Episode three of this series features Allergic Girl, Sloane Miller, who visits Cochinita, a new taqueria located in Clinton Hill Brooklyn, run by Adam Frank, Chef/Owner, who has food allergies himself. Miller proves that in spite of food allergies, and intolerances it is possible to have a successful dining experience.
Frank, after years of going to Mexico and experiencing the local cuisine, has come up with his version of “market food”, based on dishes found in the markets of central Mexico. Everything is made free from gluten/wheat, shellfish, peanuts, and tree nuts. The tacos are naturally free of dairy, although there is cheese and sour cream for those who would like it. Frank serves fish tacos which are made with fresh and local pollack. Equally impressive as the food is Frank’s dedication to reducing the restaurant’s carbon footprint by composting. He uses compostable plates, cups, flatware which is corn-based, as well as composts all of the organic material and he sources local meat, fish, and 100% corn tacos with no wheat/gluten cross-contamination issues.
Take a look at the video embedded below and check out Sloane Miller, Allergic Girl’s review here. And when you’re in Brooklyn, remember to look up “Cochinita”!