Thursday, May 16, 2013

Fiesta Mexicana this Friday

Do you have dinner plans yet for Friday Night?

Fiesta Mexicana Taco Night
Friday, May 17 - 5-8pm
Heritage Church
2262 Rochester Road, Franklin Park PA 15237
Tickets: $15 in advance or $20 at the door

Our daughter, Grace (I can't believe she's a teen now!), is actively involved in a youth group. Tomorrow the youth group is holding an all-you can-eat taco night in Heritage Church's Fellowship Hall. Tickets are $15 in advance and $20 at the door.  The proceeds benefit the kids' local mission trip via the Pittsburgh Project to repair the homes of our vulnerable neighbors.


The tacos for this delicious event are donated by the Franklin Inn Mexican Restaurant (Of Course!). You will also have an opportunity to participate in a cake raffle and maybe win a delicious cake or pie donated by local bakeries/bakers.  My sister, Robin, won this awesome Sombrero Cake by The Mike McAleer Bakery. Unfortunately, she did not share it with me! She took it home and shared it with other family members! She did tell me that it tasted as great as it looked. Thanks Robin!!!

Come on out and help the kids help those who lack the resources or the physical ability to make home repairs on their own. Fill your belly with good food, help our kids to experience the thrills of serving others, and make a difference for people in need.  How great is that?
 
See the flyer below for more details.  We hope you can join us.




Sunday, May 5, 2013

It's Here!


Our kitchen crew is busy roasting chiles, dicing and slicing for some great special features as well as your Inn Favorites.  John has agreed to open the bar an hour early to accommodate our Penguin's fans. We have all those fun tattoos and such while supplies last.  Our friends at Pretzel Crazy dropped off samples of their Chipotle Loco pretzels for you to sample (also while supplies last).  If you get to taste one, stop by their fan page and let them know about it.  
Make sure you fill out our customer survey.  We crave your feedback!  We will choose from among the surveys for prizes including a free sopaipillas every week from now until Fiestas Patrias
Other cool prizes too. (Fiestas Patrias is the actual Mexican Independence Day in September.)
Featured Drinks:

Chris’s 7 Fruit Fiesta Sangria
Chocolate, Pineapple or Fiery Pepper Margarita
Strawberry or Mango Mojitos

“El” Tequila Flight:
 El Jimador (Blanco), El Mayor (Reposado), El Tesoro (Anejo)
Appetizers & Soups 
Hand-rolled tamales: Chicken or Pork
Hand-made Empanadas: Chicken or Pork
Tortilla Soup • Gazpacho

 Entree Features

Entrees served with two sides (except Diablo Rellenos). We have Stir fry green beans today!

Carne Asada
Flat Iron Steak marinaded in our homemade seasoning blend and grilled to your liking. Served with chopped onion, fresh cilantro and pico de gallo.  15.95

Diablo Rellenos
Fresh roasted poblano peppers stuffed with chorizo & potato. Topped with melted Jack and salsa. Served with rice. 14.95 

Wahoo Fish Tacos
Wahoo fish pan seared in cilantro butter and topped with Napa cabbage slaw. 13.95

Taquitos Dinner
Spiced chicken & cheese rolled in a corn tortilla, deep-fried crispy with a chipotle ranch dipping sauce. 13.95

Dessert Features
• John’s Homemade Ice Cream Chocolate Chile or Butter Pecan
• Chocolate or Caramel Flan
Other yummy desserts.  Ask your server for a suggestion.
 

Friday, May 3, 2013

How we made our Seven Fruit Fiesta Sangria

Or,  Adventures in Sangria Making

Our general manager, Chris Ribarchak (CCR1) decided to create a new sangria recipe in celebration of Cinco De Mayo this weekend.  With the help of his apprentice (CCR2), Chris produced a delicious Seven Fruit Fiesta Sangria.  Here's a peak behind the scenes.

