Chef Avramow’s Poblano tacos
Updated: Sep 11, 2020
While planning the celebration of Mexican heritage for the month of September, there were several amazing people I wanted to introduce to my audience here at Joha’s Table. Two of those people are Chef Beto Avramow and his business partner Elizabeth Rueda, who I met a few years ago during a long visit to San Francisco, California.
Beto and Elizabeth – Eli for short – are some of the most enthusiastic, smart, creative and fun people I know. Each day I spent with them in the Bay area was full of laughter, and interesting conversations about food and culture.
I remember very fondly how much fun we had together at random events; we once found ourselves in the VIP section of a Julieta Venegas concert in a park. It was a perfect day, full of good music, good food, good conversations, good wine (of course wine, it is California!) and even better friends.
I’m proud to know Beto and Eli, as a Mexican, a cook and a friend, as just a few years ago they began a food truck, bringing life to: Coolinaria, a delicious fusion of Mexican contemporary food, using local produce from the Bay area.
Their success is so evident that The San Francisco Chronicle named Coolinaria as one of 20 Best food trucks in San Francisco and the Bay Area!
They were so kind in sharing some of their culinary secrets, so here is a little taste of their creative world, where they mix traditional and new Mexican flavors, always with an element of surprise!
Chef Avramow’s Poblano tacos
Salt and pepper
1. Remove the skin from the poblano peppers, cut into thin strips.
2. Chop onions in julienne.
3. In a pan, sauté the onion, once translucent, add corn, and the poblano pepper julienne strips, and cook for 5 minutes over medium heat.
4. Turn off the heat and rest for 3 minutes and add sour cream.
5. Season to taste with salt and pepper.
Heat a tortilla and assemble the taco.
Make sure you follow them in social media:
And friends, if you are in San Francisco area, don’t miss the chance to try their food! You won’t regret it!
Something about our friends:
Chef Alberto Avramow Pitman was born and raised in Mexico City, where he trained as a cook.
Mexico´s cultural heritage and traditions inspired him, as he executes dishes based on culinary traditions and techniques which have forged his style in Mexican cuisine.
He formally started in 2007 under the name Chef Avramow.
In June 2014 he launched a “Pop-up” with a 7-course menu at Cosecha restaurant, which resulted in position as executive chef at Loló Cevichería in San Francisco.
There, Chef Avramow created culinary concepts, trained staff, quality standards for success and implemented a fusion of Mexican-Peruvian cuisine.
In October of the same year, after his success, a second restaurant – Bonita: Taquería & Rotisserie – brought him on as executive chef, where the food concept was Mexican cuisine. Bonita is located in San Francisco’s Marina district.
He is now working along with his business partner Elizabeth Rueda on his food truck, Coolinaria, a fusion of Mexican contemporary food. In 2019 Coolinaria was named one of 20 Best food trucks in San Francisco & the Bay Area by the San Francisco Chronicle.