We headed to El Merkury in Center City Philadelphia, where chef/owner Sofia Deleon is a marathon runner herself and shares her favorite dish before any big run: Arroz con elote
El Merkury is a spot for Central American street food and churros on Chestnut Street.
"My goal was always to represent underrepresented countries with a great food culture, like Guatemala, El Salvador, Honduras," says Deleon. "The food that we make is all inspired by what the Mayans used to eat."
She's also a marathon runner and ahead of any big race, she says you can bet she's carb loading.
"For Broad Street, for example, in the 48 hours before, you can eat your heart out with all of your favorite carbs.," she says. "It's just so that you store that energy and you're ready for for the race."
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Her first marathon was two years ago, and it was inspired by Students Run Philly Style.
"It's an afterschool program and they have these tiny kids that are running marathons," says Deleon. "I was like: 'I have to do it too.'"
And she was hooked!
"After doing Philly, I wanted to run all over the world, and so now I have to run a marathon in every continent," she laughs.
And she is!
When she's in race training mode, her carbs of choice rice and tortillas.
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Deleon opened El Merkury eight years ago. She also has a spot in Reading Terminal Market.
One of her favorite pre-run dishes is the cheesy rice arroz con elote and she's sharing the recipe with us.
Arroz con Elote recipe from El Merkury:
Ingredients:
- 4 cups cooked white long-grain rice (cooled)
- 1/4 cup half-and-half
- 1/2 cup heavy cream
- 1/4 cup evaporated milk
- 1/3 cup roasted jalapeños, finely chopped (optional, for heat)
- 1/3 cup corn kernels (frozen, canned or fresh)
- 1 cup shredded cheese blend (cheddar, Monterey Jack, queso blanco)
- Extra cheese, for topping
- Salt, to taste
Directions:
1. Preheat oven to 350 F
2. In a large mixing bowl, combine the cooked rice, half-and-half, heavy cream, evaporated milk, jalapeños (if using), corn, and cheese blend
3. Mix thoroughly until evenly combined and then season with salt to taste
4. Spread the mixture evenly into a baking dish
5. Sprinkle additional cheese over the top and cover tightly with foil
6. Bake for 45 minutes, or until heated through and the cheese is fully melted
7. Remove foil during the last 5-10 minutes for a slightly golden top (optional)
Note: This rice is the base of the rice bowl at El Merkury, and they top the bowl with roasted vegetables, braised meat, salsa, guac and beans, but when you make it at home, you can top it with whatever you have on hand!