Monday, October 4, 2010

National Taco Day
















Yo October 4th is national Taco Day. Go out and get yourself some tacos. Pancho Villa and Emiliano Zapata did it back in the day, and so should you!

Wednesday, July 28, 2010

Mil Gracias




Thanks to all that showed up to the taco tasting last night. It was very nice meeting you all. A special thanks to La Lucha.

Tuesday, July 27, 2010

¡Taco Tasting in Manhattan, TONIGHT!









Yo Taco-heads this is going down tonight!

When: Tuesday, July 27th.
Time: 7pm
Where: La Lucha Tacos and Boutique, 147 Avenue A (Between 9th and 10th Street) New York City
Cost: $12.00
How many tacos? You'll be able to sample from five different tacos
RSVP: taconyc@gmail.com (space is limited)

Friday, July 16, 2010

¡Taco Tasting in Manhattan, QUE!


Alerting all you taco aficionados. The lovely ladies of La Lucha taqueria and Taco NYC will be hosting a taco tasting exclusively for you. It's about time right? You'll start off with a flauta appetizer, followed by a variety of tacos including vegetarian options. Make sure you leave room for a traditional Mexican dessert.

Details are:
When: Tuesday, July 27th.
Time: 7pm
Where: La Lucha Tacos and Boutique, 147 Avenue A (Between 9th and 10th Street) New York City
Cost: $12.00
How many tacos? You'll be able to sample from five different tacos
RSVP: taconyc@gmail.com (space is limited)

Sunday, June 27, 2010

Another POV, I heart Tacos





Meet Matt, he also blogs about tacos in NYC. His blog is "I Heart Tacos," and judging by his posts, you do get a sense that this dude loves tacos. Check out his blog here.

Tuesday, June 15, 2010

TACO TOUR (Taco Crawl) PART 2: Manhattan Edition


Last year I took you to Sunset Park, this Saturday we're going uptown. I've sat patiently like Bruce Wayne, and now it's time to rise from the ashes.

WHAT: Taco Crawl
WHEN:
Saturday, June, 19th, 2010
TIME: 12:00pm
WHERE:
Uptown
DURATION:
2.5 Hours
RSVP: TacoNYC@gmail.com
DEADLINE: Friday, June, 18th @ 5pm
WHAT 2 BRING: Cash for your tacos (average price $2-$3)

Once you rsvp I will email you meeting point.

Sunday, June 13, 2010

Dos Toros Taqueria 137 4th Avenue New York, NY 10003 (212) 677-7300 (between 14th and 13th Street)

I heard about Dos Toros through a co-worker, and I thought “great another hipster taqueria that I am going to dislike,” I was wrong, I wanted to hate this place, but I couldn’t. The tacos are pretty damn good, I ordered two (they’re big) tacos, steak and carnitas. Their tacos include cheese, salsa, and sour cream, of course you can order without the extras. I don’t remember ever having cheese in my tacos, but this was a nice touch, and definitely added to the taste.


I felt so bad that I judged a place by it’s appearance so I reached out to Dos Toros and dug a bit deeper, and they were very cool and here’s what they had to say.


What was your favorite taqueria back west (San Francisco area)?

Gordo Taqueria (which everyone calls Gordo's) is the place Oliver and I (and our general manager Tyler) grew up eating like 5 times a week. It's our inspiration, and is the source of our passion and love for this food. But obviously it's not just Gordo's - the bay area just has unreal taquerias. It's the perfect food, and it has been completely solved. We're not trying to improve on it, because it can't be improved on. We just want to do it justice and bring it to a new place.


Were you and your brother Oliver surprised at the quality of the basic tacos when you first came out east?

We were impressed with some of the tacos we ate, and none of the burritos. Which makes sense because there's a pretty good size Mexican population in New York, and they're bound to bring great tacos with them. But nobody eats burritos in Mexico, so plenty of Mexican immigrants don't necessarily equate to good burritos.


Also, our tacos are a lot bigger than the typical Mexican taco. It's the northern California way - they're just more filling, and have more components. I certainly wouldn't claim they were any better, just different. Also, our crispy taco is kind of unique in that it's more "crisp-ish" - which we love. As opposed to a deep fried, totally hard shell.


When did you first open?

We opened October 31st 2009, so it's been a little over half a year now.


With one of my tacos I went crispy at the advice of a friend. What gave you guys the idea of going crispy?

