To make a top-notch burrito, you have to consider ingredients, proportion, even seasoning and cooking time. Making an excellent burrito is an art. Go forth and learn from the masters.
Celebrate National Taco Day on Friday, October 4 at one of these delicious restaurants offering the best tacos in the city.
Executive Chef Sasha Shor of Tres Carnes stopped by The Couch to show us how to make street cart-style corn (“Esquites”): Mexican Street style corn “off the cob” with spicy chili-lime mayo, topped with Mexican crema and grated Cotija cheese.
She torched the competition at last year’s New York Chili Fest. Now Barbara Sibley, chef and owner of Mexican restaurant La Palapa, is going for a repeat.
Like a mullet, a bodega taqueria is business in the front and a party in the back. Here are five of our favorites.
Regardless of what football team you root for, you are sure to be a fan of this amazing recipe. Easy and fun to make, these are a true treat for the mouth and will have all your football buddies saying, “please pass the peppers!”
When dining at a Mexican restaurant or catching the football game by the bar, you can dip into some of New York’s most innovative guacamoles, complete with everything from mint papaya to lime-poached shrimp.
After making and wrapping up the burrito, they spooned a nice amount of rice and refried beans into the container as well – and then asked “do you want cheese on it?” I don’t think I’ve ever said no to that question in my life.
While New York City isn’t exactly known for the nation’s best southern cuisine (hey, we can’t be the best at everything), these five restaurants are serving up the best fajitas in the city.
There was lots of meat on each taco, which were topped with lettuce, tomato, onions, crema, crumbled cojita cheese, cilantro and thankfully, two tortillas per taco. There were even a few sliced radishes.
Wow, was this good! The chili was nice and spicy, especially the bites with jalapeños. The rice tempered the spiciness a bit, and the tortilla strips added a welcome salty aspect that played really well off the sweetness of the barbecue sauce.
I watched them make each enchilada from scratch right in front of me. Fresh, hot and tasty. The meat fillings were nice chunks of meat, not shredded, and the spicy pork had a nice hot rub on it.
Black beans, sour cream and smoked chipotle are fine, as are breakfast concoctions, pineapple and good old-fashioned shredded meats like machaca and ropa vieja.
The roast pork was shredded, with a few crispy, well-done pieces of skin tossed into the mix. The pork had a nice roasted flavor, and the salsa verde was a nice addition on the pernil.
The Mexican sandwich came on a soft Portuguese roll and had chunks of marinated pork, lettuce, tomato, onions, jalapeño spears and slices of pineapple.