Oaxaca Taqueria captures the essence of Mexico's street vendors with authentic Mexican food made fresh daily with local and environmentally sustainable ingredients. Their devotion to all-natural meats and crisp garden-grown veggies hasn't gone unnoticed. The New York Times, Time Out New York, and New York Magazine lavished praise upon the food at Oaxaca's four locations, causing the food to become as full of itself as the patrons who frequent the eatery. Known for their light tacos and enchiladas, Oaxaca's chefs stuff carne asada, stewed chicken, and frijoles onto or into corn tortillas for entrees. They grill their Mexican sandwiches, known as tortas, on talera bread, and they serve heaps of their three entrees with rice and beans when catering. Each location boasts a daily lunch special featuring one of their three mainstays, which guests can with one of their traditional beverages such as jarritos or horchata.
Live music and the fragrance of baking pizza fill the warmly lit interior of CU 29 Copper. Whether nestled into a plush, old-fashioned sofa or sitting outside under burrito-shaped constellations on the patio, guests tuck into brunch, lunch, and dinner dishes that combine Mexican, Italian, and American cuisine. The brick oven's flames toss light onto gold, sponge-painted walls that pop with painted murals and brick archways. Bottomless mimosas, bellinis, and bloody marys prep brunch-time gullets for omelets, tacos, and desserts, and shrimp ceviche swims into the mouths of lunch and dinner diners. Forks can sink tines into organic quinoa salad, free-range chicken, or spoon rivals as they tour CU 29’s globetrotting dishes.
The chefs at OMG Taco keep pickled onions, cotija cheese, and housemade salsa on hand, ready to sprinkle over soft tacos filled with stewed chicken, grilled steak, or cold slices of cactus. The restaurant also bakes enchiladas with bubbling salsa and cheese, and tops jack cheese quesadillas with pico de gallo. OMG Taco's two Brooklyn locations also prepare elotes, or corn on the cob topped with cotija cheese, chipotle mayo, and dashes of chili powder.
Acalpulco Deli and Restaurant packs its menu with traditional Mexican entrees and classic American dishes. The kitchen prepares veggie huaraches and burritos stuffed with roasted pork alongside BLT's and tuna melts. Diners can complement each meal with freshly squeezed orange and carrot juices, fruit shakes, or Mexican beers.
What better place to enjoy warm, fresh tortillas than inside a tortilla factory? At this small cantina, which sprung up inside a successful tortilleria, housemade salsas ignite tacos, tostadas, and sizable picadas that can include veggies or one of six meats, including chorizo studded with potato.
Though it’s the brainchild of a pair of first-time restaurant owners, El Toro Taqueria’s à la carte menu—described by Brooklyn Exposed as “economical” and “no-frills”—dazzles taste buds with wrapped Mexican morsels. Tacos, burritos, and enchiladas encase one of eight tender proteins, from carnitas to chorizo. Wrapped delicacies round out plates beside sides such as elote—corn on the cob layered in cotija cheese, chipotle mayo, and chili powder—which can be used to challenge fellow diners to a duel for their last taco.