Gordo's did their crispy tacos this way, and we always loved it.


I think it's cool you guys use anti-biotic free chickens and sustainability is also a focus for your business, was this always in the business plan from the get-go?

Sustainability has always been a part of the business plan. Not the heart of the plan, just an important component. Generally the bay area is a little ahead of New York on sustainability, so we kind of brought a bay area sensibility with us for that aspect as well as the food.


Batman or Superman?

Batman. He would get down on a couple of our tacos for sure.


Taco NYC’s lowdown:

Tacos are $3.67

Hours of operation: Monday through Saturday 11:30am - 11pm, Sunday 12pm -10pm



View Larger Map

Monday, June 7, 2010

Taco Tour (Taco Crawl) - Manhattan Edition


















I will be hosting a taco crawl in a Manhattan neighborhood this month. I just need to sort out my World Cup schedule. Details coming soon.

Wednesday, May 19, 2010

Big Enchilada 28 East 12th Street 212.627.7950 between University Pl. and 5th Ave. UPDATE: OUT OF BUSINESS


The Big Enchilda is not really big. Before walking in I had my doubts about this place. Once inside I saw a Mexican flag, old ranchera music coming out of the kitchen, a faded poster of La Virgen de Guadalupe, and on a small tv set vintage World Cup games were being televised. I thought, okay maybe this place is "authentic" as they have positioned themselves... NOT!

It came across as TexMex on a budget, the asking price was unrealistic and overpriced for what it is. The steak taco came with too many fixings, in fact I think it could of easily passed for a vegetarian taco. The chicken quesadilla was uneventful. Sure, my lunch was made by Mexican nationals, but the overall execution was mediocre and it might as well have been made by two recent Cambodian immigrant arrivals who knew nothing about comida mexicana.

My overall thoughts on Big Enchilada, I think you know where I stand.

¡Arizona!














We here (just me) at Taco NYC don’t dabble in politics too much on this blog, we’re tacos only. I’m listening to public radio WNYC this morning, and I briefly heard a bit on re-branding states. Lets take a moment and think about Arizona. What should Arizona’s new positioning be? Me and Xochitl Goldberg kicked some ideas around and came up with the following.


Arizona: ¡Tequila!

Arizona: We’re really not that messed up!

Arizona: Hey, it could be worse, we could be broke like California.

Arizona: Sorry, the heat sometimes heat gets to us, gets to us.

Arizona: ¡No Manches güey!

Arizona: Allowing you to be innovative.


Let me know your thoughts.

Friday, April 30, 2010

Red Hook Ball Field Tacos Season Starting, Court Street at Bay Street in Red Hook, Brooklyn.

Guess what’s starting up again this weekend? Yeppers, the Red Hook Ball Field food vendors are back starting this Saturday, May 1st and ending on October 31st. Just in case you forgot here’s the lowdown.

Hours of operation: 11am to 8ish, Saturday and Sunday.

Price: Expect to pay 3 bucks a taco… I know this upsets me too.

What to get: Tacos and I want to give a shout-out to my Salvies in the hood so make sure you order a pupusa.

Getting there: Court Street at Bay Street. By subway from Manhattan take the F train to Brooklyn and get off at Smith St. /9th Street and walk on 9th towards the BQE and hang a left on Court to Bay. You can also try getting the IKEA water taxi and walk to the ball field.

* Also, has anyone ever wondered why the tacos in New York are made with bigger tortillas?


View Larger Map

Tuesday, April 27, 2010

¡Oye gorda, mira!



What do Mexicans love more than tacos, shout outs. Remezcla gave Taco NYC a nice shout out yesterday, to read the review click here.

Friday, April 16, 2010

West 23rd Street Market between 8th Ave. and 9th Ave. (Chelsea)

Last Saturday the site of vinyl records and the smell of tacos is all it took to make me stop for a bit. There are two taco vendors at this street market, I had limited funds on me so I went with the vendor towards the middle. I ordered one steak taco. It was good but homie put too much onion when I asked for a little bit, and it took me a minute to scrape most of it off. I am not exaggerating when I say too much onion. My suggestion is you tell them to ease up on the cebolla.

These guys are at the street market on Saturdays from now till the end of summer.

