About this Business
From Our Editors
Adam Rose and VJ Moscaritola gained a respect and love for Mexican food after trekking across the country together. Drawing on that admiration, the pair opened Villalobos in 2014. Although the eatery's experienced chefs dole out sumptuous appetizers and entrees, the stars of their menu are the tacos:
- Carnitas: Berkshire pork belly is braised in cola, then combined with roasted corn, queso cotija, and chipotle morita in a made-from-scratch tortilla.
- Lengua: The New York Times described this taco—a blend of tender, vinegar-braised beef tongue, chipotle-pistachio salsa, cilantro, and onions—as "a stellar example of a Mexican favorite."
- Pescado frito: This flavorful seafood taco features beer-battered Atlantic cod paired with serrano, cabbage slaw, and zesty grilled lime crema for a refreshing bite.