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Oh, New York City bodegas. There are over 14,000 of these corner shops, where the narrow aisles are packed with everything from 40 ounce beers to cats. Bodegas are the best neighbor a city dweller could ask for — they are always there for you when you’re in a pinch. So, to conclude our month of lunches, we challenged Deb Perelman of Smitten Kitchen to show us what to grab from these institutions when you’re hungry and hurried…
“So, you are looking for a heartier meal than just ranch potato chips, you know, the kind with the blue and green flakes? The ones that I love, I mean, loved. Yes, definitely, just only when I was a kid. I have a few ideas…”
“First, grab Café Bustelo coffee, because it’s a bodega classic you can always count on — plus, you can store it at the office. Then find snacks that will keep you satisfied, like almonds or pistachios. And since you are in this situation in the first place, buy the delicious versions of these things. So look for the roasted and salted ones. Blue Diamond is a great brand for that.”
“Next, locate the cheese. Bodegas always have spread-y cheese. I love it. Some people have their Cheese Whiz or Velveeta, but I have my Laughing Cow. My favorite is the ‘Original Swiss,’ but this ‘French Onion’ flavor seems fun.”
“This is very important: the crackers you pair with the cheese. It’s crucial. I like Triscuits, but if you can find Finn Crisps in a red box, get those. They are grainy and good, and you can actually taste whatever you put on them. Snag a bag of kale chips, crumble those on top of your spread-y cheese crackers and there you go: a wholesome, well-balanced lunch.”
“Or pick up a can of Goya black beans. The skins aren’t falling off and the beans are never broken, like other brands. Heat them up in the microwave and top with jarred salsa (always surprisingly delicious), some sour cream and crushed tortilla chips. Finish with hot sauce.”
“Another bodega standard? Generic German chocolate bars. They’re probably only thirty cents in Germany (here they’re usually $3 to $4), but it’s so much better than the other choices. I always pick up Ritter Sport bars for my mom. I’m a Marzipan junkie, but the crunchy cornflake flavor is probably more of a crowd pleaser. If I were to recreate these chocolate bars in my kitchen, I would make sure the cornflakes were salty. Extra salty.”
“My friend makes a crazy popcorn snack. It’s three ingredients: popcorn, butter and a pouch of Maruchan ramen noodles. Melt the butter, mix in the ramen seasoning packet (save the noodles) and pour over fresh popcorn, tossing well. If you try this and hate it, blame my friend. If you try this and love it, give me all of the credit.”
“If all else fails, just buy a cheesy egg and bacon sandwich from the counter. They are geniuses back there. But, really, as long as you avoid the peeled clementines in plastic wrap, you’re set.”
Thanks so much, Deb! We love Smitten Kitchen. What deli hacks do you have? Any go-to snacks?
P.S. Deb’s lazy egg sandwich, and food experts’ go-to lunches.
(Photos by Christine Han for Cup of Jo, at a bodega in the East Village.)
