Guess what’s starting up again this weekend? Yeppers, the Red Hook Ball Field food vendors are back starting this Saturday, May 1st and ending on October 31st. Just in case you forgot here’s the lowdown.
Hours of operation: 11am to 8ish, Saturday and Sunday.
Price: Expect to pay 3 bucks a taco… I know this upsets me too.
What to get: Tacos and I want to give a shout-out to my Salvies in the hood so make sure you order a pupusa.
Getting there: Court Street at Bay Street. By subway from Manhattan take the F train to Brooklyn and get off at Smith St. /9th Street and walk on 9th towards the BQE and hang a left on Court to Bay. You can also try getting the IKEA water taxi and walk to the ball field.
* Also, has anyone ever wondered why the tacos in New York are made with bigger tortillas?
View Larger Map
What do Mexicans love more than tacos, shout outs. Remezcla gave Taco NYC a nice shout out yesterday, to read the review click here.
Last Saturday the site of vinyl records and the smell of tacos is all it took to make me stop for a bit. There are two taco vendors at this street market, I had limited funds on me so I went with the vendor towards the middle. I ordered one steak taco. It was good but homie put too much onion when I asked for a little bit, and it took me a minute to scrape most of it off. I am not exaggerating when I say too much onion. My suggestion is you tell them to ease up on the cebolla. These guys are at the street market on Saturdays from now till the end of summer. Tacos are $3.00 Nearest train C,E
“If he only left us with Brisket tacos, dayenu!” I noticed many visitors to the blog this past week came via the key words “brisket tacos,” and I feel obligated now to give my readers what they came searching for. I don’t think corn tortillas are allowed at a seder so this recipe is for those who live on the fringe. I use a slow cooker for the brisket, although it takes longer, the wait is well worth it. The oven leaves the brisket dry.Tools• Electric Slow Cooker• Cast iron skillet (for tortillas)• Regular skilletIngredients• 1 (3-pound) beef brisket, trimmed• 1 teaspoon kosher salt• 1/2 teaspoon freshly ground black pepper• Vegetable or Olive oil• ¼ cup water• 2 cups vertically sliced onion (about 1 large)• 1 1/2 cups chopped parsnip (about 2)• 1 tablespoon balsamic vinegar• 1 bay leaf• 1 (12-ounce) bottle light beer (Pacifico, Corona, Sol)• Corn tortillasPreparationRub brisket with salt and pepper. Heat a large skillet over medium-high heat, with a napkin coat pan with oil. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits (yummy). Add onion and parsnip; sauté 5 minutes or until tender.Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours (trust me it’s worth the wait). Cut brisket diagonally across the grain into thin slices. Now, heat iron skillet. Lightly brush tortillas with oil on both sides. Heat and turn over a few times until warm. Add brisket to the tortillas and add tomatillo salsa. I’d give you my own recipe but I’ll leave that for another day.
The New York Times rated them, the Daily News rated them too, even Time Out New York chimed in, but none of that matters unless Taco NYC gets into the mix. Tehuitzingo Deli is what living in NYC is all about, finding hidden gems in the least expected places. I first made my way to this Hell’s Kitchen grocery/deli three years ago; I was surprised to find there was a kitchen in the back that served tacos, tortas, quesadillas, pozole, and breakfast. I remember it being good, and in due time I came back. Their portions are healthy, and if you want to go native you should try their weekend specials, beef tripe soup or pozole. Hands down Tehuitzingo gets my endorsement, it is genuinely good without trying. They have a small variety of salsas, but none-the-less delicious. The tortillas don't seem dry and the steak has the perfect balance of tasty "umpf!"What to get: Steak taco, barbacoa taco (goat), Flor de Calabaza (squash flower) quesadilla, quesillo quesadilla. I think anything would be good here but make sure you do order a steak taco. Open 8:00 – 12pm seven days a week, their kitchen closes at 11:30pm!!!! Tacos range from $2.50 to $3.00 each. Drop some money in the juke box and make sure you play Alejandro Fernandez, the cooks will love you. 
View Larger Map
Guess what’s starting up again this weekend? Yeppers, the Red Hook Ball Field food vendors are back starting this Saturday, May 1st and ending on October 31st. Just in case you forgot here’s the lowdown.
