Slideshow: Mexican Eats: 10 Best New York Mexican Dishes of 2012

Salsa Mora at Tacos Morelos
Salsa Mora at Tacos Morelos
Salsa mora, or "blackberry sauce," refers to the mora chili that the sauce is based on, a small bluish-red pepper that somewhat resembles a blackberry. It's blended into a purée with guajillo chilies, garlic, onions, and broth to blanket a slip of beef. The sauce is delicious, thick-ish, and warm, as smoky and chapped as a ranch-hand's leather gloves. After a forkful wrapped in a corn tortillas, the heat incapacitates, leaving you stunned and breathless, unable to talk to your dining companions, think, or do much of anything else. Read more »
Gorditas at New Mex Deli
Gorditas at New Mex Deli
On the comal, the gorditas ($3.50) transform into crispy edges, chewy centers, and crackling crusts that give way to moist, steaming interiors that taste of fresh corn. They're stuffed with cheese or stewed pig's skin, weighted with a foil-wrapped brick, and are left to steam and toast on the griddle. Some of the cheese oozes out when melted, hitting the griddle and caramelizing into crunchy tuille-like shards. Topped with crema, crumbly aged cotija, cilantro and diced white onion, the cool toppings are a delicious contrast to the steaming corn cake. Read more »
Tacos de Suadero from Taqueria Izucar
Tacos de Suadero from Taqueria Izucar
There's barely standing room in this diminutive Bushwick taqueria, but the tacos de suadero, braised veal marinated in vinegar, lime, salt, and pepper, are two-bite wonders Five per person is a conservative order. Read more »
Sabor a Mexico's Pozole Verde
Sabor a Mexico's Pozole Verde
Made green by a purée of toasted green pumpkin seeds and bits of pulverized hoja santa, this rare pozole verde made by a family from the mountainous region of Guerrero is an entire meal in a soup. In My Mexico, Diana Kennedy mentions a similar green pozole served at midday on Thursdays, only. Luckily, at Sabor a Mexico, you can have it any time you like. Read more »
Beet Margarita at Gran Electrica
Beet Margarita at Gran Electrica
Stunningly red, barely sweet, earthy, and clean, this beet margarita ($10) masquerades as an ascetic juice, making it easy to suck down three. The rim is lightly salted and paired with a raw slice of beet. Use it to scoop up some of their perfect guacamole. Read more »
Al Pastor Tacos at Taco Mix
Al Pastor Tacos at Taco Mix
These are proper al pastor tacos, sliced from the rotating spit. The chili-marinated shaving and shards of pineapple are tucked into tiny thick tortillas, then topped with a fine dice of cilantro and onion. When combined in a taco, the smoky sweetness of the meat radiates off the blackened edges of the tropical fruit. Taco Mix »
Torta Pumas at Tortas Neza
Torta Pumas at Tortas Neza
Tortas Neza didn't bring home the Vendy Award's gold this year, but their monstrous tortas got some of the spotlight that they so deserve. The torta puma ($14) is the largest of the bunch, layering fried sausage, headcheese, ham, a chorizo omelet, and string cheese onto a bun. A sandwich to inspire competitive eaters everywhere. Read more »
Chile Relleno at Tulcingo del Valle
Chile Relleno at Tulcingo del Valle
It all starts with the sauce: a base of charred tomatoes, a bit of ground chipotle, and a sneaky pinch of cinnamon is cooked down with onion and peppers. The poblano pepper is roasted and peeled, stuffed with cheese, dipped into a frothy egg white batter, and then fried, slowly, until the cheese has time to return to soft curds. The tomato sauce is poured over the fritter, which is as tender as a River Cafe omelet, with sweet layers of vegetal pepper and oozy cheese. Read more »