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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 other craft brewers), and food via chef Todd Mitgang that channels the great Chicago chef Rick Bayless’s Mexican cooking. The only problem: The space is so cramped you’ll eat with your neighbors’ elbows sticking in your sides. Here are some of the things my crew and I enjoyed on three visits.
The ensalada luchador (“wrestler salad”) incorporates Bibb lettuce, fingerling potatoes, pickled jalapenos, queso fresco, and toasted pumpkin seeds.
Puerco en adobo is one massive metal tray of chile-braised Berkshire pork butt.
Cascabel Taqueria sports a wrestling motif; the bathrooms must be accessed through the door on the right, which leads to a tenement hallway. And the beer list is fantastic (click on image to read the suds menu).
Tacos come two per order, including yellowtail on the left (boo!) and carnitas on the right (yay!).