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Claiming to be descended from a taco stand in the Baja Peninsula founded in 1973, this narrow Mexican eatery among the trendy boutiques of Mott Street puts its fish tacos front and center on the menu. They're damn good, and so are the other tacos made with the usual carnitas, pollo asada, or al pastor, crowded with shredded cabbage and topped with a dab of guacamole. Then there's the mulita ('armadillo'), a Cal-Mex contraption with a corn tortilla top and bottom. Everything we tried here was on the money, and we'll hereafter consider this our snacking pit stop in the neighborhood.
Today is Cinco de Mayo, which commemorates the Mexican army's victory over the French in the Battle of Puebla on May 5, 1862. And although the holiday is celebrated predominately in Puebla (and, of ... More »
A grilled ear of corn makes an elegant snack, especially when slathered with crema, dipped in powdered red chilies, and dusted with dried cheese. Try one at Pinche Taqueria, a small, squished, and very orange place that traces its roots to Baja, California.
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