'corona' on Serious Eats

Red Sauce Summer, 10 Years Later: Park Side and the Lemon Ice King of Corona

It's been ten years since I last visited Park Side, the mob-run temple to red sauce fine dining in Queens. By no stretch of the imagination does it make New York's greatest Italian food, Americanized red sauce or otherwise. But here I am, ten years later, eating this dinner locked in amber. The meal converges with all my other meals at Park Side, and it's more than a homecoming—it's a return back to a moment in time that repeats and repeats and repeats. More

Market Tours: El Gauchito, an Argentinian Steakhouse and Butcher in Queens

The first hint that you've entered Argentinean/Uruguayan territory is the telephone pole on the corner of Corona Avenue and Junction Boulevard. It's painted blue and white, the colors of the flags of both countries. The second hint? El Gauchito: a butcher/restaurant. Don't be fooled by the seemingly small spot. Inside you'll find enough Argentinean goods to make any hardened expat or recent tourist ecstatic. More

Bottom Shelf Beer: Which Is The Best Mexican Lager?

Remember a month or so ago when every Serious Eats employee got a promotion except for me? Now Kenji's called some grand, Oprahesque thing, the maniacal Jones woman is newly empowered to yell at me, and even Hambone got kicked up to Senior Office Dog. As happy as I was for my friends—which was barely happy at all, because what do I care about their good fortune if it doesn't put any extra mustard in my fridge?—I was still a bit disappointed to have been passed over. What's the harm in letting me call myself the Executive Director of Cheap Booze and Long Wind, say? More

A Midnight Street Food Tour of Queens with Jeff Orlick

The 3+ mile stretch of Roosevelt Avenue in Queens between Sunnyside and Flushing is home to some of the best food you can eat in New York, plenty of it right there on the street. $10 will buy you a meal (or two) (or three) from street vendors hailing from, well, everywhere. You may need a guide to get the most out of your food crawl under the 7 train; English comes and goes in Queens, and there are plenty of mediocre food options among the exceptional. But that's where Jeff Orlick comes in. More

Mexican Eats: Tortilleria Nixtamal

The tortilla is the foundation by which a taqueria is built: not just for assembling tacos, but for rolling flautas, frying into crispy mantles for tostadas, and sopping up stews. A better tortilla equals a better taqueria, which is why Tortilleria Nixtamal in Corona, Queens puts fashioning a superior version at the forefront of their efforts. More

Drinking the Bottom Shelf: Bud Light Lime

I've long maintained that if you think you like Corona with lime, you're in luck, because what you really like is simple cheap lager and lime. A few years ago Anheuser-Busch decided the same, which is why the biggest challenger to Corona's "-and lime" market dominance is now Bud Light Lime. More

Good Bread: Silver Bell Bakery

One of the Silver Bell Bakery's customers is so addicted that every week he drives 10 hours round-trip from Saratoga Springs just to get his bread. By the end of the summer, Silver Bell is going to move out to the suburbs, following its customer base. So get it while you can. More

What to Eat: Our Look at the US Open Food

There are almost too many eating options at the Open: Mexican, Japanese, Indian, Carnegie Deli, "Southern Barbecue" (their term, not mine), crepes, Pat LaFreida burgers, pizza, anything one could want, except for one thing: real, authentic, seriously delicious ethnic food from the surrounding neighborhoods. But I'm not going to dwell on that. What are the best of the in-stadium options? More

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