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Let’s Taco ’Bout It
FOLDING TOGETHER CREATIVE COMBOS AND EVEN FUSION FL AVORS, WE CAN’T GET THESE TACOS OFF OUR MINDS. GRAB A MARGARITA, AND PREPARE FOR A MOUTHWATERING RIDE. BY L AURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH
Moroccan On My Mind
What started as a passing experiment for Janet Elbetri of Sandwhich one Saturday morning in 2015 with an impulse-bought press turned into team-building tortilla madness. The delicious result sold out that first day in an hour and a half and has been a solid special ever since. The Moroccan influence of their tacos comes from Janet’s original business partner, Hich Elbetri. “We put our heads together when we developed the menu nearly 13 years ago, and so the menu has always been a nice MoroccanAmerican-eclectic combo of things,” Janet says. When Sandwhich started making tortillas in house, it was only natural to spice the pork shoulder, chicken or roasted butternut squash as Hich would. Since the start, tuna salad tacos and brunchy tacos have also been added to their repertoire.
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chapelhillmagazine.com September/October 2017