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Technically, suadero is a cut from the drop loin of a cow, a flap of striated muscle that runs close to the navel, similar to brisket. Butcher jargon aside, all you need to know is that it’s the must-order at this small Bushwick taqueria. The meat is extremely tender (with just the right amount of fat) and arrives inside a tiny, warm corn tortilla. You’ll need to order multiple to feel full, but with many tacos hovering around $2, it’s hardly an issue.

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