New York City

Ristorante Sirena di Sansica in Bonagia – Meal of the Year

Its that time of the year again. Off to another unpaid, unsponsored eating expedition. I leave you with one of the gems from 2016. For more on Sicily, click on the Sicily link, or go here… https://eatingwithziggy.com/category/italy/sicily/

Eating With Ziggy

sirena-di-sansica-red-shrimpTo understand the notion I’ve been “preaching” here that Sicily is mainland Italy 30 years ago (I went from 20 to 30 after being corrected by actual Italians living in NYC) one must simply go to Tonnara di Bonagia on the western tip of the island where once tuna hunted and butchered in ways that are only talked about these days.  And to fully appreciate a meal at the sensational Sirena di Sansica, a 20 minute drive from Trapani, one must arrive earlier, right before sunset.  The rugged coastline leading to the rock of San Vito Lo Capo is mesmerizing.  Even with a wedding party patiently waiting their turn, you hesitate to give up the spot.  Compared to much of mainland, the area is underdeveloped and you selfishly wish that it stays like this forever.  Ancient boats lining up next to the Tonnara, overlooking the colorful port around the Albergo Tonnara Di Bonagia Resort.  A magical…

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Somtum Der – For Babies Who Lunch

Somtum Der - Goi HedIts time to bump up this Z-Lister and one of my favorite Thai in NYC.  All these recent Thai posts can only mean one thing.  Its getting freakin cold!  And when its cold I like to eat spicy things.  And we are also just about outta here to escape this cold front.  But this time we are trying something new.  We are leaving for something colder instead of warmer (no TCI).  The idea is that by the time we come back, we can enjoy better weather.  At least thats what we are convincing ourselves.

A few weeks after dining at Ugly Baby I found myself surrounded by them at the most unexpected of places.  It was like a Thai mommy and me and Papaya salad event at Somtum Der on a weekday afternoon.  And I suddenly felt this urge I never felt before… calling random babies ugly.  No, its not me losing my marbles, but really it felt more of a Mitsvah.  As I mentioned before, in Thailand apparently you call random babies ugly in order not to attract the ugly spirit.  I even asked the waitress while chewing on their fried chicken (good as usual) and she confirmed.  She then remarked how they always say the opposite in regards to many other things for this reason.  But when I mentioned how awful their food was she gave me a look and said this doesnt apply to food.

Not much has changed at Somtum Der since they opened 4 years ago.  Its usually fairly empty when I’m there but thats because I’m usually there between lunch and dinner (after a tour).  The funky looking room that is not quite East Villagy is bright and colorful hence well received by ugly babies and bloggers.  And there’s a side of me that loves menus with pictures, huge colorful pictures.  Thats how I pick travel books.

When in Rome… I der you not to start with the Somtum (Papaya salad).  You see what I did there?  Any of the pictured salads will do, but I’m partial to the ones with the salted eggs.  But every meal at Somtum usually starts and ends with Moo Rong Hai Der, the house special grilled marinated pork.  Its playful and delicious.  I love sucking on those coconut rice sticks and dipping everything in that fish sauce including car keys.  The fried chicken as mentioned is Thigh meat which can be tough and stringy at times but always delicious.

But perhaps the best thing I’ve eaten at Somtum Der as of late was a mushroom special called Goi hed.  Name perhaps was invented by someone who thought the Beech mushrooms reminded them of uncircumcised penises (get it?).  It has all the elements of a nice and spicy Larb but without those chewy beeches losing that command.  A very well balanced dish that was perhaps part of a November mushroom celebration, but it could still be around if you hurry.  Love me a good mushroom dish

Somtum Der
85 Avenue A (East Village)
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Lemongrass Juice, Goi hed, Sa Poak Kai Tod Der, Moo Ping Kati Sod, Moo Rong Hai Der, Tum Thai Kai Kem

 

 

 

 

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Best Thai Dishes in Hell

Pure Thai RatchaburiIn East Village, during my tour we discuss the 4 pillars or principles of the Temperance movement when we visit a Temperance fountain: Temperance, Faith, Hope, and Charity.  While in Hell’s Kitchen we discuss the 4 pillars of Hell’s Kitchen: Thai, Mexican, Ramen, and Gay Bars.  Temperance supporters would obviously disapprove of this neighborhood today.  Until they taste any of the items below that is.

