Taqueria Ramirez

"Blowtorched tripe or cactus with chicharron? Longaniza on its own or mixed with suadero? These aren’t the type of questions New Yorkers are used to asking in north Brooklyn, but standing at the counter of Taqueria Ramírez, their answers are obvious: We’ll take it all. This small taqueria with an even smaller menu — six tacos most days — opened in 2021, and became an immediate hit for its stewed meats plucked from a bubbling choricera. There are a handful of seats indoors, but most people spill out onto the sidewalk. There’s also the Manhattan spin-off, Carnitas Ramirez." - Eater Staff

"Almost everything at this Greenpoint taqueria is modeled after Mexico City’s legendary eateries, complete with colorful plastic plates and a comal custom-made in CDMX. Their tacos range from shredded suadero and al pastor, to longaniza with bright orange porky juices. The tripa (our favorite) is technically stuffed with blowtorched cow’s stomach lining, but some bites are so creamy, we’d swear there’s bone marrow in there. This taqueria barely has room to stand in, so snag a spot on a bench outside or just eat on the sidewalk—possibly while you get back in line for another round." - willa moore, bryan kim, will hartman, neha talreja, carlo mantuano, sonal shah

"Taqueria Ramirez pretty much only does one thing, and that’s make exceptional tacos you’ll want second and third helpings of while leaning against a bar rail on the sidewalk. Modeled after Mexico City’s legendary taquerias, this counter-service place has colorful plastic plates, as well as a choricera and comal custom-made in CDMX. Tacos cost around $5 each and range from velvety, shredded suadero and al pastor to longaniza with bright orange porky juices." - bryan kim, neha talreja, will hartman, molly fitzpatrick

"Taqueria Ramirez landed on a quiet side street of Greenpoint in late 2021, lighting up the neighborhood with a menu of meats stewed in a bubbling choricera. The taqueria has become as well known for its suadero (a thin strip of muscle between the ribs of a cow that’s chopped into taco meat) as its lines, which extend out the door and toward Franklin Street most days. The team also has a stand nearby where they serve al pastor burgers inside of the dive bar the Mallard Drake." - Robert Sietsema

"When you get to Taqueria Ramirez in Greenpoint, you’ll see a choricera and comal (both custom made in Mexico City), colorful plates, and a long line. Don’t worry, the line moves quickly. Get the suadero—which is stewed in lard and spices for three hours and served in a fat-soaked corn tortilla—or order our favorite taco, the tripa, which is blowtorched seconds before it arrives in your hands. Every taco costs around $4 or $5, and, after you stop by, you’ll forever view every $20 bill as an opportunity to get a four or five-course dinner here." - neha talreja, kenny yang, carina finn koeppicus, willa moore, will hartman