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.




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Paty’s Taco Truck 86th Street at Lexington Avenue.

When I think Upper Eastside, I think Guggenheim, Gossip Girl, and Park Ave. Well, let me throw in a taco truck into the mix. Paty’s Taco Truck is located on the corner of 86th Street and Lex (usually parked on the northwest corner) and it’s the real deal. I know Paty has been at this corner for some time now, but due to the economy and the winter I finally got around to going there WITH a camera in hand. The menu consists of tacos, huraches, quesadillas, burritos, tortas, tostadas and sopes. BUT, this is a taco blog, and here it is.

What to get: Hands down carne asada tacos. The meat was tender, not greasy, I wonder if at one point in the process they steam the meat. It’s topped with shredded lettuce and diced tomatoes; I am not usually a fan of lettuce on tacos but I made the exception this time. I have to admit that it’s been a while since I had a good taco and Paty’s serves a good taco.

This photo doesn't do the taco justice.

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Los Hamptons Edition: LA HACIENDA 48 Jagger Lane, Southampton, (631) 287-6814

Located across the street from the “Fresh” supermarket, La Hacienda is a no frills kind of place. As my girlfriend puts it, “La Fondita has a cute ambiance and La Hacienda is all about the food;” food and drinks are served on Styrofoam plates and cups (nuff said). They were recently mentioned in a NY Times article along with other restaurants in the area and I think this has brought in a new breed of customers. When we showed up the staff seemed a bit overwhelmed by the amount of people lined up to chow down.

What to get:
The tacos are delicious. All I can say is it’s the best tongue taco I’ve had so far in the state of New York. The carne asada tacos are better here than at La Fondita, the meat is good and the tortilla is not dry. The asada torta ($5.00) is decent, the bolillo bread which is often used for this Mexican sandwich was soft and smooth.

What NOT to get:
Hard shell tacos, you the douche with no neck driving the Porsche, you made it this far so please don’t be a schmuck and order hard shell.

Delicias Mexicanas (2109 3rd Ave between 115th and 116th)

Food served Mexico City style (D.F. Guey) !!!!! I sat down in this very clean establishment (don't worry it's still a hole-in-the-wall) and when I opened the menu I was pleasantly surprised. You have hauraches, tacos, mole, enchiladas and they serve pozole on the weekends. I started off with a carne asada taco ($1.50) and finished it in less than sixty seconds... yes it was that good.

Next I ordered the Pozole (cos' it was Sunday and that's what you do), now pozole is a traditional Mexican soup which has been around since pre-Columbian times and derives from the Nahuatl word potzolli. There are different variations of the soup depending on the region. The base for all pozole is hominy (dried corn) and pork (although some use chicken instead). The pozole at Delicias Mexicanas is made in a clear broth, I grew up on a red broth so I prefer it red, but beggers can't but choosers.

For dessert I ordered the flan, I am not a big flan fan and I couldn't understand why I ordered it but as soon as I put a spoonful in my mouth, for a brief second I thought I saw La Virgen but soon I realized I was looking at a miniature statue. This place gets my approval!!!!!