My 5 favorite Thai dishes that appear in the latest W42st, come from 3 places, the only Thai I go to these days in Hell’s Kitchen.  (There must be around 30 in the area).  Rule of thumb for Thai in HK and anywhere pretty much, the dingier the place, the better the food.  If you see chandeliers, run.  If it smells a little, and you see a menu that looks like hasnt changed in 15 years with items crossed out with a pen, stay.

Pick up your free copy of W42st anywhere in Hell

Ratchaburi Crab & Pork Dry Noodles at Pure Thai Cookhouse – Its all in the name. Mix in the broth from the bottom of the bowl and you get magic. A good introduction to the outrageous 9th avenue Thai scene for the rookies

Oxtail Soup at Pam Real Thai – One of my favorite winter dishes. Chunks of tender, juicy Oxtail in a beautiful Vinegary broth that packs a punch (heat!). Its BYOB! Bring Your Own Bounty.Pam Real Oxtail Soup

Duck Larb at Larb Ubol – When in Larb, you have to eat, well, Larb. An Isan specialty of liberally seasoned minced meat with chili, lime and other addictive goodies served in room temperature. I’m partial to the ducky

Larb Ubol larb

Seafood Kee Mao at Pam Real Thai – And the Dandruff award goes to… Over the years I tried this guilty pleasure all over Hell’s Kitchen. This is head and shoulders above everyone else.

Pumpkin Custard at Pure Thai Cookhouse – When a place has only one dessert, well, you have no choice. Because its only one. A not too sweet custard with coconut sticky rice inside a banana leaf is pure diviness.

Pure Thai Pumpkin

 

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Popina – Wacky New Italian in WeCo

Popina PappardelleI suppose I need to explain the title first.  We dont really have an area called WeCo.  Not yet at least.  According to Google Maps the small no man’s land west of the BQE around Columbia street in Brooklyn is called Columbia Street Waterfront District for some reason.  While other Brooklyn neighborhoods nearby like Greenwood and Sunset Park include their waterfront districts, Carroll Gardens, and Cobble Hill decided to neglect it, blaming the construction of the BQE that broke them apart.  And while it didnt work for Clinton (Hell’s Kitchen) much and other neighborhoods, the name change can definitely work here.  So might as well continue with our lazy Real Estate naming conventions and call the area WeCo (West of Cobble Hill).  Other consideration were Pok Pok City, and “That area where Pok Pok is”.  I used the latter to describe the location of Popina to my wife and friends.  No one around here heard of the Columbia Street Waterfront District.

Popina is the anti-Lilia.  Ever wonder why Lilia doesnt have a Michelin star by now?  Its simple.  Inspectors cant buy a reservation.  Ever since my meal there, its been notoriously difficult to get a table of any size.  But while the meal we had at Lilia left us very impressed, the place felt more like a neighborhood joint than one of those destinations you need to wait until midnight to reserve 30 days out.  Popina’s cooking approach and neighborhoody feel reminds me of Lilia in some ways.  But its their dedication to the neighborhood with their no reservation policy that will win the hearts of the locals WeCos (See, its catching on already)

Popina Chicken

They dont come much tinier than this.  We sat comfortably by the bar, and by 7:45 or so on a Friday night the place filled up.  By 8, the wait was more than an hour.  Other than one or two bars nearby, there’s not a whole lot to do and drink in WeCo (Industrial funk, Red Hook-like zone).  Chris McDade and James O’brien are the two Maialino and Marta veterans opening their first restaurant.  Being under the guidance of Nick Anderer and co at Maialino can make all the difference in the world, and it showed

This is my kind of menu, a picky eater worst nightmare, and classic WeCo.  Small and to the point.  Around 10 items all together, including only 2 secondis.  Starters include terrific Arancini ladened with honey with hints of saffron.  Raw Bay Scallops with soppressata and pistachio the only dish that didnt work for me.  The Bay Scallops were just too large for the rest of the ingredients to catch up and balance that scallopy sweetness.  Maybe some more acid and pink peppercorns can help.

