'taquerias' on Serious Eats

Mexican Eats: Guelaguetza

In a borough that's not particularly know for it, Hell's Kitchen hosts a pocket of good and cheap Manhattan Mexican food. Bodegas with back-room kitchens serving respectable tacos and dot 10th Avenue and tiny take-out joints shuttle burritos to the doors of many. Guelaguetza, on 47th Street, is a fine emblem. More

Mexican Eats: Piaxtla Es Mexico Deli

It's hard to miss taqueria Piaxtla es Mexico once you turn onto 51st Street off of 5th Avenue in Sunset Park. There's the vertical sign attached to the facade, glowing "Ricos Tacos" in fluorescent pink; there's a painted mural with a fat pig in a steel cauldron, proclaiming "Ricas Carnitas" across the wall. There's also a man marching the block, advertising both sentiments into a bullhorn. More

The Best Tacos on 116th Street in East Harlem, NYC

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. More

San Francisco: A Taco Tour of the 24th Street Bart Station, Mission District

The city's Mission District has been considered ground zero for great Mexican food in Northern California. But having lived away from the Bay Area for over six years—and spent the better part of the last two falling in love with the tacos of central Texas—my memories of Mission Street taquerias have started to fade. When I returned last weekend, I took the BART train straight to the Mission's 24th Street Station (where no less than seven taquerias populate a one-block radius) to determine what sets this city's best tacos apart. More

A Sunset Park Taco Crawl

Fifth Avenue in Brooklyn's Sunset Park is a solid twenty blocks of excellent Mexican offerings, from markets stocking all of your chile and tortilla needs to bakeries filled with some of the most elaborately decorated cakes you've ever seen. It's... More

Nashville Taco Truck Roundup

A quick web search of "Nashville" and "taco trucks" will get you two types of results. First you'll find a few postings, mostly from late 2005, about the city's purported plans to ban taco trucks due to "health concerns," which apparently never went through (gracias a Dios). But most of what you'll find being written about taco trucks in Nashville today focuses exclusively on Mas Tacos, a gourmet mobile trailer of the type that's got the country all aTwitter these days, but there are plenty of cheaper, more authentic, and in my opinion tastier, taco trucks nearby on two main avenues: Gallatin Pike and Nolensville Pike. More

What Is a California Burrito?

There are burritos, and then there are California Burritos. The San Diego staple is not trying to be authentic Mexican cuisine—it's basically meat and potatoes stuffed into a flour tortilla for hungry, sand-crusted surfers. The beast of a thing usually involves carne asada, french fries, a bunch of cheese, salsa fresca and of course guacamole. More

Chicago: Great Taco Encounters of the Unexpected Kind

Chicago has an authentic taqueria on almost every corner, and at least half of those are authentically bad. But, with so many good options left over, the last thing you’d ever do is go snooping around sport bars and brewpubs for a good taco. And, I guess it’s true, I wasn’t looking for good tacos in those places, but in the course of my regular eating, err research, I’ve come across two extraordinarily good tacos. The first is the fish taco at Goose Island Clybourn, the flagship restaurant of Chicago’s local super-brewery. As of last year, the state of the fish taco in Chicago was so miserable, that Tribune scribe, and its current Cheeseburger Bureau Chief, Kevin Pang, launched a... More

Seriouso Cinco de Mayo: California Tacquerias

Just in time for Cinco de Mayo, Julie Besonen hips us to a couple of Santa Barbara taquerias that sound awesome, including El Bajío for its "sensational seafood soups, fresh moles and well-seasoned, slow-roasted meats," and Los Arroyos, "famous for warm, freshly cut chips and creamy guacamole heaped in a molcajete." El Bajíio is a tidy, brightly lighted hole-in-the-wall, but its sensational seafood soups, fresh moles and well-seasoned, slow-roasted meats belie its modest trappings. The quesadilla adobada ($8.55), a flour tortilla filled with shredded pork, Monterey Jack and cheddar cheese, onions and cilantro, radiated heat and juicy sweetness. I wish I hadn’t felt compelled to eat so much of it (sharing is highly advised) because I could barely muster more... More

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