From the lines on the sidewalk, you’d think Taqueria Ramirez in Greenpoint was selling coveted chunky sneakers or square footage to add to your bathroom. It’s better: they’re serving some of the city’s best tacos. This taqueria models itself after Mexico City’s legendary spots, complete with colorful plastic plates, as well as a choricera and comal custom made in CDMX.
Their tacos - which all cost $4 - range from velvety, shredded suadero and al pastor, to longaniza with bright orange porky juices. The suadero stews for long enough, around three hours, so the lower belly cut of beef can break down. But our favorite taco remains the tripa, which has such little chewy toughness it might be unidentifiable as a cow’s stomach lining save for the iron-forward taste.
The restaurant’s space only holds about ten people, most of whom will get to watch the action in the open kitchen from courtside seats at the counter. Otherwise plan on finding a spot to stand outside, while you already scheme the best possible time to come back for more tacos.