Get the Bistec con Nopales-the roasted paddle rides atop a grilled sirloin steak like a surfer paddling out to catch a big wave. A perfunctory salad with limon wedges and avocado completes the picture
Village Voice is excited to have La Morada at the 2012 ChoiceEats food fest! Full list of restaurants here: http://ow.ly/8QjDQ
Village Voice is excited to have Mexico Lindo at the 2012 Choice Eats food fest! Full list of restaurants here: http://ow.ly/8QjDQ
Winner of Best Burrito in the Village Voice 2011 Best Of issue! Spring for the guac topping - it's the perfect addition to the perfect burrito.
Winner of Best Latin Bar in the Village Voice 2011 Best Of issue! Order mezcal from the owner's private Oaxacan distillery.
SXSW Recommendation from Sietsema-The premises are cavernous and elegant, the margaritas strong, and the food often memorably delicious.
SXSW Recommendation from Sietsema- some of the best Tex-Mex in the world. Chili con queso (a spicy dip made with a cheese that owes a big debt to Velveeta) is legendary, and so are their enchiladas.
Try the cemitas-sandwiches on round seeded rolls traditionally made with cactus pulp but Sietsema's fave is milanesa res, a razor-thin beef cutlet similar to Texas chicken fried steak, only thinner.
These guys brought all sorts of tacos to Choice Eats and we loved everyone one of them. Mmm, tacos.
Try the mango guacamole-avocado, mango, jicama, and chile chipotle-big hit at Choice Eats!
These guys brought all sorts of tacos to Choice Eats and we loved everyone one of them. Mmm, tacos.
This Choice Eats participant brought Tacos de Camaron: Shrimp, roasted garlic, chipotle mojo, and avocado. Tasty!
This Choice Eats attendee brought Suadero (Brisket Taco) and Negra Modelo (braised brisket with tomatillo salsa and horseradish crema)- both were big hits!
Elegant evocations of regional Mexican fare, from the legendary mole known as manchamanteles ("tablecloth stainer"), to mixiotes, lamb shanks braised with dried chiles and tequila in parchment.
One of the best mole poblanos in town, so thick and rich, sending up grace notes of nut & cinnamon as it engulfs your chicken enchiladas. The chiles rellenos are oozing buckets of stringy white cheese
Cal Mex has never been better here than at this San Francisco-style burrito joint. The carne asada tacos are one of our faves, bulging with tender marinated steak. Don't forget to spring for the guac
Inspired by the regional Mexican cooking of Chicago's Rick Bayless, Cascabel is filled with scrumptious surprises, from the taco stuffed with homemade chorizo to the massive chile-braised beef rib.
The Village Voice voted this Best Non-Touristy Jazz Club Remaining in Midtown in our Best Of New York Poll!
Try the chicken tinga huarache- freshly made masa is used as a platform for refried beans, julienned greenery, squiggles of crema, & tinga, a fiery stew made w. chicken in a chipotle sauce.
Get the fish tacos- segments of breaded & fried mahi mahi are in a griddled, slightly crisp tortilla, w. shredded green cabbage and chopped onion, & finished off w. a slick of pico de gallo and crema.
Try Chicken Mole Enchiladas-homemade mole on a half-chicken, or on three chicken enchiladas ($11.50), along w/ achiote rice, refried beans topped w/ crumbly cheese, & a dab of sauce-style guacamole
