Tacos "El Porky"

"This gleaming taqueria that seems like it might have come from California is really from Florida, and originally went by the name of El Primo Red Tacos, tendering only birria in many permutations. That tanked, and the lively interior has been repurposed to sell a still-limited menu of taco fillings that include al pastor, chicharron, carnitas, and grilled steak. Get the gringa — a pair of flour tortillas stuffed with al pastors, slathered with salsa Porky, and glued together with cheese." - Robert Sietsema

"Tacos El Porky in the East Village is the first NYC location of a Miami taqueria that our Florida colleagues describe as “basically a fast food taco spot—in the best possible way.” And they’re spot on. After you order your tacos from a kiosk, they’ll come out individually wrapped in mess-proof parchment paper cones, keeping the fillings in the soft corn tortillas in place. Carne and pollo asada can be a bit dry, so stick with the juicier al pastor served with a tangy red sauce. Order a bunch after going out in the East Village, or come here for a quick meal with a couple of $5 Tecates." - Will Hartman

"The East Village has a new taqueria. Sort of. Tacos El Porky recently opened at 151 Avenue A, between Ninth and 10th streets. The restaurant is from the same owners as the previous tenant, El Primo Red Tacos, a Miami import that opened, then closed, after a quick four-month run. (The business couldn’t compete in New York’s crowded birria taco scene.) The new menu has carnitas, chicharron, and tripe tacos." - Luke Fortney