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The best way to see exact dates and menus and to order is by following the participating chefs on Instagram.At South Philly Barbacoa, Guest Chefs Are Taking Over the Kitchen in a Series of Summer Pop-Ups At South Philly Barbacoa, Guest Chefs Are Taking Over the Kitchen in a Series of Summer Pop-Ups .

Ben and Cristina offer community support in every way, whether it’s about their advocacy for immigrant rights or now tied to Black Lives Matter. “I’m popping up in their space, as an immigrant who owns my own business, and showcasing Filipino food, showcasing myself as a chef, and showing people if you do the right thing for people, good karma will come back to you.”All of the chefs popping up at South Philly Barbacoa get the word out through their own social media accounts and handle the ordering and payment themselves, though Miller says he’s happy to give a boost through his restaurant’s social media if needed. Source/South Philly Barbacoa

Cybille St. Aude, who will host the week of Aug. 17. Even before South Philly Barbacoa started receiving national attention, there was almost always a small line out the door. PhillyVoice Staff

During the week of July 13, South Philly Barbacoa will be taken over by chef Harold Villarosa, who immigrated from Iloilo, Philippines to New York City at age nine. That’s because this place spends days preparing and cooking their barbacoa, and the work shows. South Philly Barbacoa - 1140 S 9th S, Philadelphia, Pennsylvania 19147 - Rated 5 based on 92 Reviews "Amazing food. Haitians typically stew the leaves and serve them with blue crab — “like collard greens, but different,” Paul says.

As a chef — someone who understands food and sourcing — it’s almost like I have a duty to cook the food they remember, which maybe they haven’t had in 10 years, or 20 years,” Paul says.
But when he does a “The concept is ‘lakay,’ which in Haitian Creole means ‘home,’” Paul says. “Growing up in Haiti, we would eat a lot of the same things all the time, so when I was about 11 I started cooking my own things to get out of the routine. by I’ve been cooking ever since.”For his South Philly Barbacoa residency in August, Paul wants to make a dish with locally grown lalo, also known as jute leaves. by He plans to highlight West African staples in his pop-up. from

Sign up for the “I feel like as much as South Philly Barbacoa is a restaurant, it’s also one of Philadelphia’s best community organizations. He landed in Philly as a teen, cooking on the Main Line and then in restaurants from Stephen Starr and Jose Garces in the city.
Wey's cooking will focus on West African cuisine similar to the Nigerian cooking of his celebrated brother, Tunde Wey.Cambodian chef Chinchakriya Un will take the helm the week of July 27. On Tuesday, Thomas will be cooking fried whole snapper, boneless battered fillets, and “festivals” (fried dough) at South Philly Barbacoa.“Ben is always looking out for other chefs, and let us know if we wanted to use his kitchen one day, he’d be happy to let us,” Omar-Abba says. South Philly Barbacoa has a limited weekly schedule, and when they are open, it's only until supplies run out.

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