Taqueria By El Prieto - Review - Chelsea - New York - The Infatuation
"Any time a taqueria from Southern California opens in New York, it immediately garners a lot of attention—such is the case with Taqueria By El Prieto, a counter service spot (with a bit of seating) that hails from the San Diego area. It turns out the social media hype this place received initially isn't so warranted, but if you’re in the area and the line at nearby Los Tacos No. 1 is too long, you could do far worse than grabbing lunch here—especially if you work in the area. Of all the options on the menu—tacos, burritos, mulitas, quesadillas, or tortas—the burritos and quesadillas show off the chewy, flour tortillas most clearly. Go for those, filled with your choice carne asada, pork adobada, pollo asada, nopales, or mushrooms. Just make sure to pick up some salsa and pickles from the bar by the front door, and you’ll be in good shape. Food Rundown Burrito The smoky grilled pork adobada works well in the burrito. It’s nicely marinated, with lots of savory chile flavor shining through. We’d happily eat this any day. photo credit: hands holding a burrito Torta Soft bread and juicy meat make this torta a nice lunch. Add pickled onions and salsa verde. Tacos Normally we wouldn’t complain about added guac. But there is simply an unwieldy amount of the stuff on these tacos, making them heavy and hard to pick up without making a mess. Buyer beware. photo credit: Will Hartman Quesadilla We’d recommend getting this cheesy, gooey mess with nopales. They’re nice and acidic with a little bite. This is worth an order. photo credit: Will Hartman Carne Asada Fries Carne asada fries should be peak late night food, but these are pretty disappointing. The big mound has cold, shredded cheese on top, crema that lacks an acidic pop, and dry carne asada. They're better after a dump of salsa. photo credit: Will Hartman" - Will Hartman
