'mexican' on Serious Eats

NYC Taco Hunting: Have You Tried These Rare Tacos?

In theory, the taco is a simple food: tortilla, filling, maybe some garnish, done. But there's an incredible variety of what you can stick in that tortilla well beyond the usual chicken-beef-pork. From eggs (beyond breakfast tacos) to off-off cuts (eyes, anyone?) to fried bugs, the taco comes in many flavors, and if you hunt around New York's taquerias and restaurants, you can find some examples well beyond the standards. More

Carnitas El Atoradero Serves the Mexican Home Cooking We've Been Waiting For

Until recently, the only way to enjoy owner Denisse "Lina" Chavez's cooking was to eat your picadata while leaning against the narrow store's shelves. Now she has opened up a full restaurant in the former pint-sized Mexicocina space next door. At first glance, the restaurant reads like an basic taqueria, with a menu that mostly lists antojitos and seating for about ten. But take a second look and you'll see that Carnitas El Atoradero is where you go to order the food you never get at your local taqueria. This is the home-style cooking, way beyond the taco, that New York needs. More

Mission Cantina: Danny Bowien's Foray Into Mexican Falls Short

After a few meals at Cantina I can feel the dedication and energy going into the restaurant. But the crushing ordinariness of the food suggests it's not enough. Petite, overstuffed tacos, high on style, are wan in the punch-to-the-gut flavors that made Bowien's name. Housemade Oaxacan cheese, bland as grocery store mozzarella and plated with some useless greens, is head-scratching. The question to ask at this early stage isn't "is it good," but rather, "would we be talking about it if it were owned by someone besides Danny Bowien?" More

Danny Mena on his Mexico City Cuisine and Where it Fits in New York

Danny Mena grew Hecho en Dumbo from a pop-up into a full Mexican restaurant of inventive cuisine. Now at Sembrado in the East Village, he combines traditional tacos al carbon with a "New York sensibility" and high-quality ingredients. In time to celebrate Dia de los Muertos with some mezcal and tacos de lengua, we sat with Mena to talk about what he thinks of the Mexican landscape of cuisine in New York and where he fits into it. More

More Posts