In the kitchen at Luna Latin Cuisine in Birmingham’s Avondale district, a cook stirs a pot of Venezuelan-style black beans and checks on the beef for pabellon, which has been simmering for hours in garlic, olive oil, and the tomato-onion-bell pepper flavoring base called sofrito.
When David Bancroft cooks, people make a fuss. Bancroft quickly gained regional and national acclaim after he and his wife Christin opened Acre in 2013, their haute yet approachable farm-to-table restaurant in Auburn.
Walter Hall Jr. laughs when I probe for details about how catfish and other fresh seafood is fried at Ezell’s Fish Camp, his family’s decades-old restaurant by the Tombigbee River in Choctaw County’s Lavaca community. “Welllll,” says Hall, the third generation to run Ezell’s. “When I got those recipes passed down to me, it was like an act of Congress to get them. I was sworn to secrecy.”
Legend has it that God came in a dream to Tuscaloosa brick mason John “Big Daddy” Bishop, telling him his destiny was to make barbecue for the masses. A hulking man who favored smoking a pipe, Big Daddy built a pit in his front yard on Jug Factory Road and started selling spareribs anointed in his special sauce to neighbors and others in the community.
Taco trucks may be the most popular of all the food trucks that ply workplaces, community events, breweries, and busy byways. They dish the ultimate street food—delicious, portable, versatile, and easy to eat. While celebrating Cinco de Mayo this week, visit one of these Alabama taco trucks to get your fix.
Ferus Artisan Ales is expanding from its relatively remote Trussville base camp to open a taproom in Birmingham’s Avondale neighborhood that will serve its distinct ales, sour brews, and pilsners in one of the Magic City’s hottest entertainment districts.