Taqueria Ramirez

"Tacos apparemment très bon "

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"Simply the best tacos • #44 New York Times top 100 ‘26 • 17th on The Infatuation Top 25 ‘25 • Eater’s Best NYC Restaurants ‘25 • Grub Street Best New Restaurant ‘24 Chef Giovanni Cervantes (James Beard Awards’ Best Chef: New York State ‘26) and Tania Apolinar"

@nchavotier

"Via YT LEESHBROCK : Taqueria Ramirez - tacos a Brooklyn : Tacos 10/10 selon elle "

@lionel.sco10

"apparently the best tacos in New York "

@molly.mchugh15

"Another great taco place in Brooklyn"

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"Reco Sylvana Existe en version viande « carnitas ramirez » à une autre adresse dans NYC "

@cecilia.gauu

"Juan Arbalaez / pas une chaîne "

@zoe.rodier

"Always amazing, long lines but moves fast "

@holntof

"Très bon ravis d’un mexicain à 5 dollars "

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"chiedo no piccante, provo uno di tutti"

@lauram19984

"Arguably the best taco spot in NYC. The waiting line is worth it. Excellent food!"

@mcdalti

"Spicy, ambiance cool, service comptoir "

@clemencelouisebiau

"Mexico city tacos style Quwang recommandation "

@marca.gdcll

"taco stand, Mexican, bring your own utencil"

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"Very good Al pastor tacos. "

@ditty

"https://www.instagram.com/share/_xEKq9BzE"

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"Reza lenda que é o melhor, e tem variadas opções "

@hugohazboun

"Souvent de la queue mais vaut le coup. Tacos à 5$"

@philippe.narcy

"Conseillé par Karine, tacos maïs"

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"Fairly authentic street-style taqueria. While it was yummy, there was a long line to order, and not a lot of options for non-pork/vegetarians. I ordered a suadero and Napoles taco. While they were good they wouldn’t be my first choice in taco."

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"only 6 tacos, pastor is the peoples choice beef and chorizo was nyt’s seventh best dish in nyc in 2022 new york’s best restaurants 2024: where chefs eat"

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" crunchy, cheesy vampiro from Taqueria El Chato’s second location is MacDougal Street's solution to late-night hunger. This taqueria stuffs tacos, vampiros, and quesadillas—all served on housemade tortillas—with perfectly cooked meats, like lengua, steak, or chorizo. And because this counter-service spot from the Aldama team is open until 1am and a block and a half from Washington Square Park, it’s ideal for a quick, late-night bite south of 14th Street."

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"TopJaw. Order the pastor taco. Offers 6 tacos only "

@jtower14

"Best Tacos à New-York. Ils ont gagné le titre de "Best Dish 2022" par le New-York Times."

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"Infatuation 2024 best restaurants Tacos"

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"Apparemment les meilleurs tacos de NY mais qui arrachent beaucoup trop pour moi ! 6€ le tacos, 3 par personne pour un repas. Petit resto de rue, a manger dans la rue car très peu de place. Il y’a souvent la queue. "

@fk2c6bghwx2sop

"Une taqueria comme on les aime 🌮"

