Eat This Now: Cap'n Crunch-Crusted Tilapia Burrito at Cucina Zapata in Philadelphia
Patrick Crutchley
Published: September 27, 2013 Last Updated: August 10, 2018
[Photograph: Patrick Crutchley]
Some food spots definitely have the power of suggestion on their side. With a tempting Twitter tagline ("Remember when you were like, Damn, I could go for some Thai food... in a taco. Well, here it is. You're welcome."), Philadelphia's Cucina Zapata food truck has their marketing down. An eclectic blend of Thai, Mexican, and stoner-food influences—all within walking distance for 23,000 Drexel and Penn undergrads— doesn't hurt either.
Case in point: the Cap'n Crunch-Crusted Tilapia Burrito ($6). Two filets are breaded in cereal crumbs and deep fried, then packed into a flour tortilla with red cabbage, iceberg lettuce, diced tomatoes, and a Sriracha mayo. The result is excellent food-in-wrap-form, with only a subtle sweetness from the crust on the fish.
"Cap'n Crunch wasn't actually our first choice," says Robert Zapata, owner of the truck and face (and namesake) of Cucina Zapata. Previous attempts included Cheez-Its, Doritos, and Corn Flakes. But the eventual choice worked out well: Cap'n Crunch's underlying flavors of brown sugar and butter offset the spicy mayo and lightly pickled cabbage. Further proof lies in the fact that the dish has been a mainstay of Zapata's menu since opening in 2011.
Other solid dishes include Chicken Satay Tacos ($3/1, $6/2, $8/3), Thai marinated grilled chicken breast strips in flour tortillas paired with similar toppings to the burrito: cabbage, lettuce, spicy mayo, thick slices of avocado, diced tomato, and, on request, an extra dose of Sriracha.
Everything on Cucina Zapata's menu pairs well with Thai iced tea and Thai iced coffee (each $2). Tapioca bubbles are an extra $.50, provided you get there before they run out.
Patrick Crutchley Contributor
Grew up in Alabama, now a 10-year Philadelphia resident. Alabama left few marks other than a softness for Southern cooking, especially the smoked meats. Documenting his exploration of Southern-style barbecue at scalawagbbq.com.
Favorite beats/eats: food trucks and bar food.
eat this now
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