Tag Archives: Mexican

La Flor de Izucar

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Instagram Post 11/26/2019

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I did a post a couple of weeks ago in time for the Mexican holiday, Día de los Muertos, and picked up a pan de muerto at La Flor de Izucar, 4021 5th Avenue, in Brooklyn’s Sunset Park. I didn’t mention the other goodies I was incapable of resisting at the time though; since they were delicious, I am compelled to share.

On the left is their corn bread. It’s somewhere along the corn bread <-> corn pudding continuum: sweet, moist, dense and heavy. There’s nothing subtle about it – and that suits me just fine. I’m sure light, fluffy cornbread has its place, but this manifestation of corn masquerading as a baked good totally won me over.

On the right is their bread pudding – even sweeter and denser than the perfect cornbread, laden with raisins, the two inspire a return visit to see what other goodies await.
 
 

Mandato Fruit & Grocery Corp. – Part 2

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Instagram Post 11/10/2019

I’ve written about Mandato, the three-in-one Mexican destination at 7220 3rd Ave, Brooklyn before: it’s a take-out restaurant featuring tortas, cemitas, tamales, picaditas, tlacoyos, sopes, quesadillas, huaraches and more; a market where, in addition to packaged goods, you’ll find authentic Mexican ingredients including quesillo, nopales, and store-made barbacoa, carnitas, and tamales; and an authentic panadería where they bake their own Mexican panes dulces (sweet breads) available in store and sent out to close to 30 local groceries and bodegas as well – and that’s the subject of today’s post.

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Shown here are three from among dozens of varieties of baked goods prepared daily, all delicious, all made without preservatives or lard. Sleeping at the bottom is a yoyo; moving clockwise a taco de crema; and holding down the 2 o’clock position is a cherimoya, so called because it’s crafted to look like the eponymous fruit.


A peek inside sheds more light on the names. Like its real-life counterpart, the yoyo actually comprises two halves, bonded in this case by a fruity layer. The taco de crema, airy and flaky, guards creamy custard within. The cherimoya encloses a surprise as well: a generous amount of sweet cinnamon filling.

It’s a unique stop along my Bay Ridge Little Levant ethnojunket, or if you’re in the neighborhood, check it out for yourself!

(Note that this venue is officially Mandato Fruit & Grocery Corp, not the restaurant of the same name next door – there’s no connection.)
 
 

Dia de los Muertos

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Instagram Post 10/31/2019

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I headed out to Sunset Park, Brooklyn, to get myself into the Día de los Muertos spirit. The Mexican holiday, Day of the Dead, is celebrated from October 31 through November 2 – and “celebrated” is the proper word: families congregate to memorialize loved ones who have passed away, but it is seen as a time when the departed temporarily revivify and join in the revelry rather than as a sorrowful occasion. Additionally, these days Día de Muertos, as it is also known, serves as a paean to the indigenous people with whom it originated in pre-Hispanic times.

Sequin-eyed, neon icing-coiffed calaveras (sugar skulls) are relatively easy to find in the neighborhood; this one came from Panadería La Espiga Real, 5717 5th Avenue. Although spirits don’t eat, this one seemed particularly interested in the pan de muerto I picked up at La Flor de Izucar, 4021 5th Avenue.

This bread of the dead is customarily embossed with bone shapes, sometimes crossbones, sometimes in a circle, and other traditional embellishments such as skulls and a single teardrop. It’s a barely sweet, simple bun (like so many Mexican panes dulces), light and airy with a tight crumb, and topped with sesame seeds or sugar (like this one) with hints of cinnamon, anise, and orange flower water.


Trespass into the inner sanctum.
 
 

Mandato Fruit & Grocery Corp.

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Instagram Post 8/13/2019

You’re going to hear more from me about Mandato, 7220 3rd Ave, Brooklyn, not only because it’s the only Mexican destination along my Bay Ridge food tour, but because I absolutely love the place.

For starters, it’s really three spots packed into one: a genuine panadería where they bake their own Mexican panes dulces; a market where, in addition to packaged goods, you’ll find authentic Mexican ingredients including quesillo, nopales, store-made barbacoa, carnitas, and an array of at least eight mind-blowing salsas; and a takeout restaurant serving tortas, cemitas, tamales, picaditas, tlacoyos, sopes, quesadillas, huaraches and more – the subject of today’s post. All of this is under the aegis of Pedro, a partner in the family business, who is probably the friendliest, most helpful person you’d ever want to meet and who customized these delicious wonders for me.

