Our Man Sietsema: 'Bubble, Bubble, Toil, and Trouble'
Fellow New Yorkers, aren't you thrilled about what's happening? Isn't it exciting to watch the change? In my younger days, I knew only an East Coast version of Tex-Mex庸or shame! Now, Pueblan/Southern-style Mexican food has emerged as one of our great offerings. I try to keep this in mind when I start to lament some of our culinary endangered species, such as the beloved Jewish deli and the extinct ones we never really knew, like Yorkville's schnitzel parlors.
Today, two of my favorite people/food critics turn their attention to Brooklyn's wonderful world of tacos. Peter Meehan eats perhaps the best tacos he has experienced in New York at Tacos Matamoros in Sunset Park, and Our Man Sietsema wonders if Williamsburg's Broadway could be the next Roosevelt Avenue.
Specifically, Sietsema shares his thoughts on Taco Santana, which is on Keap Street. He recommends the tacos, particularly the suadero carnitas varieties預nd be sure to request todos when it comes to the toppings, so as not to miss out on the traditional onions and cilatro. We'll do that, Siets, but what has this blogger's mouth watering most is the description of the quesadillas:
Running parallel to the taco list are a series of snacks made with fresh masa such as one finds at the Red Hook ballfields, including sopes, huaraches, and quesadillas葉he latter emphatically not the bar-food staple of stacked flour tortillas oozing Velveeta. Instead, Pueblan quesadillas are hand-patted rounds of fresh masa dough folded over fillings as a kind of rustic, free-form taco.
4508 Fifth Avenue
301 Keap Street