Friday, October 30, 2009

Reuben Sandwich + Latkes = Deliciousness in Denver

by Guest Blogger Cezar


Recently I visited Denver to visit a dear friend when, while en route, I received an email from EP. She had forwarded me an issue of Tasting Table (the daily e-newsletter about food in NYC and elsewhere) about Jewish delis and how they are a dying breed, which included a plug for Zaidy’s Deli in Denver: “This cozy living room of a deli is known for its Latke Reuben: A mess of corned beef covered in melted Swiss and sauerkraut sandwiched between two big, thin, crisp potato latkes.” Her message was brief; she said, “You must go here and eat this so we can live vicariously through you!!”

When Xani & Erin give you a food tip, you listen. So I did.

I was especially excited about completing this mission for Xani and Erin because I have a particular fondness for sandwiches. This love is rooted in a story from my childhood: when I was in elementary school, my mummy often sent me to school with leftovers from dinner the night before. I can still remember one day when I had rice and canned sardines for lunch (still a favorite of mine). For those of you who know me now, you’d probably be surprised to know that people picked on me when I was younger. Well, it was true that day and my elementary school colleagues passed my lunch around the cafeteria table like a collection plate at Sunday Mass. Sandwiches, to me, represented the simplest meal, and certainly one that would not weird out your classmates. To this day, as a growing 30-year old boy, I try to eat sandwiches of all kinds as often as I am able, to make up for missed opportunities.

Back to the issue at hand: the Latke Reuben. After perusing the menu at Zaidy’s, I first ordered the Potato Latke Sandwich, which included corned beef, pastrami or brisket served between two potato latkes. The waitress, however, gently suggested that I upgrade to the Latke Reuben, which consisted of corned beef or pastrami, sauerkraut, Swiss cheese and Russian dressing between two potato latkes. For only $1.00 more, it seemed like a good deal, so I went with the Latke Reuben with pastrami.

I was very pleased with my selection – the waitress did not steer me wrong. The pastrami was very tender and the potato latkes held the meal together. This was a knife-and-fork kind of sandwich. Disaster might have struck had I tried to pick up the sandwich which was larger than two of my open palms. My favorite thing about the sandwich as a whole was how all the ingredients—the pastrami, the sauerkraut, the cheese, and the dressing—mixed together.

The latkes themselves were memorable. I’m slightly embarrassed to say that this was the first time I can remember eating a latke. The exterior was fried to golden brown. The crunch of the latkes seemed a perfect complement to the melting and merging sandwich ingredients. Perhaps I now need to eat latkes more often to make up for this newly realized missed opportunity.

Along with my sandwich, the restaurant served complimentary pickles and sauerkraut. The pickles had very bold flavors, the sour pickle saltier than the half-sour one.

I do believe that food says something about you. What I liked so much about Zaidy’s Latke Reuben —beyond its deliciousness—is that it was a beautiful blend of Jewish and American cuisine. That makes me think: perhaps I should invent rice and fish sandwich that will be both Filipino and American? I’m sure the BCD sisters will blog about it should I invent it.


Sincerely,
Cezar

P.S. Thank you to XP & EP for the tip to check out Zaidy’s and for allowing me to contribute to BCD. And thanks for KKD for venturing to Zaidy’s twice in one day and hosting me in Denver.

Thanks for fulfilling our latke reuben dreams, Cezar!! We'll be sending you on future foodie missions, don't you worry ;)


2 comments:

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    ReplyDelete
  2. That is delicious.... I add some Patan ghee into such food for better health and taste...

    ReplyDelete

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