Philly food is so much more than cheesesteaks. Let us show you.
Sancho Pistola’s draws me in for a lot of reasons. For one, they’re a quick walk from my house in Fishtown. For another, they show Everton—my adopted Premier League team—every Saturday morning during the season, and on those Saturday mornings they have one of the best brunch specials in the city. But the real reason I keep going back is surprisingly small: it’s the mole meatball steamed buns.
If I’m having a small bite in some kind of bread-like delivery system, the steamed bun is very much near the top of my list. It’s light, it’s fluffy, and it in no way takes away from what it’s holding. This is good, because you want to be able to focus all of your concentration on the meatball it’s bringing you. The meatball is dense, but not so much that it’s hard or unenjoyable—just enough that it doesn’t crumble when you bit it and ruin the bun. It’s covered in a rich, flavorful mole sauce that should probably be put on everything at Sancho’s before it’s topped with crema, queso, and sesame seeds.
It’s a perfect little flavor bomb to start off your meal, or you can get a few orders of them and make it the whole meal. They come two to a plate, so it won’t take many plates. Trust me, you’ll consider it.