Column: Cal-Mex is having a moment in New York. But how does it taste?
NEW YORK — When I'm in New York, the thing I love to do more than anything is eat.
Slabs of roast pork, skin as brittle and sweet as toffee and bathed in vinegar garlic sauce at Dominican spots in Washington Heights. Cheesy, cheap pizza slices in Midtown Manhattan. West African buffets. Katz's Deli. Bodega-bought chopped cheese sandwiches. Who needs the Guggenheim when there are street vendors from nearly every continent except Antarctica around Roosevelt Avenue in Jackson Heights?
One thing I don't look for? Mexican food.
There are a lot of wonderful spots across the Big Apple, from fine dining to storefronts specializing in the dishes of Puebla and Hidalgo, Mexican states that have sent immigrants to New
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