The Best New Restaurants in NYC
"This compact Tex‑Mex spot leans into crunchy tacos made with corn tortillas fried daily into sturdy shells and totopos, and a goopy, well‑spiced queso that anchors many dishes. Smoke‑tinged pinto beans and tender pulled pork read like barbecue when smothered with cheese in a quesadilla, while the crunchy beef taco—greasy in the best way—layers picadillo, queso, chipotle sauce, and diced tomato with onion. The team (one owner formerly Tacombi’s culinary director) is already bottling two house hot sauces—one bright green, one tangy salsa macha—for sale, but for now the experience is centered at a quaint seven‑seat bar and a few tables off 14th Street." - Grub Street