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This quesadilla is brimming with queso fresco, queso Oaxaca (aka quesillo), lettuce, crema, and huitlacoche, sometimes called Mexican truffle. Do you like mushrooms? Do you like corn? Then you should try huitlacoche.


Sliced in half to reveal its inner beauty.


Huaraches start with a double layer of masa enclosing a thin coating of mashed refried pinto beans, hand pressed into a thick oblong shape and fried (literally “sandals” because of the shape). This one is topped with chorizo and potatoes, onions, queso fresco and crema.


Cross section; look very closely at the bottom and you might see the layer of refritos.
 
 
Auténtico. That’s the word for it. More to come soon from Mandato: the panadería, the store-made goodies, and beyond!

(Note that this venue is officially Mandato Fruit & Grocery Corp, not the restaurant of the same name next door – there’s no connection.)

 
 

Paleteria Los Michoacanos

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Instagram Post 7/18/2019

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Every now and then, I write about something or someplace that I fervently want you to try because it’s Just That Good. Paleteria Los Michoacanos at 101-06 43rd Ave in Corona, Queens specializes in the most amazing, intensely flavorful paletas (Mexican ice pops on a stick) that I have ever encountered. Ever.

[1] They offer twenty-eight outstanding milk based flavors like arroz (rice pudding), rompope (eggnog), mamey, strawberry cream, pine nut, chocolate, chongos zamoranos (a Mexican dessert made from curdled milk and rennet), and queso con zarzamora (cheese and blackberry, shown here – which I highly recommend). And of course, you’ll find peach, raspberry, vanilla, pistachio and other familiar favorites.

Or choose from among twenty-two water ices like chamoy (tamarind with chili), guanabana (soursop), cactus pear, and grosella (currant) along with the customary orange, lemon, watermelon, raspberry, mango and the usual suspects.

[2] A peek inside just one of the freezer cases. (BTW, they have ice cream, batidos and more.)

There’s actually some confusion about locations with similar names and branding. There’s a Paleteria La Michoacana in Yonkers (my introduction to these stores) with a comparable product line. I learned from Wikipedia that “La Michoacana” is an informal group (not franchises) of family-run ice cream parlors, comprising thousands of venues in Mexico and the US. Three Mexican brands claim ownership of the name, “Paleterias La Michoacana”, “La Nueva Michoacana”, and “Helados La Michoacana”. But ¡No importa! The only one you need to drop everything and rush off to immediately is this one in Corona. Prepare to be blown away.

🍨 🍦 🍨 🍦 🍨 🍦 🍨 🍦 🍨 🍦
July is National Ice Cream Month, and every year I update my epic post about ethnic pops (with a little storytelling thrown in for good measure). It’s everything you always wanted to know about international ice cream all in one place. Please check it out here!
🍨 🍦 🍨 🍦 🍨 🍦 🍨 🍦 🍨 🍦
 
 

La Newyorkina

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Instagram Post 12/26/2018

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Carmen Miranda ain’t got nothin’ on her.

Known for their fruitilicious paletas (ice pops), rich Mexican ice cream, and authentic baked goods, La Newyorkina can now be found at North 3rd St Market, 103 North 3rd St in Williamsburg, Brooklyn (along with seasonal popups and brick and mortar locations in the West Village and Red Hook). That’s where we picked up this “little” postprandial treat – strawberry on top, horchata in a supporting role. ¡Que rico!
 
 

Tulcingo Bakery

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Instagram Post 7/10/2018

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One of my favorite destinations when I’m craving Mexican carbs is Tulcingo Bakery at 103-02 Roosevelt Ave in Corona, Queens. Named for the municipality in Puebla, Mexico 🇲🇽, it’s a triple threat: a market featuring the freshest ingredients for your cocina Mexicana, the go-to place for amazing carnitas, barbacoa (goat), tamales, and atoles on the weekends, and of course, an extensive panadería, the focus of today’s post.

