Tag Archives: Los Tacos No. 1

The Absolute Best Tacos in New York

Source: Grub Street NY

We endured an irrationally exuberant era of high-end fusion tacos in the early 2000s, dark days of tortillas slicked with bespoke cremas, and stuffed with luxury tokens like “Kobe” short ribs and bluefin tartare. Our newer, ascendant glut of ambitious Mexican food is a welcome sign of …

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Sietsema: A New York City Tacopedia: L.A.’s Got Nuttin’ on Us!

Source: Eater NY

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I hate it when transplants from California piously proclaim that there’s no such thing as a good taco in Gotham. What it usually means is that they haven’t taken the trouble to investigate the wildly expanding Mexican food scene here, perhaps just by stepping on a train to Corona, Sunset Park, Stapleton, or East Harlem, or visiting one of the taco trucks that seem to park on every corner once night falls. Indeed, we even have establishments that serve a decent semblance of San Diego, Los Angeles, and San Francisco tacos.

Ever since southern Mexican immigrants started pouring into ...

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Week in Reviews: Reviews For Gato, Glady’s, Hudson Eats, and More

Source: Eater NY

gato-review-6101.jpgYesterday Ryan Sutton awarded two stars to Andy Ricker‘s Columbia Street restaurant Pok Pok, and Robert Sietsema gave two stars to Abidjan, a West African restaurant in Bed-Stuy. Here’s a roundup of the rest of the week’s big reviews:

Pete Wells is impressed by Bobby Flay‘s cooking (and by the fact that he is cooking) at Gato. On the small plates: “He’ll stuff cubes of tuna tartare inside a piquillo pepper, pitting cool and raw against roasted and mildly spicy. He makes a tiny powerhouse of fresh chorizo wrapped in caul fat, and gives ...

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Super Bowl Madness: Excellent Chefs Sign on For Pricey Super Bowl Restaurant

Source: Eater NY

50yardlounge117.pngWhen plans for the mega VIP Super Bowl dining venue known as the 50 Yard Lounge were announced back in November, not a lot of details had been finalized. There were some big names, like Michael White, Bill Telepan, and Marc Forgione on board, and general plans for demos in which top chefs teach NFL players to do things like roll sushi. But now, with the game just a couple of weeks away, the daily schedule of events and participants has been fleshed out. And the prices too. It’s not cheap.

Among the highlights of the many food ...

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Week in Reviews: Pete Wells Awards One Star to The Pines in Gowanus

Source: Eater NY

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[Daniel Krieger]

Pete Wells paid several visits to The Pines in Gowanus over the last few months, and some of his meals were dreadful. But things improved over time, and Wells now likes a lot of the food that’s coming out of chef Angelo Romano‘s kitchen:

In the spring, Mr. Romano made the smart decision to treat ramp greens like spinach, sautéing them to softness and surrounding them with a concentrated tart-sweet late-harvest vinegar. A fried duck egg and Marcona almonds balanced their garlicky bitterness.

This summer, he dressed tender young purslane with a vibrant ...

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Week in Reviews: For this week’s Hungry City review,…

Source: Eater NY

2013_bienvenidosa1%404_%25.jpgFor this week’s Hungry City review, Jeff Gordinier visits Los Tacos No. 1 in the Chelsea Market and Tres Carnes in the Flatiron District. On the former: “You want that pork. They call it adobada, and it manages to stay at the right temperature and texture with the fiery help of something that resembles a stationary blowtorch. Sliced on the spot, juicy and tender and gently spicy like a Mexican twist on shawarma, it’s righteous enough to make a whiny Westerner weep with homesickness.” [NYT]

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Sietsema: Sietsema’s Ode to Chelsea Market

Source: Eater NY

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Retrofitted from a series of 22 interlocking and decrepit Nabisco factories that occupied an entire city block, Chelsea Market was created 16 years ago as a mecca for home cooks and an incubator for food-related businesses. These outfits would mount retail stores, but the leased spaces could also be used as manufacturing and warehousing facilities. The market was intended as a sort of foodie nirvana, and early tenants included Manhattan Fruit Exchange (a luxuriantly large and varied produce stand), Frank’s (an upscale butcher shop related to a steakhouse), Amy’s (an expanded version of a small Hell’s Kitchen bakery), Ronnybrook Farm ...

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