Arlington County Government, VA Food For Thought, 14 May 2010

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From YouTube: Abi's Azteca Grill

Description

Did you know that Columbia Pike is celebrating 200 years this year? Well, here at Food for Thought, weve decided to spend this whole episode on some of your favorite places on the Pike. An overwhelming amount of you wrote in about our first place. Abis Azteca Bar and Grill, known for its traditional Salvadorian and Mexican dishes, has been serving Columbia pike since it opened in 1986, and based on your emails, it doesnt get any more authentic than this

A

This year marks Columbia Pike's 200-day and we're dedicating this episode of food for thought to some of your favorite places on the pike. A lot of you wrote in about our first place: Auggie's Azteca grill. It's been serving to UM be a pie since it opened in 1986 and based on your emails. It doesn't get any better than this.

A

We're here with Sandra co-owner of Abhi's Azteca Bar and Grill Sandra. How did obvious begin obvious begin.

B

And 1986, when my mom is successful, puts us at home. She have a lot of customers buying a pair of meals at her house, and then she decided to open a place because the house was too small and when.

A

Did you start working here? What's your history with Abhi's 20.

B

Years ago my dad used to work here as dishwasher and he brought me his life. While you go to school, he can work at night to help our family I start working as a hostess sitting. People, cleaning tables, fast girl and then three months later, I become away and now.

A

You're co-owner, yes,.

B

A

The difference between Salvadorian and Mexican flavors, the.

B

Difference is like Mexican piece, a lot of spices and herbs like dried peppers, I'm a traveler. We use more basis like chicken wings. They scrubbing.

A

And what kind of comments do you get from your customers? Because a lot of a lot of customers have wrote in to us and said you know you got to try obvi, that's great.

B

Everything economy like the food, a friend for.

A

A first-timer like myself here: what would you recommend that I border.

B

You're gonna come from I've.

A

Never heard of that, what is it who.

B

Thinks the real 50 gold Salvadorian be with the meat book and teeth being confused and we're making well.

A

I'm, sick of being an outsider and I want some sense. Can we head back and try some? Yes.

A

We're in the kitchen at Abhi's with Sandra, and we're going to learn how to make these famous.

B

Pupusas, okay, we're gonna, make the pork and cheese one first to grab the dog. What's the dough.

A

Made out of this is corn flour just kind of make it in the palm of your hand, then, and.

B

Then, with the stuffing is that book and cheese, it's.

A

A nice amount of pork and cheese, and do people tend to go for the chicken, the pork. The crab me if.

B

You don't eat meat, you choose for busy cheese, but if you eat meat, this is really looks.

A

Like a pancake house, yes, that's what I told my cousin is this Salvadorian or mexican? Do you do more Salvatorian here than mexican? Yes,.

B

Like Mexican, basically, we have tacos enchiladas burritos, so that's Mexican extra content. The rest is Salvatori. Even some people coming from a traveler to disability guarantee they come. You know they like all the buses here better than his family, like they say your vessel and it's like a family restaurant and your chips are.

A

They homemade Kwame. Yes, it feels like a pancake. So this is the famous Kapusta pork and she's joined about to try it for the first time.

A

It's excellent you've got a unique style to it. Taste and the sewing is very flavorful. It's not it's not too heavy. It's nice and light I'm gonna stop. Now these I know there's more to try, but I could eat. I could eat three four pieces and be fine, excellent, good job.

B

A

Up next, the burrito so take it away what what kind of burrito are you this.

B

Is gonna be the burrito, a B which is these rice and the folks born of rice.

A

Are those refried beans for me, for me, generous portions, too I might add, as you can see, and then it's ready to wrap it up. Every time, I wrap anything up like a burrito. It always breaks. What's the secret so.

B

Warm up the tortilla cuz, you warm it up. Just stop! Okay! Yes, yes with the salt on it on many tomato sauce, then we.

A

Yeah very very.

B

But we serve this with welcome. All the entire cream is ready.

A

Oh I'm ready, I'm gonna start in the middle since that's where it's all at oh yeah,.

A

hmm I didn't get a good good enough. Taste I have to try that again. Oh here's, the rice seeds in layers, so you have to make sure you get every later move over Chipotle, hmm that's nice and rich good flavor to it. Sandra you're, the woman. This is great. This is excellent. This is my new favorite Salvadorian Mexican restaurant.

B

This was the first episode in a Mexican restaurant on the height so, like everybody will have restaurants. Now there were our customers before next.

A

Stop funky done now. Are you doing beef and chicken besides, you can show me how to do.

B

It okay, I, have a chicken breast here, throw it on the grill I love.

A

That it's off the.

B

Beef here for the fajita.

B

This is really hot, so, with the babies.

A

Okay, they kind of touch the veggies. Oh, the smell is of that of the onion. Yes little beautiful, looking white, mmm it smells so good yeah, let's make better. Let's try a little bit of chicken a little bit. I love, quad, all right and some onions that seasonings great mm-hmm bueno and the meats not chewy. This goes down real easy.

A

Sandra, thank you very much for introducing us to pop food sauce today and the fajitas. The burrito muy bueno come here just to try the pupusas. That's all you need really. This is one of our Linton's, true gems and one you don't want to pass top. You need to come here for a menu directions and specials visit abbey restaurant calm. You can also find information on our blog at Arlington, Va, dot, us backslash, ABN and click on food for thought. We're just starting to celebrate. Columbia Pike to stay with us.