Let cool completely, about 1 hour and 30 minutes.. Make the vanilla icing:.

I have to give credit to my sister Alethia (Leigh) for the concept, because I got a chance to buy the equipment in an already fit-out space in Germantown, but it was very small.We were trying to think of a limited concept to go into that space.

I was talking to another friend who's in the industry and she traveled for work.She was talking about places that were just simple concepts, like Pizzeria Bianco, or one that was just noodles.She said, "I think anything would work in Germantown, because there's just so little here.".

Leigh said, "Well, we can always call it Geechee Girl and do rice," and I was like, "That is a great idea."Rice was a really integral part of our food growing up.. Jamila Robinson, food editor of the.

Philadelphia Inquirer.

I think a lot about food scene fixtures.To approximate that, you can head down south a couple miles to Rainier Valley, where you'll find a couple trucks set up along Rainier Avenue.

The fare at these particular trucks can be a bit greasy, due to meat that's cooked at too low of a temperature, and thus sits in its pool of oil—but it's still satisfying.Los Agaves, however, wins our nomination for its execution of casual modern Mexican flavors..

The meats are superbly spiced, and the queso is supremely cravable.Chef owner Jaime Mendez's skill and personality come through in every taco and burrito served.