1. A shopping trip to the Strip was planned a few days in advance on a beautiful morning. 









2.  Each piece of fruit was carefully inspected for quality.











3. Once the fruit passed quality control and the CCRs were satisfied, the fruit purchases were finalized.











4. Picking fruit and walking around the Strip was hard work. A donut break was in order.











5.  CCR1 got his work space ready...












6. Alas, CCR2 isn't allowed to play with knives, he had to visit Aunt Wendy for the next step.












7. While CCR1 did a lot of chopping...














8. CCR2 had some important work of his own to do along with cousin, Julia. Franklin Inn kids are "cheap" labor.






















9. Then, it was time to return to the Inn to finish paper work and check on CCR1's progress
 








10. The Sangria was looking good! Now it needs to rest until Friday.













Yahoo! It is Friday! Come and enjoy the fruits of their labor. It is tasty!



Friday, April 5, 2013

It's Our Traditional Friday After Easter Steak Burrito

Happy Friday Everyone! As is tradition, we'll be serving our Steak Burrito.  This Burrito is stuffed with delicious Filet Medallions grilled to your liking with a delicious creamy zippy pimiento cheese sauce made with Monterey Jack cheeses and served with rice and green beans. Enjoy! 
 
 
 
Our kitchen crew also whipped up a homemade Banana Blast!  We've also got many other great house-made desserts including flan, peanut butter pie, and ice cream  Ask your server for a suggestion.
 
 

Karen hand rolled tamales for you and they are the best in town.  Come try a chicken or pork tamale tonight!  See how she makes them here.
 
 

Mike made his famous stuffed pepper soup. Better come this weekend.  It doesn't last long! Maybe we can twist his arm to make more.
 
 

Don't forget a margarita.  Try a pineapple margarita made with house infused pineapple tequila or a fresh banana margarita.  These drinks may be sweet and pretty, but like all Franklin Inn Margaritas, they kick some serious butt!
 
 

And, don't forget we will open on
Sunday, May 5th at 1pm to
celebrate Cinco de Mayo with you!
Join us.












Friday, March 29, 2013

Dan's Beer Blog: East End Brewing Company Big Hop IPA

By Dan Cummins

As recently as the 90's there were television commercials depicting the horrors of “bitter beer face.” Since that distant and primitive time, American beer drinkers have come to love hops, the ingredient in beer that is responsible for its bitterness. Many different varieties have grown into prominence among brewers and each imparts its own unique flavor and aroma to beer. Over the years, brewers have become increasingly adept at mixing and matching different hops to balance their beverages.

The IPA, or India Pale Ale, is perhaps the most famous example of a “bitter” beer. As a style of beer it is a relative newcomer, being first brewed in England in the 19th century. Traditionally the story tells of English citizens and soldiers in the colony of India craving the beer of their homeland. Attempts to bring beer along the long voyage from England to India proved disastrous, until it was fortuitously discovered that the prodigious addition of hops to beer acted as a natural preservative. These “India Ales” proved popular for the English both at home and abroad.
John Enjoying a Big Hop Draft

The major producers of IPAs in the world have remained England and the United States, and the style has split into three main varieties, English, East Coast, and West Coast. The differences between them are the balance between the hop flavors and the malt present in the beer, with English IPAs being the most “malty,” West Coast IPAs being the most “hoppy,” and East Coast IPAs being somewhere in between.

East End Big Hop is a very good example of an East Coast IPA. The strong malt flavors provide a backbone for the bitter hops to play against. The floral hop notes found in West Coast IPAs are much more subdued creating a well balanced and flavorful beer that is exceptionally drinkable. The East End brewing company is also based right downtown, perhaps surprisingly in the East End. They are huge supporters of the community and focus on sustainability in their brewery. Any chance to drink a good local beer is always recommended and these guys deliver in spades.

As the reader might expect from a drink named for its association with India, an IPA pairs exceedingly well with spicy foods. Big Hop has enough malt backbone to be a great companion to most dishes, but sitting it next to some spicy hot wings, chile rellenos, or a piece of chorizo will really bring out the flavors of both.

