'Bushwick' on Serious Eats

Marc Vidal of Boqueria's Favorite Bushwick Restaurants

When Marc Vidal moved to New York in 2010 to lead the kitchen of Bouqeria—the newest location is opening on the Upper East Side—everyone told him he had to live in Manhattan. While he landed in Soho, Vidal spent all his spare time in Brooklyn. The Spanish chef eventually made the jump across the East River within a year and now calls Bushwick home. Now he's surrounded by friends, other chefs and some of his favorite restaurants. Here are Vidal's neighborhood picks in Bushwick. More

24 Hours of Food and Drink in Bushwick

Between the rapid influx of new, higher-end destinations and the substantial landscape of excellent, predominantly Central American and Caribbean eateries that predates them, there's a whole lot of great food to be had in this corner of Brooklyn. What you'll find here are my personal favorites for every time of day and night. So whether you're planning a day trip to the 'hood or you've recently joined its ranks, here's how to find something great to eat and drink, no matter the hour. (Literally.) More

A Must-Eat Arepa in Bushwick

With plate glass windows and no liquor license to speak of, Arepera Guacuco seems to occupy an in-between space in the Bushwick restaurant scene, neither precursor to nor byproduct of the neighborhood's gentrification. It's a category unto itself, a cheerful space decorated with Venezuelan chachkies that has earned a loyal local following on the merit of its small, traditional menu of affordable, exceedingly well-executed arepas. More

Date Night: Beyond California Rolls at Momo Sushi Shack in Bushwick

Receipts at Momo Sushi Shack come printed with the following: "a prayer for the wild at heart, kept in cages." Not exactly what you expect to see when paying the bill, and yet the elegiac, vaguely political note doesn't feel forced. It's the sort of intelligent touch that shows that this perennially packed Japanese restaurant in Bushwick has more in its sights than California rolls and sake bombs. More

Market Tours: Exotic Latin American Ingredients at The Angel's Fruit Market in Bushwick

It would be a mistake to write off The Angel's Fruit Market as just any other produce stand. The aisles are treasure troves of hard to find, esoteric ingredients from Central and South America and from much of Mediterranean Europe. Take our tour around and prepare to get inspired. That dish you're planning to cook will take on new meaning. More

Mexican Eats: Goat Enchilada and Tacos Dorados at Taqueria Cocoyoc

In the Spanish lexicon, the word enchilada means much more than tortillas and cheese drowning in sauce. At Taqueria Cocoyoc, a taqueria in Bushwick, it's the racier goat that get the enchilada treatment. Goat meat may be unsettling to some, but it's not all game and funk. Here the barbacoa enchilada is tweaked with a rub of ground chiles and vinegar, cooked until soft, then torn into moist chunks and seared on the griddle. The marinade permeates the pieces of meat like good Texas barbecue, the sinews collapse, and the exterior shreds crisp and caramelize into amplified meatiness. More

A Sandwich a Day: The Pig and the Goat at the Bodega

We didn't expect much, to be honest, given that sandwiches get made in a corner, near where they keep bar towels and growlers. The sandwich starts with two hunks of ciabatta, onto which go some sprouts as well as several slicks of prosciutto (the pig) and several of goat cheese (the goat). But what elevates this sandwich is the slick you can't see: a hefty layer of apricot jam. Its tart-sweetness countervails the salty ham and cool cheese, each bite a wicked pastiche of expectations way, way surpassed. More

Mexican Eats: Cholula Deli

A highlight of Bushwick's culinary geography is Cholula Deli, equal parts bodega, juice counter, grocery, and restaurant—one of many outer-borough stores selling Mexican wares. Owner Angelo Tapia opened the first Cholula almost eight years ago on Myrtle Avenue. Starting with a small grocery store, Tapia sold Mexican products which were then rarities in Bushwick. When waves of immigrants flocking to the neighborhood started asking for tacos and tortas, he installed a two-foot electric grill in back and started cooking. More

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