@nycparkie - when I wrote that gordita round-up, the gorditas werent on the menu, but if you asked nicely, he would make them for you, which is why it would take so long. Also, if you go someplace, order a gordita, and it's ready right away, that means that it isn't made to order, they are already formed and fried, and they aren't nearly as tasty. I think a good gordita is worth a 20 minute wait!
Great to see this kind of profile! Nice job, James. El Tortas is a longtime friend of our family and I'm glad to see him getting the recognition he deserves. And of course, I'm a huge fan of his gorditas. I think it's also important to mention that his wife plays an important part in the business as well.
Savta - Ha! I just noticed my phone autocorrected chag to chang. Oh well, chag sameach!
Also - I found out at temple tonight that most people don't prefer poppy filling. Is this true?
SavtaShayna - I saw the yeast ones when I was there at the beginning of the week, hopefully they will have some when you stop by. Chang sameach to you too!
Freefood - I'd be happy to call and check, but u would assume that they are all pareve.
Thanks for the links, gargupie, that's what I read when I had the same question!
And of course, Stephanie, our moms make the best hamentashen!
I love this! You make all of our ancestors proud by keeping their memories alive. L'chaim.
Sorry, have to chime in here. I am another person who has a huge problem with the "no good Mexican food in NYC" thing. I live in Queens, I eat Mexican food with my Mexican family, and don't have trouble finding great things to eat. Also, many of the Mexicans who came to NY are from different areas of Mexico than the people who went to Texas or California. Doesn't make the food better, just makes it different. Of course it's not going to be as good as in Mexico, but there are definitely enough abuelitas and guys who learned from their abuelitas cooking around here. And not just tacos. Ordering the off-menu specials at most neighborhood places is usually the way to go.
Thanks so much @thesteveroller! I'm flattered. There's just so much to write about, I genuinely enjoy doing it, and I'm inspired by where I live. These days it's just a little harder to get the writing done.
that's the one!
The brand that has a little Jewish star hanging from the top is my favorite, not so much because I like to drink it, but because I always loved seeing the star. And because it reminds me of my grandfather. He loved a little slivovitz after shul.
My pleasure! There's nothing quite like eating meat out of a volcanic rock to get you in the festive mood.
Patsy's is one of my all time favorites. We always get a fresh mozzarella pie and a marinara pie (no cheese, just sauce and tons of fresh garlic) and I always finish a whole pie by myself. I can't help it. Maybe if you got the marinara you wouldn't need an extra boost?
Thanks for the comments, iheartsweets and craver, it looks like Snopo and Wooly's both opened late spring. Now I am going to have to compare!
@AnnBe - what kind of shaved ice are you looking for?
sushijerk, I think that it is the dairy in the ice that gives it the texture, as well as the special shaving machine. Snow ice is supposed to have the consistency of freshly fallen snow, and if snow is sweet, fluffy and sort of chewy-stringy at the same time, then they definitely succeeded.
Hi gargupie! It's interesting because I believe Snopo was the first flavored ice in the city, but now there are a few different food stands in the same mall that have it as well, although on a much smaller scale.
@SunnysideUp I love the Sunnyside burger at PJ Horgan's!
That's a good question. Not sure I can answer it. Anyone?
Thanks Jeff, I will definitely go to cuckoo's nest. What do you usually get there?
steveroller: That's quite a compliment! I think the location has a lot to do with it. Queens is a great place, and I am lucky to be able to write about it. Thank you very much.
Definitely weirdly satisfying. And yes, while not a Slice-worthy comment, I do love the hot dog deal.
Max - the egg is a binder. Usually separated, the whites are whipped and the yolks are folded in with the protein and some type of starch to form the patties.
Perfect red and green for christmas!
Just passed Coatzingo on 82nd Street, they have costillas en salsa verde con verdolagas as a special tonight.