Archive | 6:31 pm

Chifles Plantain, Cassava & Tortilla Chips

22 Feb

chifles-plantain

We love these products — they are made by Plantain Products of Tampa, FL. You can find them at Publix stores throughout Florida. If you live outside the Sunshine State, visit Chifles store locator feature at:

http://www.chifleschips.com/retailers.php 

Here’s a little history on the company …

Segundo Argudo’s home country of Ecuador is famous for Plantain Chips. Segundo’s wife, Peggy, is from North Carolina and they both met in Washington D.C. while Segundo was studying geophysics on a scholarship program from Ecuador. After working as a geophysicist for several oil companies, the family; including the two children, Stefanie and Ricardo, settled in Tampa, Florida. Mr. & Mrs. Argudo immediately began experimenting with making Plantain Chips from their memories of the same delicious snack which was sold by the many street vendors in Cuba. The Argudo’s began selling Chifles products in 1965, initially in Tampa, Miami and then New York. The company operated from two plants before moving to the present location in 1972. Mr. Argudo passed away in January of 2000 from a sudden illness.

The plantains and cassavas are imported from Ecuador and Costa Rica where they are processed in the company’s 20,000-sq. ft. facility with 30 employees located in Tampa, Florida. The products are sold to approximately 20 Snack Food distributors primarily concentrated in the New York area and Florida.

Our success has been attributable to quality. This not only describes our fine products but the employees who are responsible for all the details required to manufacture the Plantain and Cassava Chips. We are also proud of our ethical business philosophy in dealing with customers and employees.

Plantain Products Company is a manufacturer and distributor of Plantain Chips, Cassava Chips, Pork Rinds, Tortilla Chips and Plantain Soup Mix. Plantain Products Company began operations in 1963 by Mr. & Mrs. S.G. Argudo in the kitchen of their home. Mrs. Argudo is currently President and CEO. www.chifleschips.com

Saveur’s Top Catfish Houses

22 Feb

taylor1

Family-style fried-fish restaurants, often known as catfish houses, are fixtures across a broad swath of the American South. Call ahead before you make a pilgrimage: many rural catfish houses are open only on weekends. Here are six of our favorites. 

Carmack Fish House 24973 Highway 35, Vaiden, Mississippi (662/289-5082). This humble establishment, little known to outsiders, is a rural Southern treasure; it serves catfish that were raised in limestone ponds in eastern Mississippi and fries them up both as filets and as thick, meaty steaks. Make sure to try the tangy house-made coleslaw.

Catfish Hole 4127 West Wedington Drive, Fayetteville, Arkansas (479/521-7008). This popular eatery in western Arkansas sells more catfish than any other restaurant in the state. The crisp breaded catfish filets come with excellent homemade hush puppies (a traditional Southern catfish side).

Cowtown Cafe 20248 State Highway E, Bloomfield, Missouri (573/568-2250). This 300-seat catfish oasis in the southeastern corner of Missouri has been around only since 1995, but it’s already a regional institution. Try the tender fried catfish with the house’s signature fried potatoes cooked with onions and bacon grease.

Huck’s 2811 South Trail Drive, Denison, Texas (903/337-0033). The cornmeal-crusted catfish filets at this restaurant in North Texas are as good as any you’ll get in the Mississippi Delta, and the Cajun shrimp and country fried steak are local favorites.

Middendorf’s 30160 Highway 51 South, Akers, Louisiana (985/386-6666). This 75-year-old Louisiana institution, damaged by Hurricane Ike last year but now back in business, is lauded across the South for its ultrathin, melt-in-your-mouth fried filets. Fresh local blue crab is added to the menu in the summer.

Taylor Grocery 4 County Road 338 #A, Taylor, Mississippi (662/236-1716). A former general store located eight miles south of Oxford, this catfish haven (above)—long a favorite of Ole Miss students—serves up luscious, crisp-tender cornmeal-crusted filets flecked with plenty of black pepper.