When you've got a mezcal hangover and the harsh morning light is streaming through the plate glass windows, look to Chef Josef Centeno's puffy tacos at Bar Amá. Depending on the level of your hangover, actually navigating the oversized taco might be a bit of a challenge, but if you can manage to find the middle of your face, just poke around until you find an open mouth and you should be all set.
'tacos' on Serious Eats
With Brooklyn Taco, the overriding problem, which is frankly a theme in NY, is poor tortilla prep. The good news: the fillings are really good.
You could say we've been on a taco binge here at Serious Eats. After biking through Brooklyn and Queens last Sunday eating tacos along the way (wait for the video coming next week), I decided that Monday should be devoted to East Harlem, another hotbed of Mexican tortilla-wrapping activity (and yes, we'll be getting out of New York for Project Taco. West Coast, Midwest, South, get your tacos ready!) Check out the best tacos in the 'hood.
A good taco de lengua ($3.95) is one of the great dishes of the world. Tender, fatty beef tongue slow-cooked in a flavorful broth. At La Esquina, rather than the traditional chopped chunks of tongue, they serve you a big fat slice, slow-cooked then grilled.
The Dirty Sanchez is a vegetarian hangover helper that's every bit as sloppy and satisfying as its meatier counterparts. A fried poblano is the centerpiece, with that pepper's great ability to taste reasonably tame and vegetal on first bite, but build to an ever-increasing heat.
Taco carts abound in Queens, and there are many to choose on Roosevelt Avenue alone, particularly on the 10 blocks between 74th and 84th Streets on Roosevelt Avenue. Conveniently, most carts are located close to subway exits, perfect for a late-night bite on the way home.
Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.
I love soft tacos, at home and at restaurants. Since a taco's filling is infinitely variable, the choice lies in your hands to make them cheap or expensive. You could buy fresh fish, for example, but that would up the price a bit. You could also consider a wide range of potential garnishes, everything from salsa to shredded cheese to cilantro to black beans. On the other hand, if you're looking to save money, the trick is to minimize. Use a filling that's hearty but cheap, and practice rigid discipline with respect to your garnishes.
For many foreigners, Xochimilco conjures images of an afternoon of beers and mariachi bands while soaking up the sun on one of the colorful boats known as trajineras that navigate the waterways here. But there's so much more to Xochimilco than booze and boats. There are the collectives that practice small-scale agriculture on the man-made islets called chinampas, the vendors that sell food that is as close to its pre-Hispanic roots as you can get and, of course, the market.
The flavors of the Southwest come alive in this easy skillet supper featuring ground beef, picante sauce, tortillas and Cheddar cheese - it's a family favorite that's on the table in just 25 minutes.
[Photographs: Truck, Madison Priest; others, Robyn Lee] A hulking grey creature with four dusty, unlit letters, Paty's Tacos (no, that's not a typo) is no great beauty. The truck parks for long stretches on Lexington Avenue, just north of...
[Photo: Sara Markel-Gonzalez] Searching for a kind of taco that I have not yet covered in my weekly taco posts, when I saw tacos de birria de res on the menu at Coatzingo on 82nd Street in Elmhurst, Queens,...
I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right. But the meal I ate the most often was from a simple taqueria that dished out tacos de rajas con crema, or tacos with roasted poblano strips, cream, and a little cheese.
We realize that sometimes we exploit our little French bulldog mascot Dumpling, but then we look at his smooshed face and let out an awwww. How could people not want to see him dressed in food-themed Halloween costumes? And so, we scoured the internet for our 12 favorites. Between now and November 1, you'll get a photo of Mr. Dumpling in a costume each day. First up: the taco! He tried taking a few nibbles of the shell part and plush "meat" filling.
It isn't always easy to find really great tacos in this city that are made purely out of vegetables. Many places have a vegetarian offering, but it's just whatever veggies happen to be laying around. At Café Ollin, a...
[Photograph: Adam Kuban] Hey, Astorians, did you know El Rey del Taco has rolled out a second truck serving the Ditmars-31st Street area?...
[Photographs: Sara Markel-Gonzalez] I've been on the search for tacos de canasta in the city, and got very excited to finally find some at Tacos Xochimilco in Sunset Park. These tacos didn't come out of a canasta, or basket,...
Houston Chronicle restaurant critic Alison Cook recently called Torchy's Tacos in Austin home to one of the best tacos she's ever eaten. In honor of today being National Taco Day (yup, October 4 is National Taco Day for some reason), here's a profile of Torchy's from VendrTV. Watch the video and let us know what's the best taco you've ever eaten. And then go eat some tacos.
This light and fresh grilled tilapia taco takes on the flavors of the chipotle crema, cabbage, onion, and salsa fresca toppings, making it a great place for the fish-averse to get on the seafood bandwagon.
Photo: Sara Markel-Gonzalez I've been excited about this brand new taqueria in Elmhurst ever since the awning went up, and once I saw the sign advertising tacos placeros, I knew it had to be my next Taco Thursday stop....