A multitude of factors have converged to contribute to the drastic lime shortage in the United States this month. Thanks to citrus blight, erratic weather, and inner-state narco politics in Mexico, the price of the little green citrus fruits has skyrocketed, prompting the public to reconsider the ub ... More >>
Last summer, Williamsburg climbed up the city's totem pole of burritos when Stan's Cafecito (172 Havemeyer Street, 646-626-9175) quietly opened its doors and became the neighborhood's secret cache for tortilla-wrapped breakfasts. Tucked into a tiny alcove between South 2nd and South 3rd, the space i ... More >>
Despite its diminutive size, Ines Bakery (948 Fourth Avenue, Brooklyn, 718-788-0594), a Mexican outpost near Greenwood cemetery, packs it in. On weekdays, when offices are shutting down and schools have run their last bells, the triangular standing room of the bakery fills up as tightly as the glass ... More >>
Although we'd much rather stay put with a comforting pot of stew, for folks forced to brave the elements while those clumsy weather gods accidentally drop their frozen cocaine stash all over our fair city, hot, portable snacks can act like edible hand warmers (ed. note -- do not use on feet). Short ... More >>
El Bombon (75-13 Roosevelt Avenue, Queens, 718-672-6500) is a new addition to the line of Jackson Heights Roosevelt Avenue eateries operating under the rumbling 7 train. The restaurant's icon is an anthropomorphic marshmallow, a sombrero-wearing, taco-clutching sweet; not a sweet, curvy lady, as "el ... More >>
A Styrofoam cooler of pre-made burritos dragged from dive to dive may not be the ideal format in which to sample a good burrito. Nevertheless, that's just how Pepe Urquijo, a Bay Area expat, started his business B'klyn Burro Burrito (at Don Pedro's, 90 Manhattan Avenue, Brooklyn) early this year, co ... More >>
Despite good press, Xixa (241 South 4th Street, Brooklyn, 718-388-8860) -- the second Williamsburg restaurant from the team behind Traif -- remains somewhat hidden on a frightful corner in the shadows of the on-ramp to the Williamsburg bridge. It's lucky that chef Jason Marcus's polyglot cuisine, wh ... More >>
No. 3: Smoked brisket burrito from Tres Carnes (688 Avenue of the Americas, 212-989-8737) Serious barbecue meets Chipotle-style burrito production for a hybrid cuisine so good we can only describe it as "Tex-Mexcellent".
Naren Young's spirits career has taken him all over the world, and he's worked both behind the stick and behind the pen, crafting drinks for patrons and stories on the industry for notable publications. His latest endeavor? He just took over the drinks program at Empellon Cocina and Taqueria, and he ... More >>
No. 67: Ice cream (any ice cream) from Ample Hills Creamery
Of the countless regional corn masa snacks called antojitos hand-patted throughout Mexico, the tlacoyo is one of the dozen or so that has made its way to the North.
Why do some $1 beer specials attract the loft-living artist while others lure in the fresh-out-of-school frat boy? What makes one restaurant popular with polo shirts and another a hit with the skinny-jean set? And why do people use three different subway lines just to get somewhere when there are so ... More >>
Later this year, we'll pen our Best of New York issue, our annual love letter to what's great in this town. When that paper hits the streets, you'll find our picks for the very best this city has to offer when it comes to dozens of cuisines, restaurants, dishes and drinks. Until then, you can get a ... More >>
Cosi's bread looks like an alligator, or maybe tree bark. Those of us who fervidly celebrate the joys of immigrant cooking and its eventual assimilation into the standard American diet―think tortilla chips and guacamole, beef stroganoff, wonton soup, and IKEA's bouncy Swedish meatballs―may sti ... More >>
Of the coterie of taco trucks that line Roosevelt Avenue from Woodside to Corona, El Gallo Giro is one of the most popular. It's a cart that only comes out at night to haunt the block with the aroma of searing meats and plumes of well-seasoned smoke. The cooks' dexterity on the flat-top griddle is w ... More >>
While seasonal foodie rapture over ramps and fiddlehead ferns is starting up, there's another vegetable that's also having a moment--and is even harder to find. Huazontle, a sturdy edible weed from Mexico that you won't find in farmers markets, remains even more elusive. The leafy green branches hol ... More >>
Those who have tasted a good bowl of birria, the Mexican soup from Jalisco made from toasted chiles and roasted goat, know it's a soup that inspires a rapture more consuming than what tweens feel for Justin Bieber. In Los Angeles there are entire restaurants dedicated to birria -- the soft simmeri ... More >>
The pozole at Tacos Cachanilla could easily feed two hungry students. Whitney D. asks: I am a middle school Spanish teacher taking my class on a field trip. I was hoping we could stop afterwards to taste the cuisine of a Spanish-speaking country. The restaurant must be open during the weekday and ... More >>
[See More Favorites: 5 Cooling Dishes to Help You Beat the Heat | 5 Best Cheap Eats on Eldridge Street] Despite the hype, Baja-style fish tacos have never quite gotten the traction here we might have expected, still constituting something of a gastronomic rarity in New York. Following are the seven ... More >>
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: Vegetable Samosas at Little Pakistan Deli, Dish #87 | Build Your Own Burger at Kent Ale House, Dish #88 ... More >>
It's the season for huazontle, a spindly plant from Mexico with bright green branches with thousands of tiny buds, somewhat similar to the beads on broccoli florets. Eaten around the Holy Week of Lent, the buds have a mild spinachy flavor. Though beautiful specimens have been popping up in Mexican m ... More >>
A glimpse of the facade during the build-out stage Monday marks the opening of Tortaria, a Mexican-themed place that concentrates on tortas, the signature south-of-the-border sandwich. The place occupies the former premises of Buona Sera, a long-running red-sauced Italian spot.
