Dish no. 26: Nachos from Taqueria Diana (129 Second Avenue)
Dish no. 44: Suadero tacos from Taqueria Izucar (1503 Myrtle Avenue, Brooklyn; 718-456-0569)
Just in time for the World Cup is the debut of Campeón (9 East 16th Street; 212-675-4700), a Flatiron sports bar with a south-of-the-border spin -- decor is inspired by Mexico City, down to the hand-painted ceramic tiles. Sports fans will be excused if they miss that detail, though: The place also ... More >>
The Lower East Side has amassed a collection of California Mexican restaurants: First came Angeleno bar Taqueria Lower East Side, then was Danny Bowien's Mission Cantina, which is at least influenced by the Golden State, even if it's also heavy on ingredients from many other places in the world. Now ... More >>
Choza Taqueria first started slinging its tacos, burritos, and tamales in 2010, eventually expanding into a pair of locations, one on MacDougal Street and the other on Madison Avenue. Now, in preparation for a third outpost in Gotham West Market (600 Eleventh Avenue), it's brought on a new chef and ... More >>
Fish taco platter at Calexico (multiple locations), $7.50 If you're dreaming of beaches in this second round of the polar vortex, head out for a fish taco.
Taco Chulo (318 Grand Street, 718-302-2856), a middle-class taqueria tucked away on Grand Street in Williamsburg, has an expansive open room as big as a dancehall with high ceilings, red walls, and a tiny bar in the back. It fills up early with families sharing taco salads ($11) and seared fish burr ... More >>
Chilaquiles verdes from Pequeña (86 South Portland Avenue, Brooklyn, 718-643-0000), $8 Hit this duo of Mexican restaurants during the daytime hours, and you'll find a number of cheap items -- and the chilaquiles are excellent.
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".
No. 4: Caramelized onion galette from Dovetail (103 West 77th Street, 212-362-3800) Michelin-starred chef Jon Fraser channels his French training for this edible ode to autumn.
No. 8: Stone cut oat porridge from Northeast Kingdom (18 Wyckoff Avenue, Brooklyn, 718-386-3864) Porridge might be a breakfast basic, but on the dinner menu at Northeast Kingdom, it gets special treatment--and it should not be missed.
No. 10: Cassoulet from Buvette (42 Grove Street, 212-255-3590) As temperatures dip, cozy up with this cold weather staple--and a glass of red wine--from Buvette.
No. 11: Tum poo-plara from Somtum Der (85 Avenue A, 212-260-8570). At an Isan restaurant that specializes in papaya salad, this one rises to the very top.
No. 12: Dim sum samplers from Nom Wah Tea Parlor (13 Doyers Street, 212-962-6047) Call it "Dim Sum For Dummies".
No. 13: Pot-au-pho for two from Montmartre (158 Eighth Avenue, 646-596-8838) Tien Ho flirts with showmanship for this breathtaking share plate that easily feeds three.
No. 33: Alehouse nachos from Bronx Ale House These nachos torpedo the tortilla chip and cheese boilerplate--and are a good reason to spend a day drinking beers in the north Bronx.
Walking down Roosevelt Avenue, you spot the boxy edges of a vehicle at about 67th Street. As you move closer, its form emerges out of the dark, a stationary white truck with big block letters that spell out "Tacos Mexicanos, Cuatro Vientos." You groan.
