"I was promptly served my plated taco - a thin slice of New York strip and sirloin steak (delicately cleaved from the trompo in the tiny visible kitchen) with a splat of avocado salsa atop a sturdy corn tortilla. I added a mix of both the serrano (described as "mild") and habanero ("spicy) salsas, plus a smattering of the serve-yourself chicharrones (such a smart move)."
"The sign that this would be a great bánh mì ($14.95) came before I took my first bite: I squished the sandwich together, and the bread crackled with a cascade of crumbs. Inside the airy bread, I knew to expect a creamy texture from the mayo and liver pate and some level of crispness from the pickled vegetables, but I didn't anticipate the full spectrum of crunch and chew that this sandwich would reveal."
A new counter-service spot from Santiago Perez operates in a shared space with La Esquina in Nolita. The steak taco ($6.95) pairs thin slices of New York strip and sirloin cleaved from the trompo with avocado salsa on a sturdy corn tortilla. Guests can add serrano and habanero salsas, chicharrones, and lime to produce a well-proportioned, meaty, spicy, and filling experience. The bánh mì ($14.95) features airy, crackling bread that releases a cascade of crumbs and houses creamy mayo and liver pâté alongside pickled vegetables for crispness. Cold cuts introduce varying textures and shifting flavors across bites.
Read at Eater NY
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