Much has been written about Popina being a mesh-up of Italian and Southern cuisine (McDade grew up in the south and speaks fluent Southern), but I’m just not seeing it.  The menu has all the look and feel of Italian with some southern hints here and there.  You wouldnt know that you are eating in a southern establishment unless someone told you.  And much has been said, for good reason, about the spicy Chicken Milanese that suggests that southern influence.  Its essentially a Schnitzel gone wild.  But for my taste it was the Pappardelle with Ham Hock that really showcases these guys capabilities.  Perfectly cut fresh Pappardelle, slow braised goodness, with no tomato to be found.  The kind of dish you may find in the hills of Piemonte.  Chocolate dessert is that proper finish one would expect here.  This is a GO!

Popina
127 Columbia St (Kane), WeCo, Brooklyn
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Arancini, Chicken, Pappardelle, Chocolate dessert

 

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Khe-Yo – For the Bloggers Who Lunch

Dinner menu envy – Its a real thing.  A first world problem.  So often we salivate over the dinner menu when all we can do is lunch sometimes.  Unlike in other countries (like Italy), lunch plays second fiddle here.  While there are many ethnic plays that offer the same menu all day long, most of the places out there offer lunch menus that aren’t nearly as interesting as dinner.  It all boils down to our busy lifestyle.  Our daily routine means we need something good and quick during the week.  And when finally the weekend comes and we have more time, these guys transform into French Toast factories.

Khe-Yo isn’t really an exception to the rule.  Its an elevated Laotian (the only one in NYC as far as I know), and I wouldnt expect them to offer an all day menu.  But what they do is offer exactly the type of menu you would want from a place like this.  This gang puts a lot of thought into what goes on each dish and just pulls it off.  When they first started offering lunch, your options were Banh-Mi A or Banh-Mi B, to go. Nothing wrong with it, but 4 years later this is a different Khe-Yo.

Its the same kind of small concentrated menu they offer for dinner.  The lone appetizer, excellent chicken wings got that perfect messy balance of sweet, sour and spicy notes.  Its been a while since I had Bahn Mi here but I have full confidence in any of the three options.  The Coconut crusted shrimp sounds appealing even though I’m not the biggest fan of coconut shrimp.  The Pho here, Nong-Khai Style (city in Thailand on the border with Laos) is as top notch as any Pho I’ve had in a NYC.  And last but not least, the Creekstone Farms Skirt Steak is a lesson in skirt perfection.  Marinated with sugar and Hoisin, top quality tender awesomeness that just melts in your fork.  Possibly my favorite overall restaurant in Tribecca, and a solid Z-Lister

Previously on Khe-Yo

Khe-Yo
157 Duane St (Hudson/W Broadway), Tribeca
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes (lunch): Skirt Steak, Wings, Pho

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Balaboosta Needs a Boosta Shot

Balaboosta - OctopusYou can get easily lost in the constant changing dining shuffle here in NYC.  One minute its Poke, another minute its Ramen, and before you know it, Sabra joints popping up all over like.. well, Sabra.  When Balaboosta first opened 7 years ago, it was quite the welcoming menu featuring refreshing Middle Eastern and north African fare not so easily available elsewhere.  But today, with places like Nur, Timna, Taboon, and even Balaboosta’s hipper sister Bar Bolonat, this once perfect housewife (the meaning of Balaboosta) seems a little lost, neglected, disowned by the family and left in a nursing home in Idaho

After all these visits to the Einat Admoni empire (Taim, Bar Bolonat, Balaboosta), I’ve never seen her pink scooter parked in the front which also means I’ve never actually met her.  She strikes me as a very busy celebrity chef nowadays, promoting, cooking, touring, pink scooter racing, etc, etc.  There’s nothing unusual about establishments running themselves like well oiled machines.  But one cant help but wonder if this one requires a little more attention these days.

Take the current menu for example.  You have usual classics like the cauliflower that pretty much started the Israeli cauliflower trend all over town.  The hummus that makes me question my stance on chunky vs creamy every time I eat it.  A perfectly tender octopus that defines smokiness.  And a taste of Israeli street food, chicken and merguez in a pita with that mango-ish Amba sauce normally poured on shawarmas.  The appetizers here are solid for the most part and set the tone

Balaboosta - Hummus

But unfortunately the excitement stops there.  There are places out there that make me want to come back and try every single entree on the menu, and then there are those where I struggle to pick two.  If you remove the first item (“Syrian Pasta ‘Rishta’) you are essentially staring at you average “New American” menu.  Two fish dishes, chicken, brisket, lamb burger, and a skirt steak.  Some come with small hints (“Israeli couscous”) that you are inside an Israeli/Middle Eastern/Mediterranean establishment.  My super picky mother-in-law and the entire Joy Suck Club can have a field day with this menu.  Maybe thats the idea.  Remove the exotica, and make it as Balaboosta friendly as possible, where NYU students can bring their Bridge and Tunnel parents (I am one, and yes it is a thing) to finally meet that new boyfriend.

