Tortitas de queso—they're no relation to the torta, or sandwich, that you may know and love. Tortitas are little fritters that can be made from cheese, potato, dried shrimp, shredded chicken or beef: basically any leftover hanging around the house that's mixed with rice or egg, formed into patties, fried, and then simmered in a rich salsa. More

Tender pork ribs, the meat nearly falling off the bone, swimming in a spicy tomatillo salsa, complemented by the slightly sour, fresh, green flavor of purslane. It's the kind of dish a grandmother would make—simple, hearty, and comforting. More

Every day, at many Mexican restaurants that cater to a mostly Mexican clientele (particularly in the outer boroughs), there is a rotating list of off-the-menu specials. The specials are generally closer to home-cooked fare—meats braised in rich sauces, hearty soups, stewed vegetables. Mostly messy, not always beautiful, sometimes unfamiliar; but flavorful and satisfying food. More