I knew, in a general way, that there were a lot of taquerias in Bushwick, and that you could find freshly-made tortillas there, as well. But living so close to Sunset Park has spoiled me for choices, and Bushwick is kind of out of my way, and I wasn’t sure which streets had the taquerias and which the annoyingly young, beautiful and hip people . . . and so I procrastinated.
Eric and I arrived in Mexico City yesterday afternoon. In our first 24 hours in the city, we consumed tacos al pastor; de arrachera; de costillas con nopales…not to mention tostadas topped with a startling variety of sea creatures.
Please don’t treat this as some sort of “bizarre foods” gross-out post. The “head” in tacos de cabeza doesn’t stare back at you or anything like that. It’s nothing more than shreds of meat painstakingly removed from the head of a roasted animal, then steamed to melting tenderness.
Nothing more, but also nothing less; while I normally go for strong flavors and crunch and char, I’ve come to appreciate the unadorned, unctuous meatiness of cabeza. It’s my go-to order from the Tacos El Bronco truck stationed on Fifth Av between 37th and 38th streets, across from the Jackie Gleason Bus Depot in Sunset Park. Taking advantage of a thaw in the weather and (mostly) clear sidewalks, that’s where I went for lunch today.
Burros – along with their diminutive (at least in name) cousins, burritos – have always struck me as problematic. They’re invariably overstuffed, often grotesquely so. When they’re not dry, they’re drowning in goopy sauce and (horrors) cheese. Worst of all is the dreaded burrito fold, confronting the eater with double or triple or quadruple layers of gummy flour tortilla.
But Eric and I are in Tucson this week, and Tucson is the land of flour tortillas, where chimichangas were born and burros reign supreme. As the saying goes: when in Rome, do as the Sonorenses do.
It started with a quest to see a bird; it ended with a search for a different bird, and a takeout container of tacos on the F train.
But I’m getting ahead of the story. When I left the apartment early this morning, headed for the R train, I had visions of glory. That Sandhill Crane that’s been reported several times at the Dyker Beach Golf Course, always vanishing before others could lay eyes on it? I would find it. Maybe I’d even manage to document it with my handy iPhone camera.
Ha! You know who gets up even earlier than birders (or at least this birder)? Golfers, that’s who. By the time I had surfaced at 86th St and jogged west to the golf course, multiple foursomes were already well into their games. The idea that a freakishly large, long-legged bird would still be out there grazing in the short grass began to seem a bit farfetched.
I’ve been to the small Sunset Park bakery called La Flor de Izucar before; I’ve even blogged about it. But when I heard they were serving birria, and that their birria was good, I had to pay them a return visit. In the interest of research, I stopped by a few weeks ago and confirmed that their birria quesadillas were both excellent and enormous. “I should come here with Eric,” I thought at the time. Today, I did.
We mounted CitiBikes and then pedaled our way south, dodging delivery trucks and double-parked cars on Fifth Avenue, sucking in lungfuls of smoke-fouled air (western wildfires continue to be felt here on the east coast), and generally risking dehydration and heat exhaustion under a relentless sun. Once my mind is set on birria, I will not be denied.