Lauren ShockeyChristmas-colored guac at Toloache 82While doing some reconnaissance for our 10 Best Upper East Side Restaurants, we paid a visit to Toloache 82, the newest branch of the Toloache empire, which opened several weeks ago. Inspired by the colors of the Christmas season, we opted f ... More >>
It's National Taco Day, apparently! While New York City might not be Los Angeles when it comes to scoring premium carne asada off the street, there are still lots of excellent taco options to try. Plenty of new spots have opened since we listed the 10 Best Tacos in New York a couple of years ago, wi ... More >>
dishtip.comQuesillio OaxacaJason T. asks: Where in NY can I get authentic Oaxacan cheese? Looking for a queso fundido made with Oaxacan cheese. Thanks in advance. Dear Jason: I concur in your appreciation for Oaxacan cheese. Even though we have few actual Oaxacans in town (and no actual Oax ... More >>
Now you don't have to go to East Elmhurst to enjoy a taco placeros, just take the L to the Bedford stop. Four years ago on an extreme taco run from Corona to Woodside on Roosevelt Avenue - intent on sampling every at least two tacos from every store, truck, and cart - my gang and I stumbled ... More >>
A cemita from Tulcingo del Valle is one hell of a meal. Cemitas are the signature sandwiches of Puebla, a region of Mexico south and east of the capital. These sandwiches are made on round seeded rolls traditionally made with cactus pulp.
Yesterday, we spoke with Fany Gerson about the many things she has planned for La Newyorkina, the Mexican frozen-treats stand that she debuted in New York last summer. Today, the pastry chef extraordinaire talks about the so-called Sombrero Effect, the future, and keeping all of those ice cre ... More >>
The winter months are typically a quiet time for frozen-treats purveyors, unless they are Fany Gerson. The owner of La Newyorkina, Gerson has been using most of her waking hours to prepare for what is sure to be a very busy summer. In addition to her new cookbook, Paletas: Authentic Recipes f ... More >>
Community Board 3 has posted its December SLA meeting agenda, and it looks like the ground floor of the Bowery's Sunshine Hotel is moving closer to becoming yet another eating destination for the comfortable classes.
Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Robe ... More >>
The eyeball-popping parking lot mural was a harbinger of what was to follow. It was a gothic conclusion to a very gothic day. It started out with a trip on the Staten Island Ferry to New Brighton, to a neighborhood overlooking New York's Upper Bay that was once the site of a Revolutionary Wa ... More >>
Paying tribute to our neighbors over the border
positiveictafrica.wordpress.comA typical Kenyan meal featuring the staple starch called ugali and fried fishMorgan S. asks: I've been told you can get every cuisine in the world in New York City. Is that true? Dear Morgan: Well, almost. We've got at least 80 distinct cuisines by my estimate, ... More >>
Grilled sweet summer corn... get it while it's still hot.Last week may have felt like a wet autumn was upon us, but this week summer is back in full force. So, get thee to the Greenmarket for the last of the summer corn and use it to make this recipe for Grilled Sweet Summer Corn on the Cob b ... More >>
Morsels to go with your micro-brew: "quesadilla authentica" on the left, gorditas to the right. Today, Counter Culture wrestles its way into Cascabel Taqueria, a micro-eatery on the Upper East Side with an excellent beer list (including bottles from Sly Fox, Goose Island, Lagunitas, and othe ... More >>
Mexican wrestling is the motif of a new micro-eatery
The overstuffed tacos at El Aguila include carnitas (left) and barbacoa (right). If you're a Mexican taqueria occupying actual real estate, how do you compete with all the trucks that set up shop as soon as the sun goes down?
Forget football. Super Bowl Sunday is all about the food. Super Bowl Sunday is all about gut-bombing grub, American beer, and exorbitant advertising spots. (Oh yeah, there's also a football game involved.) Rosa Mexicano's culinary director Chef David Suarez has come up with a special dish for ... More >>
Sauteed shrimp in a fiery salsaBarbara Sibley and Margaritte Malfy are the co-owners-and-chefs of the two La Palapa restaurants in the East and West Villages. Antojitos, published this fall, is the first cookbook from the duo.
Argentinean in Williamsburg offers Mexican and Italian, too
Step into Don Paco Lopez Panaderia and the warm smell of sugar and butter envelops you. The bakery specializes in dozens of different sorts of Mexican sweet rolls and cakes, and there's selection of Mexican candies, including extra-spicy Pulparindo (amazing!). But on the other side of the store, ... More >>
Fish, especially cheap fish tacos, might not seem the most likely candidate for food porn, but to me they are thing of pure beauty. The crisp cabbage, the bright red and green salsas, the rainbow of trimmings. With my Baja salsa research expedition over, I'm spending Monday back in New York hungry f ... More >>
Too good to throw at George BushThe quality under-$5 meal is elusive. Under-$5 snacks that can be eaten as a meal are plentiful, but a really good, belly-filling meal for less than the cost of the Brooklyn Battery Tunnel toll is harder to find. Thus, I submit for the Incredibly Cheap Eats record, t ... More >>