In this series, Seamless Warrior John Luong reviews meals ordered from the Internet. As per usual, my Sunday routine consisted of two primary objectives: allay the anxiety associated with the week ahead and find caloric inputs in spite of having a refrigerator bereft of contents. The bonus objectiv ... More >>
A bad flan is very bad thing. Corn syrup-based sauces, curdled eggs, and imitation vanilla are enough to turn a first-time flan eater into a life-long custard hater. But a good flan, the silken alchemy of eggs, milk, and sugar, gently set into a sweet, wobbling cylinder, is a pure delight. And an e ... More >>
No. 69: Corn ravioli from Locanda Verde
No. 70: Smoked whitefish from Bear
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 >>
It took full, active engagement of the servers' biceps to lower the cochinita pibil onto the table. The pibil, an entire pork shoulder slow-roasted and burnished with achiote, the caramelized crust glistening with its own juices, was a hefty platter. The commanding centerpiece is now being offered ... More >>
Monday, April 8 Willow Road Crawfish Boil Guest chef Jason Hua of The Dutch joins the Willow Road crew for a late-night all-you-can-eat crawfish boil. Feast on fingerling potato salad, andouille dirty rice, and loads of sides for $20. Add another $10 for all-you-can-drink Labbat brews. E-mail reser ... More >>
Bucket Mondays at Prospect Fort Greene's Prospect will open on Mondays starting March 18. "Bucket Mondays" will celebrate simple home-style cooking from 5:30 to 9:30 p.m. and the bar will stay open even later. A pared-down menu will feature a whole fried poussin, cornbread, homemade cole slaw, and a ... More >>
Lincoln Heights opened on Monday in Prospect Heights. From the owners of Park Slope's Al Di Là comes a casual cafe where customers can get coffee and pastries as well as charcuterie, organic pork chops, and dry cured sausage. Regulars of Bar Corvo around the corner may recognize some of the flavors ... More >>
Many of the week's food festivities have been canceled, but the show will go on for these celebrations. Wednesday, October 31 Sound and Cinema at Nitehawk Cinema: Nitehawk Cinema will screen Nosferatu, the 1922 black-and-white silent horror flick. Sip creepy cocktails like "There Will be Blood" and ... More >>
Paul Gerard brings us a touch of New Orleans
MONTREAL - This past summer, I took a quick leisurely trip to the capital of our country for both historical and introspective reasons. D.C. was a far cry from New York; its citizens did not curse at one another and no one dared to jaywalk. The city was arranged in neatly kept lines with neatly kept ... More >>
The finalists for the 2012 Vendy Cup, which celebrates the best food vendors in the city, have been announced. The nominees are below:
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 Dishes: Chicken Thighs, Braised Greens, and Polenta at Vinegar Hill House, Dish #66 | Uptown Bourbon BBQ Burger Fro ... More >>
Hold the exhaust fumes
Two to an order, the breakfast tacos are not far from those you had in Texas. Generations of SXSW attendees have returned from Austin totally addicted to breakfast tacos. They've been treated like drug users on a cold-turkey program due to lack of supply in the city. You'd think some canny restaur ... More >>
Look ma, no meat or cheese -- and no gluten, either! There's no doubt that the general population has been manipulated into a carb-hating frenzy. First came the deplorable Dr. Atkins, followed by the South Beach Diet, which saw the overweight downing massive quantities of bacon and eggs, while esc ... 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.
Williamsburg gets a taste of life on the ocean
Imagine this at, say, 4:31 in the morning. The long promised extension of the dining hours is finally occurring at Coppelia, which aimed to be a round-the-clock pan-Latin diner when it opened April 4 of this year.
Real Mexican cheese now being coagulated in Windsor Terrace Porcelain-white Oaxacan cheese -- used all over Mexico, and indispensable to such signature recipes as chile relleno and queso fundido -- was prohibitively expensive not too long ago, costing as much as $10 for a 14 ounce baseball ... More >>
Eat like these guys, curbside.It isn't just fast-food chains that are clued in to the food truck craze. Corporations like Heinz have jumped on the bandwagon, unleashing food truck promotions on the streets of New York. Air France is premiering its own mobile vending publicity stunt today, fea ... More >>
If Todd gets his way you may not miss the old place muchTotally did not expect to see über-promoter Todd Patrick beaming from the virtual pages of both Grub Street, but there he is and the Voice's own Fork in the Road, eagerly discussing the new restaurant/club he's looking to open at Avenue ... More >>
The avocado fries at El Almacen (click to lubricate) When I first spotted them on the menu at Williamsburg's El Almacen, I assumed they would be french fries heaped with guacamole, which is one of the random Mexican dishes on the Argentine tapas bar's menu. When they arrived, I gasped. They turned ... More >>
I first read about Casa Vieja on Chowhound, and a quick Google search yielded this 2006 NYT article, about the restaurant's owner, Lourdes Pena, who was a food vendor at one of the Red Hook baseball (not soccer) fields. This is a very Early Word on Casa Vieja, as the restaurant only opened last Frid ... More >>
I was hurrying down West 125th on the way to a new Ethiopian place a friend had tipped me to, when I stopped short. One of my favorite soul food spots, M& G Diner, was shuttered tight as a drum. The place had long been a 24-hour pit stop for southern-style fried chicken, sweet corn muffins, c ... More >>
Tamales left to right: Red chile-cheese, green chile-chicken, mole poblano-chickenHomemade tamales and empanadas at a tiny Mexican bakery, tripe stew stacked in the freezer of a Polish deli--these foods aren't exactly undercover, but in order to find this good stuff, you've got to notice the little ... More >>
I get a lot of lovely and unlovely edibles in the mail, but I don't often write about them. Today, though, I got my daily afternoon sugar craving and dug this chocolate specimen from Chuao out of my desk drawer.It's called the Firecracker, and it features chipotle, salt and pop rocks. Seriously, peo ... More >>
A Brooklyn Institution Now Resurfaces on Houston Street