Comments on: Chronicles of Shawarma XI

By: Chop Suey #5

Chop Suey #5 — Tue, 07 Feb 2017 12:46:02 +0000

[…] takeout kind of places, which we decided to skip. We ended up wandering on into Once and going to Ajim for what turned out to be really good hot pastrami sandwiches albeit on […]

By: 2016 in the Rear View Mirror

2016 in the Rear View Mirror — Tue, 24 Jan 2017 11:41:40 +0000

[…] new shawarma: Eretz, for a platter style, or Casa Armenia for a more classic street food […]

By: Mo’ Meat

Mo’ Meat — Thu, 15 Sep 2016 12:16:44 +0000

[…] doesn’t look like you should exit immediately and head virtually right across the street to Shawarma Dubai). Menu exactly the same as best I can recall. And, pretty much the same assessment of the shawarma […]

By: Three, Yes, Three Quests in One

Three, Yes, Three Quests in One — Tue, 21 Jun 2016 13:58:47 +0000

[…] and I was pretty sure I had as comprehensive of a list as I could. And then after I posted the last chronicle, more suggestions poured in, and suddenly the half dozen more spots to check out bloomed into […]

By: Chronicles of Shawarma – Book V

Chronicles of Shawarma – Book V — Thu, 02 Jun 2016 20:35:29 +0000

[…] I do also have to agree with our nosher on this spot, which wasn’t high on his recommendation list, El Jaial, Tucumán 2620 near to the Abasto. He did get one thing wrong, with a digression on the “non-PC”-ness of the term “oriental”, not realizing that in Spanish it just means “eastern”, and is used here commonly as a reference to any establishment serving food of the middle east. After all, neighboring country Uruguay is referred to as “La Republica Oriental”. This spot is amidst the various kosher restos of the Once Jewish quarter, and is kosher itself. It’s pretty beige, and that’s not just a color observation. The biggest disappointment, the food is served pretty much cold or room temp. Although there’s a rotating spit on the counter for the beef shawarma, they don’t carve the meat directly for you, but every now and again someone pops out of the kitchen to shave off the caramelized bits into a tray below, and the sandwiches are made from the meat on the tray, which may have been sitting there cooling off for 15-20 minutes. The sandwich is served as a stuffed pita, rather than wrapped, and it’s pretty generous. The meat, however, is bland. The veggies to accompany it – a salad of tomato, onion and cucumber, and lots of sliced red cabbage, are fresh, but also room temp, and the sauces (no yogurt, all that meat and milk stuff you know), a mix of hummus (watery and unflavored) and chimichurri (not bad, but he put the barest teaspoon of it into the sandwich). And it comes with fries, also cold, sitting in a bowl on the countertop. The falafel sandwiches too – those little chickpea balls might have been okay right out of the fryer, but at room temp they were inedible leaden, pasty lumps. Quite expensive too with the sandwiches running 17 pesos apiece, 50% more than the next closest competitor. All in all, a failure. [Closed, replaced by Ajim] […]