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The line for this Chelsea Market taco stand tends to snake around the room on weekdays, when hordes of nearby office workers line up for house-made tortillas. Your choice of either the corn or flour variety is used to encase fillings like tender carne asada and well-seasoned pollo or nopal (grilled cactus). But the must-try meat is the adobada: The pork is steeped in a slightly sweet, chile-scented marinade before taking a long, slow turn on a rotating spit. Once it’s ordered, the charred, crimson meat is sliced straight off and onto a warm tortilla bed, paired with slices of pineapple, salsa, and other traditional accoutrements.

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