Papi Taqueria News Today

Dev’s On Main 255 Main St., Niantic In this latest endeavor by the Devendittis family, Chef Rachel D delivers clever works of culinary beauty across a tastescape of Small Bites, Lighter F...

If the takeout wait time on Cinco de Mayo is any indicator, Papi’s Taqueria in Old Lyme has acquired a dedicated fan base in its short tenure in the Old Lyme Shopping Center. ASAP wait time on that da...

Old Lyme – Adrian “Papi” Vidals and his partner, restaurateur Kate Lanfair, are bringing flavors melded in the mountains of central Mexico to a small take-out spot near Interstate 95. The couple serve...

Image zoom You’ve Got to Work for It In a hurry? Don’t bother. This is going to take a while. Multi-tasking? Dangerous. This takes constant stirring. Dark roux “is an infant. You’ve got to babysit it," says Chef Rusty Hamlin, who grew up in south Louisiana and now is chef/owner of Atkins Park Restaurant in Smyrna, Georgia, and Papis Taqueria in Charleston, South Carolina. "It definitely is intimidating, especially for the home cook, and especially if you haven’t g...

4 Secrets to Making an Authentic Louisiana Dark Roux According to Louisiana Cooks © LauriPatterson/Getty Images Its worth the effort for your best-ever gumbo. “First, you make a roux.” It’s such a common opening line in recipes from south Louisiana that it’s become a catchphrase. You find the words emblazoned on kitchen towels, sweatshirts, and even ready-to-hang art. In New Orleans and Acadiana, a roux is often Ground Zero for gumbos, etouffees, and other regional dishes. Cooks in t...