Tacos Güey

"Tacos Güey breezed into the neighborhood last summer with a lineup of inventive raw seafood plates and expertly assembled tacos that turned some heads right away. Tuna crudo gets a zippy finish with serrano pepper, prawn ceviche is punched up with tomatillo and yuzu, and the tacos — from juicy carnitas to beef tongue — arrive on delicate corn tortillas made on the premises." - Eater Staff

"Under chef Henry Zamora, who once worked at French Laundry, the menu at Flatiron newcomer Tacos Güey features a birria taco made with chile-braised lamb, rather than beef. Served in pairs, they are made with paper-thin tortillas that are not pre-coated with the birria braising liquid due to fragility, but an austere and highly flavored consomé is served on the side for dipping; you’ll find yourself drinking the rest after you eat the tacos." - Robert Sietsema

"Raw seafood and summer are a perfect match. And you’ll find some exciting new raw fish options at Tacos Güey in Flatiron. Sit at the busy bar and eat tuna crudo topped with dollops of avocado crema and sliced serranos, scallop aguachile in a shallow pool of cucumber and finger lime sauce, and their best mariscos dish: the sea bass ceviche. Served in a clamshell with crunchy chips on the side, the combination of gooseberries, chile oil, and diced sea bass is tingly and sweet, and pairs well with one of their frozen cocktails (like the tart “That Güey”). Order this spread of raw things, and a larger main like the salsa verde-lathered pork ribs that fall off the bone, for a satisfying meal." - hannah albertine, max bonem, nikko duren, carlo mantuano

"NYC has a wealth of excellent Mexican food. People who say otherwise are either LA transplants or have only ever been to Queens for the airports. Along with the classic standbys, like Cosme, Tacos El Bronco, and La Morada, newer spots like Tacos Güey further prove how blessed we are. This Flatiron spot specializes in mariscos, but the whole menu is worth exploring. Generously litter your table with amberjack aguachile and prawn ceviche, while also prioritizing some crispy potato and queso flautas. Once you’re ready for bigger plates, go for the lengua tacos and the charred Long Island duck or fall-off-the-bone lamb shank birria—both of which come with fresh tortillas and salsa to make your own tacos. The menu constantly rotates with seasonal mariscos and cocktails, and some of our favorite things are the dishes they've added since they opened. Things just seem to get better every time we’ve come back. photo credit: David A. Lee Since the menu delivers in every category, it’s best to come with a group so you can actually explore the whole thing (and get more than just one of the big mains). Fortunately, Tacos Güey has the kind of long and dark dining room that feels particularly right for a meal with four to five friends or a birthday. There are multiple long tables where you can spread out, the music is loud but you can still hear each other, and reservations are relatively easy to score—even last minute and for a ton of people. photo credit: David A. Lee Tacos Güey is the latest reminder that our friends who live in Murray Hill and have only ever been to Dos Caminos have no idea what they’re talking about (love you, though, Kev). Whenever you start to hear them complaining about the Mexican food in this city, bring them here, shove a lengua taco in their face, and watch them go silent. Food Rundown photo credit: David A. Lee Amberjack Aguachile If you’re looking for one mariscos dish to order, this is the one. The amberjack is soft, the seasonal fruits are sweet, and the fresno chilies pack a bit of punch. photo credit: David A. Lee Prawn Ceviche Another great raw fish dish to go for. This one is extra tangy from the yuzu and the tomatillo, and it’ll make you wish you were on the beach instead of a dark dining room in Flatiron. photo credit: David A. Lee Potato And Queso Oaxaca Flautas Crispy, cheesy, and covered in sour cream, this rich antojito is the other must-order of the small plates. Lengua Tacos The tongue in these tacos is super tender, and the accompanying chile de arbol salsa is adequately spicy. This is the standout of the taco section. Pescado Frito Tacos We’ve found these a little bland, as they’re missing a punch of acidity. Stick with the lengua tacos. photo credit: David A. Lee Lamb Shank Birria Instead of overloading on too many orders of tacos, get this lamb shank birria and make your own. The meat arrives falling apart, the accompanying corn tortillas are freshly made, and the consomme is rich and complex. photo credit: David A. Lee Long Island Duck Another entree that’s a stunner when it comes to a build-your-own-taco situation. The duck is charred on the outside but cooked perfectly in the middle, making for one of the best duck dishes we’ve had in a while. photo credit: David A. Lee Cocktails All of the cocktails are excellent, whether you’re sipping on the best paloma of your life, something from their extensive mezcal selection, or the tequila-based Contarito with grapefruit, pink peppercorn, and gose." - Carlo Mantuano

"Chef Henry Zamora draws inspiration from the Mexican food of his early upbringing in California’s Salinas Valley, concentrating on exquisitely turned out tacos and ceviches. The latter run to about a half dozen varieties — some typical, others novel. There’s a scallop aguachile in a greenish oil tasting of mint and Australian finger limes, and a cooked surf clam escabeche that takes ceviches back to their possible origins in Spain." - Robert Sietsema, Patty Diez