Back of the House: Señor Pop's 

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Go into the kitchen at Señor Pop's on South Grand and read Ian Froeb's review, "Caribbean Sí."
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By Jennifer Silverberg
Señor Pop's, 4101 South Grand Boulevard.
By Jennifer Silverberg
Plantain stored in salt water at Señor Pop's.
By Jennifer Silverberg
...In the fryer go the plaintain.
Tony Gonzalez, owner of Señor Pop's (along with his dad), mashing the fried plantain in preparation of the Puerto Rican staple, mofongo.
By Jennifer Silverberg
Shrimp mofongo.
By Jennifer Silverberg
Mofongo is served at Señor Pop's in a larger than normal, custom ordered from Puerto Rico, pilon.
By Jennifer Silverberg
The pilon that is used to served the mofongo.
By Jennifer Silverberg
The traditional pilon (mortar and pestle).
By Jennifer Silverberg
Shrimp on the grill.
By Jennifer Silverberg
Tony making a “Sloppy Poppy” with is rum with spiced tamarind juice.
By Jennifer Silverberg
Empanadas -- pre-fryer.
By Jennifer Silverberg
A prepared empanada.
By Jennifer Silverberg
Tony Gonzalez, who owns Señor Pop's with his father.
By Jennifer Silverberg
Tony mashing the plantain for the mofongo.
By Jennifer Silverberg
Malta Goya, Coco Rico coconut soda and the sugary-sweet Tropi-Cola champagne soda.
By Jennifer Silverberg
The cozy interior of Señor Pop's, which formerly was Persian restaurant Grand Mediterranean Kabob Café.
By Jennifer Silverberg
By Jennifer Silverberg
Serving up the rice and beans that accompany the mofongo.
By Jennifer Silverberg
By Jennifer Silverberg
The bar at Señor Pop's.
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By Jennifer Silverberg
Señor Pop's, 4101 South Grand Boulevard.