Tacos are $3.00
Nearest train C,E

Sunday, April 4, 2010

Brisket Taco Recipe aka Tacos de Pecho de Res al estilo Judio

“If he only left us with Brisket tacos, dayenu!” I noticed many visitors to the blog this past week came via the key words “brisket tacos,” and I feel obligated now to give my readers what they came searching for. I don’t think corn tortillas are allowed at a seder so this recipe is for those who live on the fringe.

I use a slow cooker for the brisket, although it takes longer, the wait is well worth it. The oven leaves the brisket dry.

Tools

• Electric Slow Cooker
• Cast iron skillet (for tortillas)
• Regular skillet

Ingredients

• 1 (3-pound) beef brisket, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable or Olive oil
• ¼ cup water
• 2 cups vertically sliced onion (about 1 large)
• 1 1/2 cups chopped parsnip (about 2)
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 (12-ounce) bottle light beer (Pacifico, Corona, Sol)
• Corn tortillas

Preparation

Rub brisket with salt and pepper. Heat a large skillet over medium-high heat, with a napkin coat pan with oil. Add brisket to pan; cook 10 minutes, browning on all sides.

Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits (yummy). Add onion and parsnip; sauté 5 minutes or until tender.

Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours (trust me it’s worth the wait).

Cut brisket diagonally across the grain into thin slices.

Now, heat iron skillet. Lightly brush tortillas with oil on both sides. Heat and turn over a few times until warm. Add brisket to the tortillas and add tomatillo salsa. I’d give you my own recipe but I’ll leave that for another day.

Thursday, April 1, 2010

Tehuitzingo Deli & Grocery 695 10th Ave. New York, NY 10039 between 47th and 48th Street (Hell’s Kitchen) 212.397.5956

The New York Times rated them, the Daily News rated them too, even Time Out New York chimed in, but none of that matters unless Taco NYC gets into the mix. Tehuitzingo Deli is what living in NYC is all about, finding hidden gems in the least expected places. I first made my way to this Hell’s Kitchen grocery/deli three years ago; I was surprised to find there was a kitchen in the back that served tacos, tortas, quesadillas, pozole, and breakfast. I remember it being good, and in due time I came back. Their portions are healthy, and if you want to go native you should try their weekend specials, beef tripe soup or pozole.

Hands down Tehuitzingo gets my endorsement, it is genuinely good without trying. They have a small variety of salsas, but none-the-less delicious. The tortillas don't seem dry and the steak has the perfect balance of tasty "umpf!"

What to get: Steak taco, barbacoa taco (goat), Flor de Calabaza (squash flower) quesadilla, quesillo quesadilla. I think anything would be good here but make sure you do order a steak taco.

Open 8:00 – 12pm seven days a week, their kitchen closes at 11:30pm!!!!

Tacos range from $2.50 to $3.00 each. Drop some money in the juke box and make sure you play Alejandro Fernandez, the cooks will love you.




View Larger Map

Sunday, March 28, 2010

This Passover cook a Mexican Seder!

¡ORALE! For all my Jewish audience, I have a treat for you. The New York Times published a story last year on PATRICIA JINICH, who teaches regional Mexican cooking at the Mexican Cultural Institute in Washington DC. In the article she shares with readers a couple of recipes for the passover holiday with a Mexican acento. Maybe later I'll share my brisket taco recipe. To read article click here.


Tuesday, March 23, 2010

Manolo’s Restaurant 42-26 Greenpoint Ave. Queens, NY 11104 (Sunnyside) 718-383-1110 corner of 47th Street and Greenpoint Ave.


Back in Queens yo, and Manolo’s is definitely representing. I’ll admit from the look of Manolo’s exterior I was a bit apprehensive about going in; I thought this was going to be another faux Mexican experience. I was pleasantly surprised to find they serve caldo de res (beef soup), huaraches, quesadillas, tostadas, chicken pipián (pumpkin seed sauce), mole enchiladas, and of course tacos.

Now, lets get down to business. I ordered a steak and lengua taco. How are the tacos? Good, tortilla was not too dry and not too greasy. They add a little guacamole to each taco, reminded me of Tacos Xochimilco in Sunset Park; the guacamole is always a nice touch. The steak was nicely chopped and moist, I couldn’t tell what kind of cut of meat they use. Regarding the lengua taco, I am very picky with this taco and it was okay, nothing outstanding but okay. I don’t think Poblanos are known for their tacos de lengua.

- Price: Tacos are $2.50 each.
- Directions: Take the 7 train to 46th street, walk to 47th street and make a right, walk one block.
- Open from 11am to midnight everyday.



