"Those who don’t eat pork, avert your eyes. Every edible surface at this East Village taqueria is covered in a thin slick of pork lard—and that’s exactly why we love it. From the same team as Taqueria Ramirez (which we also love), this counter-service spot serves every part of the pig, from trompa to rabo. The surtida taco, which includes all the cuts combined on a freshly griddled corn tortilla, is mandatory. Follow that up with a survey course of Ramirez's other offerings to find out just how many different textures come from a single animal: chewy skin that eats like pork-flavored gummy worms, tongue that’s creamy but with a little chew, and gelatinous tail. It’s educational, yes, but also delicious. Everything tastes even better when eaten on an overturned paint bucket overlooking 3rd Street and Avenue B." - bryan kim, neha talreja, willa moore, will hartman, sonal shah