On this Saturday night, even the two specials were both appetizers.  We settled on the chicken and Branzino.  The boneless chicken was tender alright, with crispy skin that blended nicely with flesh, but got progressively duller.  The Branzino was cooked well (hard to screw it up), but flavors not very distinct or different than what we grill at home once a month.  We wanted at least one fish dish and that was the only one served whole.  My friend enjoyed her skirt steak, while her partner was struggling with the lamb burger.  And for dessert the Knafeh didnt seem as eventful as last time around.  An enjoyable meal nonetheless, but I think I’ll stick to the younger hipper sister for the time being

Balaboosta
214 Mulberry St (Spring/Prince), Nolita
Rating: One Z (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Octopus, Hummus, Cauliflower, Israeli Street Food

 

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Nishi is Now Italian, But Still Momofuku

I pretty much declared it my new favorite Italian before my first visit to the new and improved La Cucina Fukina.  Improved?  It was more like wishing things stayed the same as much as possible.  It wasnt the first time I was disappointed to learn about a restaurant I really like turning strictly “Italian” overnight (Caicos Cafe in my adopted home of Turks and Caicos).  Turns out however, fears overblown again, but this time I expected it to be.

Momofuku Nishi seem to have an identity problem, but not so much a creativity problem.  When I talk about Momofuku during my tours, I often stumble upon the “What kind of cuisine is it” question.  “Its Momofuku cuisine” I often say.  A bunch of talented guys and gals in a lab making magic.  Asian influenced magic.  We often default stuff like this to “New American”.

As long as its still Momofuku and Joshua Pinski at the helm, Nishi can go Polish, Norwegian, or Ethiopian as far as I care and still deliver.  If not for the surprising announcement, I wouldnt even know there was a label change after my recent meals.  Nishi has been executing nifty pastas and crudos since they opened pretty much.  The identity flak mostly came from aging critics who didnt care for the space nor the noise.  A valid complaint, met with death ears by many once they tried those luscious spare ribs or the sick Capellini a la Fideos which is going through its third incarnation.Nishi Radish Bagna Cauda

The big change that meant closing Nishi for a few days was to the space.  No more community tables, and the chairs now got your back.  Its more comfortable now, which can be perceived as a little fancier as some pointed out on Yelp.  Another big change is the introduction of a Pasta tasting menu.  I’m not normally in favor of this kind of carb overload, but by the look of it, and having eaten some of this, it could be the new pasta tasting menu to beat in NYC.

And then there’s the Lobster Fra Diavolo.  Coincidentally, another thing in common with that Italian counterpart in TCI I mentioned earlier.  Here its a mammoth plate loaded with garlic, chili and XO infused spaghettoni, with the emphasis on the chili making it more Asian than Italian.  On top are chunks of 1.5 lb flash fried lobster coated with salt and pepper, cracked and ready to easily fish out that wonderful meat.  Its a $62 triumph!  One of the best things I’ve eaten all year

In the two recent visits I’ve enjoyed the walnut Bagna Cauda both times.  Once for lunch with radish, and for dinner with red endive.  This Piedmontese classic sauce is the perfect counter to the sharpness of Endives.  In Piedmont they use it as a dip for vegetables but I prefer it on top.  And the fact that the Striped Bass Carpaccio topped with thin slices of castelvetrano olives wasnt particularly memorable serves as a true testament to the rest of the lineup, because we didnt find anything particularly wrong with it.  The infamous Bucatini ceci e pepe is still on the menu.  And while I do recommend it, I’m not sure it cracks my top 3 pastas here.  The saucy, finger licking awesome BBQ Pork Ribs however can crack top 3 ribs in the city

The fine Lumache with spicy beef and mint is now part of the pasta tasting menu.  At lunch time its available in the form of Pappardelle.  And I presume those Capellini a la Fideos is still that same toasty, apple cider infused goodness.  The only thing missing from the menu is that sick Skate with brown butter I had last year.  More goodness on the dessert column.  Olive oil cake with candied fennel greatly enhanced by a zesty orange sauce, while people around us going gaga over the the Apple tart.

