Around Brooklyn, Street-Style Mexican Bites Published on Monday, September 29, 2008, by Mark Hokoda La Superior, open since August, has quickly become a Williamsburg hot spot for street-style Mexican antojitos. Hounds say tacos are authentic and fresh; carnitas (braised pork) and cochinita pibil (slow-roasted marinated pork) are especially tasty. Also recommended: flautas, gorditas, guacamole, and cactus salad. “It’s excellent,” promises kbnyca, who singles out the chicken tinga filling for tacos and quesadillas, a standout pulled-meat stew with a thumping chipotle kick. She gives it the edge over the neighborhood competition, Bonita, a block east: “It’s better priced, more consistent, and the chicken is MUCH better-tasting.” A few blocks away is Taco Santana, already on hound radar for its namesake tacos. chompchomp was unmoved by the tacos (no match for her Brooklyn go-to spot, El Encanto Mexicano) but knocked out by the chilaquiles with chicken tinga. Stewed marinated chicken with peppers, onions, and tomatoes is ladled over fresh-fried tortilla pieces and topped with a complex, fiery green sauce and a sprinkling of queso fresco—“the most mind-blowing, delicious food I’ve had in a long time,” she swears. Speaking of street Mexican, the guys behind the Calexico carts in Manhattan are going brick-and-mortar in Brooklyn. They plan to open a restaurant in October in the Carroll Gardens storefront where Schnäck once hawked hot dogs and burgers. Calexico’s carts in SoHo and Gramercy peddle hound-endorsed Cal-Mex burritos and tacos, which the owners previewed for Brooklynites on a recent Saturday. Carne asada and black bean tacos were both delicious, reports Puppimus—“Very excited about this!”
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Around Brooklyn, Street-Style Mexican Bites

Published on Monday, September 29, 2008, by Mark Hokoda

La Superior, open since August, has quickly become a Williamsburg hot spot for street-style Mexican antojitos. Hounds say tacos are authentic and fresh; carnitas (braised pork) and cochinita pibil (slow-roasted marinated pork) are especially tasty. Also recommended: flautas, gorditas, guacamole, and cactus salad.

“It’s excellent,” promises kbnyca, who singles out the chicken tinga filling for tacos and quesadillas, a standout pulled-meat stew with a thumping chipotle kick. She gives it the edge over the neighborhood competition, Bonita, a block east: “It’s better priced, more consistent, and the chicken is MUCH better-tasting.”

A few blocks away is Taco Santana, already on hound radar for its namesake tacos. chompchomp was unmoved by the tacos (no match for her Brooklyn go-to spot, El Encanto Mexicano) but knocked out by the chilaquiles with chicken tinga. Stewed marinated chicken with peppers, onions, and tomatoes is ladled over fresh-fried tortilla pieces and topped with a complex, fiery green sauce and a sprinkling of queso fresco—“the most mind-blowing, delicious food I’ve had in a long time,” she swears.

Speaking of street Mexican, the guys behind the Calexico carts in Manhattan are going brick-and-mortar in Brooklyn. They plan to open a restaurant in October in the Carroll Gardens storefront where Schnäck once hawked hot dogs and burgers. Calexico’s carts in SoHo and Gramercy peddle hound-endorsed Cal-Mex burritos and tacos, which the owners previewed for Brooklynites on a recent Saturday. Carne asada and black bean tacos were both delicious, reports Puppimus—“Very excited about this!”