The bistec in salsa mora served at the brick-and-mortar outpost of Tacos Morelos (and not any of the roaming carts) may be the spiciest dish in the canon of NYC's Mexican restaurants. Dried chiles moras—small, spicy jalapeños slow-smoked over hardwood—are reconstituted in broth with cooked onions, guajillo chiles, and garlic, and then puréed into a thick rust-red paste that coats pounded sheets of beef. If a spoonful is enough to incapacitate an entire buffet line of tender-palate Midwesterners, imagine tackling a plateful.

Location Details

94-13 37th Ave.
New York NY 11372


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