Ladies and gents, I’m giving out my first 4 Z’s.  Its essentially the equivalent of giving my virginity to that special someone at my age.  Big Mazal Tov to the Nishi family.  I expect to get invited to the party and see those silly Zagat Rated stickers on the window replaced with this Z rating in no time.

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Nishi
232 Eighth Avenue (22nd), Chelsea
Rating: Four Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Everything!

 

Nishi Scallops

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Ikinari Steak is a Standout

Ikinari Steak Rib EyeYou may as well forget everything you know about Ikinari, the latest Japanense import to hit the streets of NYC.  The gimmick of standing while eating quickly caved in to stressed out New Yorkers.  While thousands of runners are running the NY marathon as we speak, the rest of us creatures of habit having major difficulties coming to terms with the idea of eating while standing.  Eating while walking is acceptable.  Standing, not so much.

In a way I was disappointed to be offered a seat when me and my friend showed up as I was all ready to have this new experience.  I even trained for this.  I ate a fruit salad while watching TV, clocking at 3 minutes and 40 seconds standing time before collapsing.  The next day I almost made it to 5 minutes of couscous, which requires higher concentration, balance and hand mouth coordination.  But the big steak test never arrived.

Ikinari is a new concept in NYC, and its surprising that it hasnt been done before.  A fast-casual steakhouse.  Steak is arguably the most sought after food item for locals and tourists alike, but is not very affordable.  A good steak in an average steakhouse will run you over $50.  Similarly we made lobster affordable over time with fast food lobster rolls available all over, so why did it take this long for steak.  I cant really answer except to say its here, and by the sound of it it, here to stay.  The natural progression is usually for a place like this to open in East Village, and then if successful spread to areas like Hell’s Kitchen before spilling elsewhere.  But in this case the plan already in the works to open 7 NYC locations by the end of the year.Ikinary Steak Rice

So how does it work?  Good question Timmy.  You get your steak options (Sirloin, Filet, Ribeye) and the amount you want, just like buying steak in the supermarket pretty much.  We shared a 15oz Ribeye that was grilled to a beautiful rare hot pink.  Unless you require it any other way, it is best to follow their recommendation and order it rare.  The steak is simply seasoned with pepper and continues to cook on the sizzling plate.  By the time we were done with it, it was getting closer to medium.  While it wasnt exactly top steakhouse quality ribeye, it was a nicely cooked satisfying ribeye aided by the dollop of garlic butter on top.

Another must dish here is the garlic pepper rice.  It comes sizzling with corn, and pieces of almost raw meat that are cooked enough by the time you (or the waiter) mixes it all.  Corn is the vegetable of choice here that also comes with your steak (with some onions).  The entire experience almost feels like eating steak in my backyard.  They give you a selection of sauces including a warm, salty soy based that they advise pouring on the meat.  But after trying some of it, we were glad we didnt, and instead opted for the sweeter sauce in the smaller container.  Final bill: no drinks, $23 per person for a steak dinner!  Except that this was lunch

Ikinari Steak
90 E 10th St (4/3), East Village
Rating: Two Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Steak, Garlic Pepper Rice

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Ugly Baby Delivers Adorable Heat

Ugly BabyIt’s Michelin Star season.  When gracious winners throw parties to celebrate, while the losers and pretty much everyone else in the industry celebrate its awkwardness.  Its the behemoth that everyone enjoys hating.  In NYC two, and three stars are distributed with care while single stars are distributed like Halloween candy.  My mother turns out has one.  Some lose their hard earned stars within a year or two only to find themselves suddenly a lot more affordable (Bib Gourmet) while sporting the exact same menu that earned them the star.  Should you look at Michelin for your French, Sushi and the default “New American” menu needs?  Maybe.  Should you look for it for Italian, Thai, Russian or [Name any other cuisine] needs?  Nyet!

