for a couple of weeks and in a few days will be joined by Chuck’s cousin Dora who is flying out to first see the Phoenix family and then will be coming down to spend time with her grandson who attends the University of Arizona.
We thought that we were going to have a leisurely few days but the need to make major replacements of the RV’s A-V components have eaten into our spare time. So all we have had a chance to do is catch a few quick bites at two of our Tucson favorite spots.
We started with a visit to Frankie’s South Philly Cheesesteaks & Sandwiches, and this time we came during the lunch hour. The place was jumping. The residents of the Old Pueblo (their name for Tucson) appear to have taken a liking to South Philly food.
On our travels, we have come across any number of restaurants serving a version of the Philadelphia Cheesesteak, but when you see the use of Swiss cheese or the use of mayo as a condiment, you know it’s not the real deal. Only two restaurants have come close to what we got back in Philadelphia—Gaglione’s in San Diego and Frankie’s here in Tucson. Do you think because both have quick-frozen Amoroso rolls flown in from Philadelphia has something to do with it?
I have never had one of Frankie’s cheesesteaks so cannot make an educated evaluation. While saying it was a bit dry, Chuck was a happy man nonetheless.
So if I don’t have a cheesesteak, what do I order? “…Ask almost anyone outside of Philadelphia to name the city's most famous sandwich and you will undoubtedly hear ‘cheesesteak.’ But among actual residents of the City of Brotherly Love, another between-the-bread concoction vies neck and neck with the cheesesteak as a local favorite, and it is even more uniquely local—the Philadelphia-style Italian roast pork sandwich. There is plenty of overlap, since many sandwich shops here sell both roast pork and cheesesteaks, and both come in several particular variations. But just as there are stands primarily famous for cheesesteaks (Pat's, Geno's, Jim's), so are there places that are first and foremost about pork” (Larry Olmsted at usatoday.com).
I ordered mine as a nine-inch sandwich with both hot and sweet peppers on the side along with extra broccoli rabe and Frankie adds an additional touch with a side of pork jus on the side. One bite and I was back in Philadelphia.
With the sandwich, I ordered a side of pasta salad made with orecchiette (little ears) pasta, red bell pepper, corn, and scallion with a light vinegar dressing.
Chuck selected the Cam’s Classic with roast beef, lettuce, and horseradish sauce on a garlic Italian roll
We had two very good lunches that were not without their minor flaws and both experiences earn 4.0 Addie ratings.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.