"La Superior is a very cool little Mexican taqueria. This restaurant has always reminded us of a Williamsburg version of Café Habana, but with slightly-less- awesome food. The place is always packed, the staff are more interested in each other than they are in you, and it’s cash only, but I suppose that’s all part of La Superior’s charm. At the very least, it’s always a good situation where you can fill your belly with tacos and booze and not empty your wallet in the process. On our last visit, we sat down with a group of eight, ate and drank damn near everything on the menu, and got out for $23 a head, thanks in large part to their $10 margaritas that come in a pint glass. Food Rundown Chips & Guacamole La Superior does an excellent guacamole. The chips are warm, thick, and salty, and the fresh avocado is mashed up chunky with lots of tomato and onion. Gorditas A corn cake sandwich that's stuffed with chorizo, potato, cheese, lettuce, and Mexican crema. These are heavy, so probably don’t order them if you’re planning on devouring a platter of tacos. Queso Fundido Melted cheese with either meat, mushrooms, or both. You’re gonna want some. Sopa Black bean soup with ancho chile, cheese, and crispy tortillas. This is a good choice for colder weather. It’s huge, delicious, and cheap. Flautas De Pollo Flautas also get done right at La Superior. They’re perfectly crispy, and need to be on your table. Tacos None will change your life, but all of them will get the job done. Our favorites include the Carne Asada, Carnitas, Cochinita Pibil, Rajas, and if you want to spend an extra buck, the Lengua. The Chipotle Shrimp tacos are good too, but we’d suggest staying away from the fish tacos. It’s not what they do best. Panuchos De Cochinita A delicious, big serving of oily, slow cooked pork, served over a thick tortilla with black beans and topped with pickled onions. Alambre De Res This is grilled skirt steak with peppers, onions, bacon and melted Chihuahua cheese all ready to be plopped onto a warm tortilla. A solid alternative to tacos." - Andrew Steinthal
