"Corona’s street food scene is lapping the competition. Starting around 104th Street, you’ll see carts and trucks every few feet, forming a chain of incredible and relatively affordable bites that stretches over a mile down Roosevelt Avenue. Any pitstop yields worthwhile results, but the center of this universe is Tlayuda Oaxaqueña Sr San Pablo. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte In the shadow of the 7 train, across from Corona Plaza, this cart sells huaraches longer than your forearm, oversized tacos stuffed with deeply savory cecina, and quesadillas dripping with the ruby-red grease of crumbled chorizo that reached its full potential on a big, hot griddle. Fresh masa—pressed to size and cooked to order—is key, and hubcap-sized tlayudas are the main event. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Set yourself up on a short plastic stool at the adjacent thigh-high table, and accessorize your tlayuda with squeeze bottles of hot sauce and pickled onions. You’ll need at least one person to help tackle your $17 meal, although it’s a shame if you don’t get a huarache as well. So wrangle three friends who enjoy tearing at warm masa. The cart is open 24 hours, so scheduling shouldn’t be an issue. Food Rundown photo credit: Kate Previte Tlayuda Choose from cecina, chorizo, carne asada, or carne enchiladas, or do the right thing and get all four meats on one massive toasted disc. No matter which variety you order, your tlayuda will come piled with beans, shredded lettuce, avocado, and two types of cheese. photo credit: Kate Previte Huarache Huarache or tlayuda is a very tough call. The tlayudas are larger and more awe inspiring, but the huaraches are satisfyingly thick, with fresh, crunchy cabbage. Get both, ideally, and go the cecina route here. photo credit: Kate Previte Quesadilla This cart could only sell quesadillas, and it would still be essential. The combo of stretchy cheese, salty chorizo, and warm, crisp tortilla is tough to beat." - Bryan Kim
