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  1.10.2018

CAMARON TACOS


Some of the city’s most popular Mexican restaurants source their masa (the nixtamalized dough that’s used to make tortillas) from this Queens factory. It was the first tortilleria in the city to use fresh kernels in the masa-making process, but you can bypass the middleman with a visit to its brightly colored onsite cafe. Here, freshly made dough is pressed into faultless tortillas, topped with all manner of traditional fillings. For the camaron, sautéed shrimp is topped with a refreshing mix of mango and cilantro and is served with chipotle mayo salsa. It’s smoky, spicy, and fresh, and sure to temporarily transport you to a seaside getaway -- until you walk back outside and hit the concrete.


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