, remove the hoagies from the oven. Use a spatula or pastry scraper to transfer the meat onto the hoagies. Slice in half, and eat immediately.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.