A Reason to Go to La Mesita, a Perpetually Empty Bushwick Mexican Joint

Categories: ¡Oye! Comida

lamesitapambazo.jpg
All photos by Scarlett Lindeman
La Mesita (1513 Myrtle Avenue, Brooklyn; 718-366-8700), a perpetually empty Mexican restaurant that opened in Bushwick last year, seems to be suffering from similar pains that plagued the space's former occupant, a Latin American rotisserie chicken joint called El Asadero: It's overshadowed by other excellent options in the area.

More »

Where to Find Classic Mexican Sweets in NYC

Categories: ¡Oye! Comida

inezdonut.jpg
Photos by Scarlett Lindeman
Ines Bakery's (948 Fourth Avenue, Brooklyn, 718-788-0594) slim counter space does a brisk after school business selling savory snacks like tortas on house made rolls ($5), pupusas ($3), and ham and cheese sandwiches ($4). But the Sunset Park outlet is, first and foremost, a bakery specializing in sweets.

More »

A Taste of What You Should Order at The Black Ant

Categories: ¡Oye! Comida

blackanttacos.jpg
All photos by Scarlett Lindeman
It was early May when The Black Ant (60 Second Avenue, 212-598-0300), a contemporary Mexican restaurant in the East Village, soft-opened its doors to a select few. There was a sturdy doorman dressed in black consulting a clipboard of names, an actual velvet rope, a truncated red carpet, and one of those plywood backdrops pasted with the restaurant's logo for the well-heeled to pose in front of while a photographer snapped away -- this is what a PR machine looks like.

More »

Hey Chefs: Stop Putting Crap in That Guacamole

Categories: ¡Oye! Comida

badguac.jpg
Scarlett Lindeman
Gringos love guacamole. Actually, almost everyone in the United States loves guacamole. We consumes millions of pounds a year, in stripmall taquerias and sceney cantinas, rolled up in chain burritos and poured from a hermetically sealed bags purchased in supermarkets, as we have a God-given right to a margarita and chip firmly planted in mashed avocado. But during the recent Mexican fascination, the simple crush of avocados, lime, and salt has been taken a tortuous route. These days, the dish acts as a canvas for artful chefs to roll out novel flavor combinations in attempts to capture new audiences, whether it's through peas, pistachios, or pomegranate seeds.

More »

The Secret Behind the Meat Hook's Unique Escabeche

Categories: ¡Oye! Comida

meathookpeppers.jpg
Mexican products have always held a corner in the refrigerator case at the Williamsburg whole-animal butcher shop the Meat Hook (100 Frost Street, 718-349-5033). The outlet carries chips and tortillas from Nixtamal, house made salsas and hot sauce, and all of the fixings needed to turn skirt steaks and free-range chickens into at-home taco night. Recently, the shop extended its line with Mexican-style escabeche, a collaborative project between butcher/manager Sara Bigelow and Garrett Eagleton, former chef of Maiden Lane.

More »

Where to Order the Peculiar Taco Placero

Categories: ¡Oye! Comida

tacoplacero2.jpg
All photos by Scarlett Lindeman
If you've ever ordered a taco placero on a whim in one of New York City's taqueria-bodegas without knowing what it was, you may have been surprised at the result. Did I order this crumble of rice and half a jalapeño on a dry tortilla? Is the taquero out to lunch? The peculiar taco placero is a Poblano specialty, often called "market tacos" because they are frequently served in the markets and plazas of Southern Mexican cities. It needs a little explaining.

More »

Why NYC's Mexican Food Moment Is Good for All of Us

Categories: ¡Oye! Comida

cafeelpresidentetaco2.jpg
Cafe El Presidente via Facebook
Unless you have been blindly walking around town, packing your lunch for every meal, you have, no doubt, noticed the proliferation of Mexican restaurants in this city. A new one pops up every week or so: We're witnessing refocused efforts on guacamole and burritos, verdolagas and huazontle are now for sale in Williamsburg, properly trompo'd al pastor is available in Harlem, and even the high-end chefs are getting into the tortilla game. The old, annoying cry that "there's no good Mexican in NYC" is starting to lose its resonance, and a greater understanding that Mexican cuisine isn't slipshod technique cloaked in lard, cheese, and crema has settled on the city.

More »

Here's What to Order at Cafe El Presidente

Categories: ¡Oye! Comida

elpresidenterice.jpg
All photos by Scarlett Lindeman
The quilt of melting chihuahua cheese that glues sweet al pastor pork to a gringa Madison comes on a fresh made tortilla -- not the corn kind that has finally been receiving its fair share of attention in NYC, but flour. Cafe el Presidente (30 West 24th Street, 212-242-3491), the new project from the Tacombi group, doesn't play favorites; it makes both varieties in house on two separate machines. The flour tortillas are almost as flaky as croissants, and the corn disks fill the space with the smell of toasted maiz. The hallways of Eataly, which is just around the corner, never smelled this good.

More »

Is Smorgasburg's La Cemita Ready for a Brick-and-Mortar Location?

Categories: ¡Oye! Comida

lacemitasign.jpg
Scarlett Lindeman
After a month-long residency at Whole Foods and a presences at Brooklyn's foodie bazaar Smorgasburg that commands weekend throngs, Danny Lyu's Cemita's Mexican Sandwich is primed to open a more permanent location for its Poblano-style sandwiches. But does the food warrant it?

More »

Here's What You'll Order at Taquitoria if You're in the Know

Categories: ¡Oye! Comida

taquitorialindeman.jpg
Scarlett Lindeman
The classically trained and 7-Eleven camps meet at Taquitoria (168 Ludlow Street, 212-780-0121), a Lower East Side outpost that puts out the deep-fried rolled tacos known as flautas or taquitos, depending on your school of thought.

More »

Now Trending

From the Vault

 

Loading...