Denisse Chavez— among my preferred chefs– has opened a concession within a piece of nightlife genuine estate, a bar and dining establishment called in the burgeoning Third Avenue passage of the Gowanus area.
Chavez started her profession commanding a huge, floor-mounted stewpot in the middle of a where she was making her own blue tortillas and including southern Mexican primary courses, but keeping carnitas and other antojito fillings the focus. How does she adapt Mexican cooking right out of the Boogie-Down to a mixed drink bar near Brooklyn’s Venetian canals?
The guacamole at Taqueria El Atoradero flows like the green waters of the nearby canal, and there’s a big dab of it next to the well-dressed burrito ($14). Of the 9 filling choices (carne asada, suadero, chicken tinga, chorizo and potato, grilled fish, grilled shrimp, purslane poblano, mushroom, and carnitas), we selected the chicken tinga, a chipotle-laced Pueblan classic that gave the wrap a prodigiously hot kick.The tacos
are made with Chavez’s typical blue-corn tortillas, which are a little thicker than regular tortillas, but thinner than gorditas, that make them perfect for usage in single-tortilla tacos (4 for $13). We loved the carnitas taco, each morsel rimmed with fat, however loved the salted and starchy chorizo-and-potato much more. The fish was fine, but we didn’t just like the purslane poblano, since the purslane produced a rather dull filling.The ceviche was identified and happily easy, equipped with octopus and shrimp and served with chips made from those blue corn tortillas. Conserve for costs maybe a little on the high side, the food is differentiated, and I’ll be returning soon for another taste of those trashy french-fry nachos. The drinks deserve buying too, particularly a frozen Scotch-and-ginger mixed drink that easily withstood Chavez’s 3 newly made salsas.
Tinga burrito Eater NY Sign up for our newsletter.
The post The New Taqueria El Atoradero Serves Destination-Worthy Drunk Food appeared first on Channel365.