You would otherwise miss on places like Ugly Baby, the newest hottie in Carroll Gardens.  With elevated neighborhood joints like FOB, Lucali, Frankies Spuntino, Buttermilk Channel and the boozy Other Half Brewing, Carroll Gardens is transforming into a dining and drinking destination.  Young professionals, tourists, accountants and even parents of beautiful babies in the nearby Park Slope are noticing the development, and this newest Seinfeld-esque name.  Apparently in Thailand its more common to call babies ugly so not to attract the ugly spirit.  An important lesson the next time you give a baby a compliment.

Hence at Ugly Baby the name serves as an anti-jinx agent.  And if the ugly spirit (lets call it Michelin) cant be fooled by the name, the spices will sure block it.  BYOB in this case means Bring Your Own Bounty.  We are talking about people all over the place sweating like a hooker on a “$5 Wednesday”.  When we asked the friendly waiter what they are planning to do with the entrance when it gets cold, he said “We will just add more spices”.  An hour later, all warm and fuzzy, we concluded he was serious.

Ugly Baby Chicken Skewers

The dishes here are fittingly ugly as you can see.  Just like picking Thai establishments on 9th, the uglier the better.  The Duck Salad (Ugly Duckling?) ended any hope of easing you in slowly as they throw you straight into the fire.  Complex, addictive heat, unlike any Larb I ever had.  The closest thing to a must here.  The Chicken Thigh Skewers will make you cry a little more, and cry every time you eat chicken satay at [Name any Thai Restaurant].  More succulence without easing too much on the heat.  By this point your tingling mouth is telling you this is as far as as you can get from Pad Thai nation.

The Kha Soi, perhaps the most underrated soup in the world, features welcomed sweetness and restrain, but more pleasant heat nonetheless and outrageously delicious beef shank cubes.  At this point you start to wonder which dish you like best.  Your hand keeps poking at the ugly duckling, so maybe that’s the one.  The Snapper, swimming in ginger & tamarind broth serves as something between a cooling agent and a waste of dish, once you try everything else.  This may be the true Ugly Duckling.  The final bill at the end answered the “do they have any desserts, like something with sticky rice inside a banana leaf” question.  Dessert or not, Ugly Baby is for real and a major Go!

Ugly Baby
407 Smith St, Brooklyn (Carroll Gardens)
Rating: Three Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Kha Soi, Chicken Skewers, Duck Salad

 

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Best Tacos in Hell

Tacuba TacosTaco Wednesday (or is it Tuesday), taco month, national taco day.  I lose track sometimes, and I never discriminate.  I once even had an Al Pastor on a Thursday, a designated personal soup day.  I did not enjoy it.  But is there a governing body that registers all these national days? Are all 365 days already taken, or can things overlap. For example, can we add a National Shakshuka day on a day that just happens to be a National Chihuahua day.  Personally I dont see why Shakshukas and Chihuahuas cant be combined, but I can see the need for a limit of some sort as eventually the list will become too tedious to maintain its usefulness.  Do Chihuahua even eat Shakshuka? I bet Sabra Chihuahuas do.

Even though this list includes some of my usual suspects, I had to work a little hard to find the 5th for the latest W42st compilation.  After revisiting some old faves, and trying some new popular places, I suddenly found myself in my longest streak of taco mediocrity.  In a neighborhood with a largish Pueblan community like Hell’s Kitchen with tacos in every corner, you start to lose hope in humanity at some point.  But with some determination, we prevailed at the end.  Its “Never Lose Hope Friday” after all.

You can pick up your free copy of W42st anywhere in Hell’s Kitchen.  The inserts are now gone, and the KTCHLST is now embedded inside the magazine

Click here for prior lists

Shrimp at Otto’s Tacos – Small but with a lot of Chutzpah. Smartly seasoned with Serrano cream and onions. The shrimp tacos to beat in the entire city me claims

Carnitas at Taqueria Diana – As many things in life, it gets juicier as it gets older. Slowly cooked porkiness, almost like they do in Mission, SF

Lengua at Tehuitzingo, – I brought many visitors for these tender delicacies that are sort of life changing. Some turned into big fans, some religious, and some in therapy

Garbanzo Y Hongos at Choza – As for veggie tacos this little guy is tough to beat. Mushroom and Chickpeas with “Chana Masala” like Salsa Negra.

Carnitas at Tacuba – This is the entree (below), not the “tacos”. You make your own tacos with wonderfully greasy suckling pig and Chicharron. CHICHARRON!

Tacuba Carnitas

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