Beef short ribs, bone marrow, roasted red onion, jalapeño chiles toreados and Thai basil. Yum. Read more.
Chef Alex Stupak is a genius with pastries, and now he is a genius with Mexican food. It is my go-to restaurant when I am in the West Village. Get the tongue taco with potatoes and arbol chile salsa. Read more.
Tacos are one of those foods that are a) hard to mess up and b) hard to get tired of. Akhtar Nawab is an excellent cook no matter what he’s cooking, but these tongue tacos are my favorite here. Read more.
My favorite is the scorching hot version of chilaquiles verdes con pollo. This traditional Mexican dish uses lightly fried corn tortillas as the base of the dish with spicy green salsa poured on top. Read more.
These are some of the most authentic tacos I’ve ever had, and the price is right. They are also really convenient as the truck is located a few blocks from my restaurant, Lincoln. Read more.
The double decker broccoli tacos are the perfect vegetarian dish: crispy broccoli and a black bean spread with pine nuts, fried shallots and feta cheese. Read more.
These tacos made from slow-roasted Berkshire pork butt, pickled red onions, and roasted chile de árbol are about as good as you’ll find this side of Mexico City. Read more.
These tacos are completely legit. They're huge and cheap. The smell and flavor of these takes me back to Oaxaca every time I have them. The guacamole, and all the salsas, are the real deal. Read more.
They only have the cemitas at the restaurant and not on the truck. I get a mix of chorizo and carnitas—this gives the sandwich a little extra spice on top of the chipotle that's on all the cemitas. Read more.
The "adobada" is a slow roasted rotisserie pork taco seasoned with achiote seeds and spices, freshly chopped cilantro and white onions. Read more.
