Taqueria Ramirez
Mexican restaurant · Greenpoint ·
Mexico City-style street tacos w/ stewed meats & blowtorched tripe
/cdn.vox-cdn.com/uploads/chorus_image/image/70885115/Eater_FlourTortillas_AF_54.0.jpg "Taqueria Ramirez by Adam Friedlander/Eater NY")
Mexico City-style street tacos w/ stewed meats & blowtorched tripe
"Debuting in 2021, this Greenpoint favorite, Taqueria Ramirez, is collaborating with Momofuku’s Bāng Bar on Wednesday, December 10, from 4 to 8 p.m., to serve a limited-run lineup of Korean Mexican mashups — among them a lamb barbacoa bowl, a fried fish bowl, and Bāng Bar’s flatbread wrap — with the lamb barbacoa bowl continuing as a special through Sunday, December 21." - Melissa McCart
"When you get to Taqueria Ramirez in Greenpoint, you’ll see a choricera and comal (both custom made in Mexico City), colorful plates, and a long line. Don’t worry, it moves quickly. Get the suadero—which is stewed in lard and spices for three hours and served in a fat-soaked corn tortilla—or order our favorite taco, the tripa, which is blowtorched seconds before it arrives in your hands. Every taco costs $5, and, after you stop by, you’ll forever view every $20 bill as an opportunity to get a four-course dinner here." - neha talreja, kenny yang, carina finn koeppicus, willa moore, will hartman
"Almost everything at this Greenpoint taqueria is modeled after Mexico City’s legendary eateries, complete with colorful plastic plates and a comal custom-made in CDMX. Their tacos range from shredded suadero and al pastor, to longaniza with bright orange porky juices. The tripa (our favorite) is technically stuffed with blowtorched cow’s stomach lining, but some bites are so creamy, we’d swear there’s bone marrow in there. This taqueria barely has room to stand in, so snag a spot on a bench outside or just eat on the sidewalk—possibly while you get back in line for another round." - willa moore, bryan kim, will hartman, neha talreja, carlo mantuano, sonal shah
"This counter-service taqueria in Greenpoint has earned a following for its suadero and tripe tacos, prepared in the stainless steel vat of stewed meats known as a choricera. Don’t mind the line, which may well stretch to the end of the block at peak hours: These tacos are worth whatever the wait. The tortillas here are smaller than most, making it possible to eat a taco in two to three bites." - Robert Sietsema
"Like a slice of Mexico City tucked into residential Brooklyn, this counter-service taqueria serves street tacos piled high with longaniza (a cousin of chorizo), al pastor, suadero, and other meats. The small space with no alcohol is meant to keep customers moving, but it only sort of works: Customers take videos of the tripa being charred with a handheld blowtorch or consider their options at a salsa bar with cilantro, onions, and other toppings. Expect to find a line around peak meal times." - Emma Orlow