Taqueria Coatzingo

"If you look in the window of Taqueria Coatzingo, you can see flames coming off the grill, and the dining room might even be a little smoky. Take this as a very good sign. The kitchen here is big and constantly busy, and it produces some very good tacos (that come with a lot of meat). If you want something else, there’s a long menu with a lot of other options like huaraches, enchiladas, and bigger dishes like pork chops and steaks. There are also a lot of tables in the big back dining room, where you can simultaneously listen to music and soccer announcers on TV." - bryan kim, neha talreja, hannah albertine, carlo mantuano

"If you look in the window of Taqueria Coatzingo, you can see flames coming off the grill, and when you walk inside, the dining room might even be a little smoky. Take this as a very good sign. The kitchen here is big and constantly busy, and it produces some very good tacos (that come with a lot of meat). If you want something else, there’s a long menu with a lot of other options like huaraches, enchiladas, and bigger dishes like pork chops and steaks. There are also a lot of tables in the big back dining room, where you can simultaneously listen to music and soccer announcers on TV." - Bryan Kim

"This taqueria has been a beacon for Pueblan food in Jackson Heights for over two decades. “Taqueria” is perhaps too modest a term, since the current establishment occupies two storefronts, one of which doubles as a bar and dance hall. The cemitas are made on bread baked in the restaurant’s own panaderia. This is one of the city’s best and most reasonably priced Mexican restaurants." - Robert Sietsema

"This restaurant with a bright pastel interior expanded to three locations a few years ago, making this one of the biggest Mexican restaurant empires in town. The unfailing dedication of its menu to inexpensive antojitos — sopes, huaraches, flautas, chalupas, quesadillas, and such — with their expansive roster of toppings, make this a crowd-pleasing place and there are beers to wash it all down. Standouts from the Pueblan-centered menu including the fiery chicken soup chilate de pollo, overstuffed cemita sandwiches, and an entrée of steamed tongue." - Robert Sietsema

"This narrow little Mexican restaurant on Roosevelt Avenue makes very good tacos. We especially like their birria de res tacos, which are served dripping with spicy beef juice and don’t come with consomme. Unlike the crunchy shells at Birria-Landia right around the corner, Taqueria Coatzingo’s birria tacos are held together with soft, white corn tortillas. Inside each taco, you’ll also find beef birria, creamy guacamole, onions, and cilantro plus you can add cheese for an extra dollar." - Hannah Albertine, Nikko Duren, Carlo Mantuano