Crowds in this city do not always correlate to good taste -- see the hordes that flock to the Tacos Morelos carts in Williamsburg or the East Village instead of the more venerable Jackson Heights restaurant from which the mobile vendors were born. Further proof is Tacos El Bronco (4324 Fourth Avenue ... 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 >>
The cadre of carts parked outside of the Myrtle-Wyckoff stop in Bushwick have gained another member: Tacos y Quesadillas Chilpancingo Gro. (Wyckoff Avenue between Gates and Myrtle) is a cart based out of Corona, Queens -- where there is an original outpost -- and it has roots in the capital city of ... More >>
"We don't have espresso drinks, no cappuccinos... just cafe con leche," laments the matron of Sabor a Mexico Taqueria (160 First Avenue, 212-533-4002), a modest Mexican hole-in-the-wall run by a family from Guerrero in the East Village. The four small tables are rarely filled; the occasional local c ... More >>
Retail stores be damned, Christmas is eons from now -- and just think of how many food holidays those crafty corporate vendors could be celebrating in the meantime! Like today, for instance, it's National Nacho Day, surely worthy of a little fanfare. We'll take any old excuse to chow down on a platt ... More >>
Over the summer chef Danny Mena of Hecho en Dumbo made his second foray into cosmopolitan Mexican cuisine with Sembrado (432 East 13th Street, 212-729-4206) in the East Village. The space is slim and sleek, with brushed metal chairs, an exposed brick wall, and a mural of dark, psychedelic flowers at ... More >>
You might look for grooves worn into the sidewalk at the corner of Broadway Avenue and Keap in South Williamsburg: Carlos, an early morning tamale vendor, has been at this same spot almost every Saturday and Sunday for the past 18 years. He pulls up on his bicycle, which is outfitted with a rolling ... More >>
When the New York Times released its taco issue two weeks ago, Ligaya Mishan's Hungry City column, which praised a handful of our city's finer offerings, was simultaneously heralded for highlighting the goods and scoffed at for neglecting dozens of deserving places among the Mexican cuisine cognosce ... More >>
In our frenetic metropolis, the taco evolves at the far ends of a dialectic, either highbrow with pinkies raised or street-level sloppy. But between the white tablecloths and the back-door bodegas is Felipe Mendez's Brooklyn-based empire--the perennially popular La Superior; the chandelier-studded b ... More >>
In case you missed it, LA and its surroundings got their undies in a bunch this week after the New York Times published a Hungry City column declaring that NYC could go "mano a mano" with the City of Angels when it comes to tacos.
Though it's a roving taco truck, Tacos El Vagabundo's (Queens Plaza at 40th-41st Street, Sunnyside, 347-276-4522) presence in Sunnyside, Queens is abiding. Every night of the week "The Vagabond" parks on Queens Plaza between 40th and 41st Streets, operating as a nighttime rapid-fire hot-line of burr ... More >>
"La mejor de Mexico esta en Puebla"--which roughly translates to "the best part of Mexico is Puebla"--reads the menu of Aqui En Bella Puebla Inc. The board is lengthy: dozens of antojitos, a long list of protein fillings for your tortas and tacos, six kinds of soup, a steam table with more options, ... More >>
The fast-food Mexican format that offers quick mindfully-assembled tacos, tortas, and burritos is so popular in the western end of our country, but it has yet to take hold this far east. Unlike big-branch conglomerates serving slop, these types of restaurants serve streamlined Mexican fare, and the ... More >>
Amid Ecuadorian restaurants and laundromats that dot Stockholm Street and Irving Avenue, a Bushwick thoroughfare that has recently seen an uptick in new spots like Fritzl's Lunch Box and Verde Coal Oven Pizza, sits the Santa Ana Deli. Colorful blankets adorn the walls of this corner joint, and they ... More >>
For the this week's Village Voice, I checked out Rippers, a credible burger shack at Rockaway Beach that has been feeding sand encrusted beach-goers with well-made fast food for the past two summers.
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 >>
Hopefully, you're mid-four-day weekend by now, nursing the wounds from an Independence Day blow-out with a greasy breakfast and a strong bloody mary. As you fuel up to continue the merriness--perhaps with one of our five best Fourth of July weekend events happening over the next couple of days--sett ... More >>
Headed to the LIC Flea & Food this weekend? Bradley Hawks just penned a round-up of 10 great dishes he found at the event last weekend, and it's good guidance for tackling the dozens of vendors. But first, pour yourself a cup of weekend coffee and read up on our top stories of the week.
Chicharron preparado, a popular Mexican snack, has many guises. All start with a crispy chip of chicharron (fried pork skin), which serves as a blank canvas for various toppings and ingredients, an edible platform that highlights the cook's artistic strokes and sprinklings. Some chicharrones prepara ... More >>
More good news for coffee-drinkers in this weekend's New York Times Magazine: Scientists find evidence that coffee intake is linked to longevity. So put on a pot and dig in with good food-related reads you might have missed this week.
It's early Saturday evening, day leaning into dusk. The barbershops and nail salons are full; patrons spill out onto the street drinking from plastic cups and preparing for whatever the night may bring. Mott Haven residents making the rounds always end up at El Atoradera, a well-stocked bodega by we ... 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 >>
Brisket taco drenched with toppings Many people have been comparing the Flatiron's new Tres Carnes to the fast-casual model of Chipotle, with its assembly-line and infinitely customizable tacos and burritos. But a more astute comparison lies eight blocks South, at Dos Toros, which has brought in Me ... More >>
Among the cans of Sprite and bottles of Jarritos at Mexican bodegas, restaurants, and grocery-with-a-taqueria-in-back hybrids throughout the city, there may be the occasional can of pulque ($2-$2.50) on the shelf, an alcoholic beverage made from the fermented sap of the maguey plant. Without fizz bu ... More >>
Recently, tequila has been sharing shelf space with more interesting agave-based alcohols. At bars around the city, artisanal mezcals, bacanora, and pulque are catching the eye of those serious drinkers on the lookout for a novel taste. But pechuga, a style of mezcal from Oaxaca, is by far the most ... More >>
Out on 21st Street in Brooklyn, in the neighborhood that real-estate agents like to call the South Slope but is really Greenwood Heights, is El Tenampa, a large Mexican grocery store with a restaurant in the back. It's a fluorescently lit boxy space where the tortillas are appropriately pliable with ... More >>
The press has been fawning over Salvation Taco, April Bloomfield and Ken Friedman's Mexican-inspired bar in Murray Hill, ever since it opened two months ago, and for good reason--the Bloomfield-ian touches, like lamb on naan, pineapple and pork belly salads, and deep fried pigs ears, a panoply of cr ... More >>
If you ever meandered up Vanderbilt Avenue in search of the Brooklyn Flea, perhaps you've caught a whiff of a toasty, sweet fragrance that's strong enough to dismantle a conversation and prompt pedestrians to stop and wildly sniff the air. "What's that smell?! Baking pastries? Toasted bread?" It's s ... More >>
How lush was my taco? At the invitation of Serious Eats Mexican-food expert Scarlett Lindeman, I visited a newish taqueria in Sunset Park in the shadow of the looming Our Lady of Perpetual Help, Brooklyn's largest Roman Catholic cathedral. The place is called Tacos Cachanilla, and one of the lures ... More >>