Taco Mix New York
Gorditas, Cemitas, Burrito Bowls
Geoffrey from New York
Spanish Harlem's Taco Mix's first taco was made by Mexican immigrant Jorge Sanchez which he sold from a food cart. Now, Jorge and his son and daughter carry on from this very busy stainless steel kitchen, turning out seriously conceived dishes that feed people who line up out the door for their very affordable share. Two uniformed cops standing in the line at this taqueria caught my eye, knowing as I do that people who work a neighborhood day in and out know what's hot and what's not. Here, there is something authentic—from the heart—for everyone:
Taco toppings include cheese (Cotijam, oaxaca and mozzarella), pineapple, jalapeños and pico de gallo. Norteñas and Cubanos ($13)—sandwiches with bean spread, mayo, lettuce, tomtoes, avocado, meat and mozzarella—come filled with steak, Chorizo, breaded beef, ham, sausage, smoked ham or queso de puerco. Cemitas ($11) provide papalos, chipotle peppers, avacado and oaxaca cheese on baked sesame bread.
A typical Burrito Bowl ($12) includes rice, black beans, lettuce, sour cream, cotija cheese and corn, with a choice of meat.
If the capper is not the Gordita de Chicharrón ($7) made with a corn-based patty, lettuce, sour cream, cotija cheese, and crackling pork rind, it has to be the Taco al Pastor—spit-roasted spicy grilled pork with charred pineapple and onion.
Bottled drinks ($2.75) include Mexican Coca-Cola (differentiated from USA made one by its absence of corn syrup), Sidral, Sangría and Mineragua, Tamarind and Mandarind.
If you're staying in Harlem consider delivery from the online menu (tel: 212.289.2963).
New York Spotter Geoffrey
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