East End Big Hop Drafts Now Available at the Franklin Inn
Style: American IPA
ABV: 5.8%
BA Score: 87
Malt: Pale, Munich, Crystal, Wheat
Hops: Centennial, Cascade

About Dan: Shortly after turning 21, Dan famously quipped to friends that he "just didn't like beer very much."  Nearly ten years later Dan has parlayed that general dislike into a passion for the juice of the barley.  He admits that he is no expert, but is more than willing to share with our visitors the knowledge he has gained from sampling hundreds of beers from around the world, visiting breweries, and even making home brews.  Dan has a degree in technical theater from Slippery Rock University and is a relative new comer to the Franklin Inn but we hope he sticks around for awhile. Stop by the Inn and let Dan know your thoughts on his beer choices. He'll be happy to chat with you.

Tuesday, March 19, 2013

Dan's Beer Blog: Edmund Fitzgerald Porter

By Dan Cummins

Throughout human history porters have been employed to load and unload carts, wagons, trains, trucks, and warehouses. They work at docks loading ships and are brought along to help climb mountains. Porter beer is named after the early 18th century London  porters who loved the hearty taste of the beer. 

The Great Lakes Brewery located in Cleveland, Ohio offers many world class beers. They are deeply concerned with environmental issues, and are great supporters of sustainable agriculture from local growers. The Edmund Fitzgerald Porter is named after the ship that tragically sank in lake superior in 1975.

Poblano MolƩ
The porter has a complex taste with coffee, chocolate, and roasted malt flavors. This is a beer with a backbone and its myriad flavors could overpower lighter fare, try the Chicken Enchiladas with Poblano MolƩ or our Steak Fajitas for something with enough ammunition to keep up.

Great Lakes Brewing Company Edmund Fitzgerald Porter
Style: Porter    ABV: 5.8%
Beer Advocate Score: 96
Malt:  Harrington 2-Row Base Malt, Crystal, Chocolate, Roasted Barley
Hops:  Northern Brewer, Williamette, Cascade

Try the Edmund Fitzgerald Porter at the Inn today and let us know what you think?
Join the conversation on our Facebook Page or Twitter.

About Dan: Shortly after turning 21, Dan famously quipped to friends that he "just didn't like beer very much."  Nearly ten years later Dan has parlayed that general dislike into a passion for the juice of the barley.  He admits that he is no expert, but is more than willing to share with our visitors the knowledge he has gained from sampling hundreds of beers from around the world, visiting breweries, and even making home brews.  Dan has a degree in technical theater from Slippery Rock University and is a relative new comer to the Franklin Inn but we hope he sticks around for awhile. Stop by the Inn and let Dan know your thoughts on his beer choices. He'll be happy to chat with you.

Friday, March 1, 2013

Salsa Borracha Tacos Tonite

Cheese Cilantro

Butternut Squash Soup
with Chipotle Bacon

Chicken Adobe Empanadas: Four spicy appetizer-sized empanadas
with a cilantro lime ranch drizzle.
 
Salsa Borracha Tacos: This spicy “drunken” salsa features tequila and pasilla chiles. Tacos arelayered with salsa,  fish or steak, lettuce, tomato and feta cheese.Served with veggies and rice. Choose Char-grilled steak or Wahoo fish sautĆ©ed in cilantro butter.

Are you Observing Lent?
Try the Salsa Borracha with Wahoo Fish or one of these regular menu favorites. Lenten Suggestions:


Appetizers
    • Chile Con Queso with chips • Nachos•
Black Bean Dip with Chips • Quesadillas

    Jumbo Fish Sandwich with fries:
Another best kept secret at the Inn! Hand-breaded Haddock.

House Specialties
Chiles RellenosMild chile peppers stuffed with Jack & Colby cheeses, batter dipped and deep fried, topped with a sweet tomato and onion sauce.

San Carlos Fisherman's Dinner—Spicy hand-breaded cornflake crusted cod, deep fried. Served with salsa fresca, lettuce, lime, and tortillas to build your own fish tacos.

Fajitas—Spicy Shrimp or Portabella & seasonal veggies with sauteed onions and red & green peppers on a sizzling platter with flour tortillas, red salsa, sour cream and guacamole.

