Taqueria Ramirez

"Blowtorched tripe or cactus with chicharron? Longaniza on its own or mixed with suadero? These aren’t the type of questions New Yorkers are used to asking in north Brooklyn, but standing at the counter of Taqueria Ramírez, their answers are obvious: We’ll take it all. This small taqueria with an even smaller menu — six tacos most days — opened in 2021, and became an immediate hit for its stewed meats plucked from a bubbling choricera. There are a handful of seats indoors, but most people spill out onto the sidewalk. There’s also the Manhattan spin-off, Carnitas Ramirez." - Eater Staff