Cienega Las Tlayudas de Oaxaca

"The lamb tripe taco, with its spongy, wobbly, and crispy bits, will take your breath away. Don’t try to identify the morsels of tripe and other organs represented, along with some lamb barbacoa — just know that they make up a unified and cohesively flavored whole, and then order another. This restaurant deep in Corona, Queens, specializes in Oaxacan tlayudas, which I won’t bother comparing to pizzas. But the regular tacos and especially the tacos placeros are every bit as good as the tlayudas." - Robert Sietsema

"This informal, colorfully decorated restaurant, open since 2013 in Corona, specializes in its namesake tlayudas. Sometimes known as Oaxacan pizzas, these giant rounds of masa dough are rolled thin, cooked to near crispness, and topped with ingredients that often include quesillo, black beans, cactus strips, jalapeños, tomato, and avocado — plus meat or poultry. Other good choices include monster tacos placeros, chilaquiles, and enmoladas (mole enchiladas)." - Robert Sietsema

"Cienega Las Tlayudas de Oaxaca, featured in this week's Hungry City column by Ligaya Mishan, is a bodega-turned-restaurant located in Corona, Queens. Chef Eva Mendez is renowned for her tlayuda, an Oaxacan dish featuring a robust tortilla topped with pork lard, carnitas, black beans, quesillo, cabbage, tomato, and avocado. Other menu items include empanadas de amarillo, featuring tortillas folded around a yellow mole rich with chicken broth and yerba santa." - Serena Dai