"Zaragoza doesn’t look like much when you step inside — a tiny Mexican bodega with crowded shelves of tortillas, dried chiles, jarred sauces, boxes set on the floor filled with tomatillos, and a refrigerator case of white cheese. These raw materials go into perfect evocations of southern Mexican cuisine, including tacos, enchiladas, and quesadillas. There’s cozy seating in the back where you can drink a bottled beer with a meal." - Robert Sietsema
Robert Sietsema/Eater NY
