Taqueria Ramirez.

Taqueria Ramirez

Taqueria Ramirez runs a choricera and a comal that were both custom made in Mexico City, and it does not make its own tortillas because the tacos would cost more.1

Why go

Hannah Albertine reviewed the Greenpoint room for The Infatuation in January 2022. Tacos run around $4.1 The suadero stews about three hours in lard and warming spices. That is what breaks the cut down.1 The room holds about ten people. The line snakes down Oak Street.1 Another camp here is Tijuana, which is what Los Tacos No. 1 cooks in Chelsea Market.2 This kitchen is the Mexico City side of it, down to the pacing and the colored plastic plates.1

Order this / avoid

• Order: the tripa, then the campechano, which puts suadero and longaniza in the same tortilla.1
• Order: the al pastor, cooked on a trompo while everything else works the comal.1
• Order: the nopales if you want a break from meat, cooked with tomatoes, fava beans and queso anejo. They are the only real option for a vegetarian.1
• Avoid: planning on takeout. They do not do it, past the occasional $10 container of al pastor.1

What locals & experts say

• Hannah Albertine, The Infatuation (18 January 2022, 9.1): our favorite taco remains the tripa, which is blowtorched to order and has such little chewy toughness it might be unidentifiable as a cow's small intestine save for the iron-forward taste.1
• The Infatuation's standing Best Tacos guide (Willa Moore), on what came next: Taqueria Ramirez nailed their sequel with a carnitas-only spot in the East Village.2

Good to know

• Room: most of the seats are at the counter, in view of the kitchen.1
• Booking: no bookings, and the line moves.1

Verdict

should-visit — Get there early and go hungry. The best cuts sell out before the room closes. Come as one or two.