This cozy diner in Hell's Kitchen serves up authentic Mexican fare alongside classic breakfast and burger options, all in a welcoming atmosphere.
"In the days two decades ago when many Pueblan immigrants worked in the Garment Center, this grocery store turned into a cafe was a hangout. It’s still a great place for a full Mexican meal, with the chalkboard specials of homestyle Puebla cooking, which might include pork ribs with verdolaga (purslane), cemitas, a heartwarming pozole, or a cheese-stuffed chile relleno swimming in a mild tomato sauce." - Robert Sietsema, Eater Staff
"The mother of all Puebla bodega taquerias is Hell’s Kitchen’s Tulcingo del Valle, name-checking a town in the southern part of the state and offering a full menu ranging from goat barbacoa to pork ribs in salsa verde. It’s also one of the best places in town to score a chile relleno, stuffed with cheese and smothered in a sprightly tomato sauce. Keep your eye on chalkboard specials. It’s been owned and operated by Irma Verdejo and family since 2001." - Robert Sietsema
"Tuclingo de Valle serves Poblano-style food like cemitas, mole, and juicy pork ribs in pools of salsa verde. They have an online delivery service through their website." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Named after a village in southern Puebla, this place started out as a deli, added some seating for an informal taqueria in front, and eventually annexed the next-door storefront, turning it into a full-blown restaurant where customers can wash down tacos with beer. Check out the rolled and deep-fried taco dorado, stuffed with chicken, beef, or cheese." - Robert Sietsema
"The Poblano-style Mexican dishes at this neighborhood spot in Hell’s Kitchen are some of the best Manhattan has to offer. Keep this place in mind the next time you want to be in the company of pozole, cemitas (sandwiches made with refried beans and peppers), or juicy pork ribs in a pool of spicy salsa verde without leaving the comfort of your apartment. And if for no other reason, you should try this restaurant just so you’ll have a strong rebuttal the next time someone says “There’s no good Mexican food in NYC.”" - hannah albertine, nikko duren, matt tervooren
