The Red Hook ballfields might not be the first venue that pops into mind for weekend brunching. But hey, if you don't mind n up at a different truck for each course (and between elotes, huaraches, and pupusas, there will be multiple courses) and if you appreciate free entertainment courtesy of the ballfield matches, then it's a fun outing.
Plus, you only have another month or so before the vendors pack up for the winter. The last scheduled weekend will be in October, though there's talk of extending the season into November if weather permits.
Course one: Elotes from the Vaquero truck. The grilled yellow ears get slathered with mayo, cheese, and chili powder. Grab a watermelon agua fresca from the truck too, which they ladle out of a big jug. It's like drinking watermelon with a straw.
Course two: Huaraches from the Country Boys truck. Named after the Mexican sandal, this oblong-shaped (vaguely sandal-shaped if your foot were ginormous) fried masa dough is thicker than a tortilla, about sope-thick, but it still can't really handle the behemoth of toppings. A layer of smashed refried beans, your choice of meat or grilled veggies, along with tomatoes, cheese, lettuce, peppers, and guacamole. They hand it to you on a single paper plate, which you can hardly see peeking out underneath, and it hardly stays a plate. The huarache juices will start spilling out the sides, so don't delay—this needs to go into your mouth stat.
Course three: Pupusas from Soler Dominican. This line was actually the slowest for us. Will you have the strength to wait for a third time? You really should. The still-steamy-from-the-grill cornmeal discs—crisp on the outside, soft on the inside—are filled with your choice of meat, veggies, and/or cheese. Get the queso con loroco, stuffed with melty-stretchy cheese and the Central American flower bud, loroco.
Red Hook Ballfields
Red Hook Ballfields, Clinton Street at Bay Street, Brooklyn NY (map) Weekends only, seasonal