Cilantro Pesto — Ask your server to skip the grilled chicken and enjoy our homemade pesto. A puree of cilantro, olive oil, walnuts, garlic, and Parmesan cheese tossed with penne pasta.
Other Mexican Favorites
Seafood Chimichanga
Seafood Enchiladas
Cheese & Onion Enchiladas

Vegetarian Burrito
Black Bean & Feta Cheese Burrito
Pinto Bean & Cheese Burrito

Friday, February 22, 2013

Tonight's Special Feature

Enchilada de Langosta

Flour tortillas dipped in our tomatillo sauce, filled with a delicious mixture of lobster and white fish held together by our house made green chile lime mayo and topped with a flavorful Pepper Jack Chipotle Cheese Sauce also made from scratch for you. Garnished with pico de gallo and served with our rice and snow peas with cilantro butter.  14.95. Enjoy!


Introducing Bodini and Besitos Wines at the Inn

We are excited to debut two outstanding new wines at the Franklin Inn. Both are available by the bottle or by the glass.  I'm in love with the Moscato and John prefers the Malbec. Come and give them a try and then let us know what you think.

Bodini Malbec (Argentina)
From the vineyard's website: "Bodini: Built On Dreams of Individuals Not Institutions. We're proud to be a sustainably focused wine brand, based in Argentina." Their logo stands for Sustainability, Social Responsibility, and Scholarship. Very cool. Serious Red Wine Drinkers will want to check out Vine Connections for a review with tasting notes. It even won a Gold Medal from the Beverage Testing Institute.  John likes that it has a smooth finish with no bite and he says that it is very drinkable.

Besitos Moscato (Spain)
An inquiry was posted via my facebook fan page as to whether or not Besitos is a sparkling wine.  I wasn't sure how to answer because it "kinda" is to me but not exactly and I'm honestly not a wine expert. The question was put to my wine rep. He described it to me perfectly, "The Italians call this style Frizzante. Slightly sparkling but not a full sparkling Spumante. I just like to tell people it is lively." Perfect! I hope you enjoy this one as much as I do.



Tuesday, February 19, 2013

Dan's Beer Blog: MƤrzen

Love Oktoberfest beer and can't wait for October? 
Try a Penn MƤrzen!  

By Dan Cummins

The Penn Brewery is right downtown but you won't have to cross a bridge to try their Penn MƤrzen because its imported to the North Hills by us here at the Franklin Inn Mexican Restaurant.
 
Named after the German word for March (MƤrz) this style of beer was brewed in the spring and kept in cool cellars over the summer to be tapped at the beginning of fall to celebrate Oktoberfest as far back as the marriage of Prince Ludwig to Princess Therese in 1810.  Astute readers may know this as the yearly celebration that has become known as Oktoberfest.  The spring version of the beer is equally as good, and is likewise a delicious beer without a lot of alcohol perfect for a celebration or a drinking session with friends.

MƤrzen has a sweet aroma of roasted malt with caramel overtones, and the taste of the beer matches.  The complex malt can give a biscuity bready taste and remain sweet and flavorful.

MƤrzen will pair well with most foods, but the taster should try a chorizo dish (like our chorizo appetizer pictured left or our chorizo burrito) to let the hearty sweetness of the beer cut through the spiciness of the sausage, or the pork colorado to let the rich roasted flavors meld together.

Try the  Penn MƤrzen at the Inn today and let us know what you think?

Pennsylvania Brewing Company MƤrzen
Style: MƤrzen/Oktoberfest
ABV: 5.6%
Beer Advocate Score: 86
Hops:  Perle
Malt:  Two-row, Caramel, Dextrin, Munich, Black malt


About Dan: Shortly after turning 21, Dan famously quipped to friends that he "just didn't like beer very much."  Nearly ten years later Dan has parlayed that general dislike into a passion for the juice of the barley.  He admits that he is no expert, but is more than willing to share with our visitors the knowledge he has gained from sampling hundreds of beers from around the world, visiting breweries, and even making home brews.  Dan has a degree in technical theater from Slippery Rock University and is a relative new comer to the Franklin Inn but we hope he sticks around for awhile. Stop by the Inn and let Dan know your thoughts on his beer choices. He'll be happy to chat with you.