Taqueria Ramirez

Tania Apolinar and Giovanni Cervantes were on the hunt for a Mexican-styled taqueria in New York. When they didn’t find one to their liking, they opened their own in 2021 and lines have been out the door ever since. What sets their small corner of Greenpoint apart is the usage of a choricera, a round-shaped pot used in Mexico that is shallow in the middle and deep on the sides. In this vessel alone, longaniza bubbles next to tripe. The suadero, one of Mexico’s most popular cuts, also takes a dip, cooked in fat for three hours before it's chopped up. While lingering inside to eat is possible (there are only a handful of seats), standing outside with the rest of Brooklyn over a few tortillas feels just right.