Two streetside vendors in the Bronx are selling the rare Carribbean drink called mavi, a soft drink made from the boiled bark of the mauby tree with gentle fizz and sweet, spicy, and fermented flavors.
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Papaye's okra soup is not a soup featuring okra; it's okra as soup. It has a light and humming heat, one that will make your lips tingle, and a slightly earthy and funky flavor that is so characteristic of Ghanaian cuisine.
Saigon Market won't change your mind about Vietnamese cuisine, but it's doing some of the finest Southeast Asian cooking in the Bronx.
One of the Bronx's northernmost locales, Woodlawn is the only neighborhood in New York that still receives a steady stream of fresh Irish immigrants. There you'll find Sean's Quality deli and this shepherd's pie, perhaps not food to lust over, but undoubtedly a taste of home, wherever you're from.
"But there are no eggs in mine," the chef-owner of La Morada tells us after we place an order for albondigas ($8), the Mexican meatballs sometimes stuffed with hard boiled egg. It was presented as if a disclaimer, a suggestion that these were merely ordinary meatballs. They are anything but.
This Dominican street vendor doesn't do the best cooking in the Bronx, but it offers a reasonably tasty burger-like sandwich for the under-$5 price.
During the summer of 2012, Khokon Rahman expanded his acclaimed restaurant Neerob, considered by many of its fans to be the undisputed king of Bangladeshi cuisine in New York, into an adjacent storefront, which brought some intriguing new items to the menu.
The Bronx destination for Mexican home cooking has opened two new locations, all of which deliver on some of the city's tastiest—with some inconsistencies.
Tony & Tina's produces a long-celebrated burek on Arthur Avenue, but Giovanni's supplants it as the top phyllo snack in the neighborhood.
There's a street vendor on East Kingsbridge Road selling some expected fried items, but a far better option is one of her sweets: moist and dense sweet potato cake, creamy corn pudding, and more.
Though roast chicken and rice and beans are busts at this Bronx dive, the sanchocho—a starchy soup full of potatoes and yuca—make for a surprisingly successful meal.
Cured meat, cheese, cannoli and more: a shopping guide to Arthur Avenue's busy pre-Christmas season.
With winter on the way, this palace of carnitas is serving an excellent bowl of pancita: tripe soup.
Though pizza is the star at Louie and Ernie's, the calzones are also a cut above.
New York is not a strong tamale town, which is all the more reason to head to Mott Haven for some of the best in the city.
Vincent's make a sly slab bacon, if that's your thing. But me? I think bacon is easy. Sausages, in their many and myriad forms, can be just so much more delicious—even fresh ones. And Vincent's has some particularly tasty sausages, very much worthy of your turkey day table.
The Bruckner Bar & Grill, an enclave of nightlife in the borough, was not in a flood zone, but the water came anyways. Joseph Diaz, the general manager, told me that none of the other buildings in the area were damaged. But the bar's location below sea level did it in.
The Bronx is home to over 100,000 Garinagu, but there is currently no restaurant to serve their unique food. I'd heard rumors about street vendors selling their version of Garifuna cuisine, but hadn't actually seen them in the field. Until now.
Have you ever had a baleada? Perhaps Honduras' most distinctive food, the basic baleada is accurately described as somewhere between a quesadilla and a burrito. How do you make it even better? Add some killer carnitas from a short walk away, and stuff it inside.
Mere blocks from the Harlem River, Mott Haven's La Morada has the distinct honor of not only being the Bronx's most purple restaurant but, perhaps more importantly, its only Oaxacan kitchen.