View Larger Map

Thursday, March 18, 2010

Juquilita Bakery & Deli 50-18 Roosevelt Ave. Queens, NY 11377 (347) 484-3959 corner of 51st street (Woodside)


After getting off at the wrong subway stop, I kept walking west on Roosevelt, a pilgrimage of sorts. I walked by numerous Irish pubs, I looked to my left and I saw Juquilita bakery, I had a feeling I was in for something good. Its name comes from La Virgin de Juquila in Juquila, Oaxaca. Its owners, a husband and wife team hail from Guerrero and Puebla, after working for the man for several years they decided to open up their own business. Not only a bakery but they serve breakfast and antojitos like tacos, tortas, quesadillas, cemitas, tostadas and coffee.

I ordered two tacos at $2 each, they are healthy portions so two is enough. They serve a good decent taco, but the thing to order here is their tortas. I know this is a taco blog, but the bread here is fresh and yummy making the torta that much better.

Summary: Good and cheap Mexican food (we like).

Directions: 7 Train to 52nd street. Walk west on Roosevelt Ave. corner of 51st street and Roosevelt Ave. Not very far from Midtown.

View Larger Map

Monday, March 15, 2010

Taco Eating Contest At Barrio 210 7th Ave. between 2nd and 3rd streets Park Slope

You know you want to see this! Barrio's inaugural event is happening this Thursday, March 18th starting at 7pm. What's at stake here, besides pride and honor, there's a $100 gift certificate. Details are below.

What: Taco eating contest.

Tacos served: It's a surprise but a vegetarian option is available if the contestant lets them know in advance.

When: This Thursday, March 18th, 7pm (sign up now).

Where: Barrio 210 7th Ave. between 2nd and 3rd streets in Park Slope (Brooklyn) 718-965-4000

To reserve a spot, e-mail request@barriofoods.com


View Larger Map

Friday, March 5, 2010

La Lucha Tacos & Boutique 147 Avenue A New York, NY 10009 (212) 260-0235 (between 9th and 10th Street)



The owners of this taqueria hail from Mexico City and they strived to serve street style tacos a la Mexico City, and their presentation nails it. Not your typical taqueria, the place is adorn with images of Mexican wrestling icons, they stay true to my own philosophy of “naco es chido,” which can be interpreted as trashy kitsch is cool. The ambience as Mrs. Tizoc Schwartz (aka Xochitl Goldberg) puts it, is “cute.” They’ve really paid attention to detail.

And now for the food, their steak taco is good but the thing to get here is their three-taco-plate, I went with “El Santo,” named after the godfather of modern Mexican wrestling. El Santo is three different types of meat, cecina, chorizo, and chicharrón; it is definitely worthy of its prize fighting name. I inhaled all three tacos in less than 3 minutes and washed it down with some horchata. Oh, leave room for dessert, we went with a slice of tres leches cake, it’s sooooooo good I thought I was on crack!

La Lucha is located on Avenue A between 9th and 10th, across the street from Tompkins Square Park.

During weekends they are open for brunch and they serve chilaquiles and pozole!!!!!


View Larger Map

Thursday, February 25, 2010

Taqueria El Taco Riendo, Calle Jose Mariscal #41, Sayulita, Nayarit, MEXICO

Hey kiddies, it's been a long time. Have you looked outside? It's miserable! I took the opportunity to get my dosage of vitamin D and got the hell out of dodge, I decided to go back to the motherland, Mexico. Of course I had to go to the beach, and if it's a beach I have to go to, that would be Sayulita. I asked our cab driver for the best tacos and he said in Spanish, "go to Mrs. Nancy's spot." After a couple of times of asking around for a taqueria owned by a woman named Nancy, I was then pointed to a place called "Taqueria El Taco Riendo," and its owner Nancy Alvarez Ruiz was behind the wheel.














The place is literally a pushcart with mainly outdoor seating and its demographic is 100% locals, BINGO. This is very important because a lot of places in Sayulita cater to gringos but "El Taco Riendo" is local all the way, the taste and pricing is proof.
Steak tacos, amazing; their beef tongue tacos, amazing. Their tacos de cabeza, amazing, and yes I went native.

The taqueria is located on Jose Mariscal, less than a block away from the plaza. Tell them el Indio Tizoc sent you (they'll think you're crazy).

Real Time Web Analytics