Literally dozens of kinds of Mexican cookies, sweet breads, layer cakes and loaf cakes, and holiday and traditional breads, not to mention fruit tarts, gelatin desserts, puddings, and more are on display; just grab a tray and a pair of tongs, and let your corazón be your guide. According to Wikipedia, it’s estimated that there are between 500 and 2,000 types of breads and baked goods currently produced in Mexico. Each is distinct: the treats shown here are soft or flaky, sugary or fruity, crispy or filled with custard or cheese and the list goes on from there as you’ll see when you visit this cornucopia of confections for yourself. The perfect leisurely breakfast is one of these beauties and a cup of Café de Olla. Or better still, Mexican hot chocolate!
 
 

Claro

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Instagram Post 7/7/2018

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The Spanish word claro carries many meanings from “clear” to “sure!” and among those definitions is “distinct”. Perhaps that one best describes Claro, 284 Third Ave in Gowanus, in that it’s not your typical Brooklyn Mexican restaurant. Attention to its Oaxacan roots is evident not only in their distinctive spin on the cuisine but also from the clay dinnerware to the décor. Claro’s reputation is as much about its aura as it is about the food, and although we weren’t blown away by any flavor bombs, the freshness and quality of the ingredients were evident as we enjoyed the boon of ideal weather in the charming backyard.

[1] Yellowfin Tostada – tuna marinated in a pasilla oaxaqueña sauce with avocado, orange, and chicharrónes

[2] Barbacoa Tacos – beef cheeks and garlic scapes

[3] Pork Memela – made with heritage pork ribs in a sauce of chile de arbol, topped with fresh crumbled farmer cheese

[4] Mole Negro – meltingly tender short ribs with grilled Mexican green onions and potatoes

Portions are a little on the short side; upscale to be sure, what you see here is exactly what we ordered plus a single drink for each of us – total for our party of four including tax and tip was about $190.
 
 

Tamales from Tulcingo

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Instagram Post 6/29/2018

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Just the name Tulcingo, a municipality in Puebla, Mexico, evokes the region’s cuisine and is probably the reason that it’s such a popular moniker for restaurants and panaderías around these parts. And Tulcingo Bakery, 103-02 Roosevelt Ave, is one of my favorite destinations in Corona, Queens when I’m craving those flavors. First, the array of fresh baked goods is dizzying – traditional Mexican breads, sweet breads, holiday breads, cookies, cakes, tarts, and much more; watch this space for an upcoming post. It’s also a small but comprehensive market where you can purchase refrigerated and packaged ingredients for your own forays into Mexican cooking.

But today’s post concerns their weekend specials. It’s my go-to place for delicious carnitas and amazingly tender barbacoa (goat) so succulent that I’ve been known to bring friends there just to secure a pound and share it al fresco, plastic forks and abundant napkins at the ready. (More about the meats in a future post, too.)

On my last weekend visit, I tried their chicken tamales in three varieties. Not only are the fillings distinctive, the masa from which they’re made is righteously infused with the flavors of the fillings as well.

[1] Jalapeño – the white chicken meat and the masa picked up the piquant flavor of the jalapeños.
[2] Mole – rich, flavorful, a skillful blend of mole components.
[3] Rojo – red chili peppers made their presence known; the spiciest of the three.

And in case you’re wondering, they were equally delicious!
 
 

Pinas Locas Quetzaly

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Instagram Post 6/5/2018

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As summer temperatures grow more intense, so does our thirst for a cold, refreshing beverage sipped as a counteroffensive to the heat. Never satisfied with plain water (yes, I know), I am ever on the prowl for noteworthy libations. On a recent trek through Passaic, NJ, we happened upon Piñas Locas Quetzaly at 80 Broadway Avenue where my quest was more than quenched by their over 32 varieties of tropical fruit drinks. Although armed with a menu replete with vivid photographs, I was nearly stymied with indecision over offerings like Diablito, Remolino, Quetzaraspado, Japones, and Vaso Loco. All of the icy juices are literally bursting with fruit and are often kicked up with chamoy (a Mexican condiment made from tangy fruit juice and spicy chilies) or other spicy embellishments. Many, like this mango and jicama Chamarindo, come equipped with a straw encrusted with chewy chili-tamarind pulp candy (a Mexican favorite).

Second, Fresa Mango, a relatively simple (by comparison) strawberry mango refresher that did the job and then some: be forewarned that it had been our intention to merely grab a quick pick-me-up before our meal, a plan thwarted by the fact that we underestimated just how substantial those drinks would be!