The slender menu, offering four choices on just-made tortillas, of which the best is adobada, which is very much like pork al pastor. Best deal are the mulas, which are like California quesadillas.
Thrill to the cabeza (gooey head meat) and lengua (long-braised tongue). In fact, all tacos are good — though skip the shrimp — and the salsas are homemade.
The restaurant specializes in molotes, fried tacos made from hand-patted masa something like San Antonio’s famed puffy tacos. The choice of fillings includes cheese, chicken, or chorizo and potatoes.
The standard roster of two-corn-tortilla soft tacos are available in excellent renditions, including carne enchilada, al pastor, chorizo, and a particularly noteworthy bistec asado.
Anything breakfast-y is recommended, including a taco featuring eggs scrambled with chorizo.
The list of tacos is limited to five or six, of which the al pastor, flecked with bits of pineapple, is particularly good, especially with the gritty homemade red salsa.
The tacos are often particularly good, overstuffed and garnished with chopped cilantro and onions. At Salerno, chorizo and tongue tacos are quite fab, from a roster of eight.
Check out the rolled and deep fried taco dorado, stuffed with chicken, beef, or cheese.
Never have I seen a bigger taco placeros (“market taco”) than at this bodega taqueria. The chile relleno, oozing white cheese, is as big as the hand of a lumberjack, breaded and bedded on yellow rice.
The cart introduced the taco placeros (“market taco”) to New York, stuffed with startling combos of rice, boiled eggs, sautéed chiles, chiles relleno, and potato patties.
Two tacos stand out: one made with the dried and shredded beef called machaca, which has been scrambled with eggs, placed in a flour tortilla, and doused with chile de arbol salsa.
Tacos are still the heart of the enterprise, rolled into cones in tissue paper, presented with a wallop of thick guacamole. Spice-rubbed shrimp tacos are a little more expensive, but well worth it.
Foremost is a very New Yorky pastrami taco, which comes in a soft corn tortilla rolled with a cabbage slaw with — what else? — Russian dressing. Carnitas and smoked chicken are other good choices.
Tacos are of the classic Pueblan sort, featuring doubled white-corn tortillas, standard fillings (fave: the creamy chorizo con papas), and a pair of homemade salsas.
Best is the birria filling, a sort of chile-braised pot roast popular in East LA. Dig that yellow cheese! Regular double-tortilla soft shells also available.
The tacos are particularly good, each on a single soft corn tortilla, and the fillings are profuse, whether you select the odiferous barbacoa, the oily picadillo, or deep-fried pescado.
Downtown Bakery particularly excels at breakfast tacos, for which you can request flour tortillas for a bit of Austin nostalgia.
Accompanied by black beans, Spanish rice, salad, and avocado, these tacos de papa come stuffed with potatoes and topped with crumbled white cheese.
The food couldn’t get any fresher, and the list of tacos is prodigious. Our favorite is pollo asado, with cecina a close second.
The pro move for the taco lover is goat barbacoa, which is available all week long and not just on the weekends.
The chipotle-sauced tacos Arabes are the things to get, and the regular chorizo tacos and barbacoa tacos are pretty damn good.
Specialty of the house is suadero — unctuous gobbets of steamed veal brisket — on tiny tortillas with a sprinkle of chopped onions and cilantro, and a choice of incendiary salsas (pick the green).
A full range of taco fillings, of which the lengua (stewed tongue), cecina (air-dried beef), and huevos y rajas (eggs and peppers) are particularly recommended. Cash only.
The place also offers an oddity called a super taco (shown): grilled chicken, onions, and crema stuffed in a big flour tortilla smothered in melted cheese.
The best are those waggishly called tropical spicy pork tacos — really a gussied-up version of al pastor with chile flakes and fresh-cut pineapple, finished with an agreeable tomatillo salsa.
The tacos are cheaper than most and more lushly appointed, with lettuce, onions, cilantro, and a good wad of jalapeños. Favorite: tinga, a bright orange filling of chipotle-drenched chicken.
The specialty of the house: miniature tacos pequeños. El Bronco’s tripe filling is legendary, but try instead the slightly stranger campechanos, which include several meats in one taco.
The cabeza (beef cheek) taco is particularly fine, and the picadillo de res is good if you want something that tastes Tex-Mex.
Tacos appear in the self-described “Tex Mex style,” with lettuce, tomatoes, and cheese added to the classic formulation of corn tortillas, onions, and cilantro.
The tacos are of the overstuffed variety, and extensively braised tongue is the preferred filling, with al pastor and carne enchilada a close second and third.
In addition to the standard roster of fillings deposited in double corn tortillas, a goat eyeball taco is available; it’s the only place in town we know that serves this specialty.
Get it in a taco, or pick the excellent carne enchilada (pork in chile sauce), which can also be made into a taco Arabe by rolling the filling into a flour tortilla like a pita.
Never speak of El Toro Blanco. Unless of course you’re talking about my 17lb Chinchilla of the same name. Everyone loves hearing about his hijinks.
Crispy Fish Tacos, split amongst 2 = Love. Also, try the guacamole spicy !!
Start your meal off with a Watermelon Basil Margarita, an order of guacamole, followed by the Carnitas tacos and Baja Fish tacos.
Place your order (beverage and food orders are taken at different locations) and seat yourself at Alex Stupak's latest venture. Make sure to order the Al Pastor taco.
Add extra spice to Happy Hour (daily before 7pm) with the kitchen’s homemade salsas and condiments – the spicy ketchup is killer with papas. Via CityEats.com Leer más.
Order the massive plate of nachos because they're topped with jalapeño, cheese, and chorizo that's spread out on a pan -- instead of piled up -- to maximize each chips toppings. Leer más.
Try the Pescado a las Brasas taco, available at the sit-down café and takeout taqueria. It's one of NYC's 26 best tacos! Leer más.