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"Mexican Greenpoint https://hellgatenyc.com/carnitas-ramirez-nyc-alphabet-city-review Tania Apolinar and Giovanni Cervantes didn't plan on becoming New York City taco heroes. But when the photography studio where they worked got shut down during the pandemic, they knew they had to shift gears, and fast. Cervantes grew up in Mexico City, and Apolinar is from Torreón, in northern Mexico, and so they thought, why not open a taqueria? Taqueria Ramirez, their tiny shop on residential Oak Street in Greenpoint, opened in September of 2021—and it's a career move for which the rest of us are forever grateful. Now, Cervantes told Hell Gate, their taqueria serves more than 2,000 unapologetically CDMX-style tacos a day—think cuts of cow like tripa and suadero burbling away in lard for hours before getting plopped onto your tortillas. Add an al pastor beauty and a funky little chorizo number to the mix, and you've got the best taco spot in town. A couple of years ago, though, Apolinar and Cervantes began itching to expand into Manhattan, preferably downtown. While their first thought was simply to open a sort of cut-and-paste version of their taqueria, they also weren't interested in creating some sort of scalable chain. "Me and Tania were like, how are we going to do this without abandoning our original project?" said Cervantes. "And how can we make this possible in the most humane, realistic, and fun way for us and our team?" Their solution was two-fold. First, they partnered with another couple, Kari Boden and Yvon de Tassigny, the latter a long-time chef at Fette Sau and St. Anselm ("Meat has been my thing for some time," said de Tassigny), and the former a seasoned front-of-house pro. Second, just to keep things interesting, they decided to ditch their taqueria menu and go all in on pig: ears, snout, tongue, cheek, butt, stomach, brains, and tail. The whole hog, so to speak. Thus was born Carnitas Ramirez, my favorite new restaurant of the year. Located right off Avenue B on East Third Street, Carnitas Ramirez only serves, you guessed it, carnitas tacos, which here means cooking all of those pig parts together in a big vat of lard. The only seasonings are salt and a bit of garlic. You choose your cut (just look at the steam table or check out the pig anatomy sketch that someone drew onto a mirror), and Cervantes and de Tassigny hack it into pieces and plop it onto a corn tortilla. Further toppings are up to you: There are two kinds of salsas (red and green, both lively and delicious), pickled onions, and a chunky jalapeño mix in big bowls near the register as well as in cute little containers on the tables in the back room. "One of my best friends is from Michoacán, which is known for its carnitas," said Cervantes. "When we were deciding to do this, I had a chance to go and he showed me, this is the way we do it here. It's very minimal. The tricky part is getting to know the meats, in terms of the times and temperature they need to be inside the pot." Well, they nailed it. I've eaten at least six or seven different tacos so far at Carnitas Ramirez and loved every one. It's impossible to choose favorites. The offal is all terrific, especially the oreja (ears), lengua (tongue), and trompa (snout). Right now, the sesos (brains) is only available as a special and inside a mini empanada of sorts called a sesadilla, but it too is delicious. Cervantes said they're still working on a source for matriz (uterus), which real carnitas devotees say is the best one. "We want to make this a proper Mexican experience," said de Tassigny, "and not just serve what you usually get in New York as burrito or taco meat." What I call the "gringo cuts"—maciza (a mix of loin, leg, and shoulder), costilla (ribs), and buche (stomach)—are equally excellent. If you're uncertain how to round out your order (three or four tacos here make for a satisfying meal), just order a surtida, a sort of "chef's choice" assortment, and Cervantes and de Tassigny will pile on a combo of items for you. No matter what, I recommend getting a side of their chicharrón, or fried skin, which gets strewn on top. There is one vegan option, a taco with rajas con papa (chilis and potatoes), that I hear is good. As at Taqueria, there's no takeout available unless you bring your own container. But you can buy a pound of whatever meats you want for $60, an order that also comes with enough tortillas to make your own tacos (help yourself to the toppings bar, too). Unlike at Taqueria, you can get beer ($7) and wine ($10) at Carnitas. Mexican Coke, Topo Chico, and pour-your-own cups of water are also available. Either way, though, don't linger. Even though there are about 20 seats in the back room (where telenovelas play on a janky old TV), and space for another 10 guests at stools on either side of the big front window, you should still be considerate. Eat and leave to give other people a chance to gorge on all that carnitas. "It's been a life-changing thing, these restaurants," said Cervantes. "It's hard to remember our lives before the taqueria. We've been so deep into this, and you end up understanding that it's not just a job, it really becomes your life. I'm happy with that, happy that we built a really good team. It feels strong. We like each other. I feel really good about that, to walk into Taqueria and now Carnitas and feel the energy of the people." Carnitas Ramirez is located at 210 East Third Street, just east of Avenue B, and is currently open from noon to 10 p.m. on Friday, from 11 a.m. to 10 p.m. on Saturday, and from noon to 9 p.m. on Sunday, with more days to come."

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"8.5/10- pretty damn good. Pastor tacos were exceptional, would get a full plate of just those. Suaderos was very good and then longaniza was fine but probably wouldn’t get it again, spicy. Green salsa was yummy 🥰🥰. Red salsa was pretty damn spicy. Tiny space is a bit overwhelming"

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"que des tacos au menu (5$ chaque) les al pastor et les boeufs sont incroyables 3 tacos par personne suffisent bien très peu de places assises "

@iris.mn

"Hector says: “Mexicain sur le pouce -- meilleurs tacos de NYC tu connais”"

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"tacos 5$ reco infactuation"

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"too crowded, too spicy, no real seats… "

@alice5iwl

"Eater - Kim IG Friends New York Times - Kim"

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"Lil spot, long lines depending on the time of day. Tacos are delicious, especially liked the Al pastor"

@xmandell

"went here 2/28/24 with marley after Merrily We Roll Along"

@sabram

"CDMX street tacos, Quick eat, favorites were longaniza and pastor "

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"Tacos hyper bons mais un peu chers"

@dieu.melanie

"Yummmmm!! Careful! Red and green sauces are HOT🥵🔥"

@annapcaptain

"Tacos mais seulement une option végétarienne"

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"Spécialisé en tacos miam miam"

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"Très bon mexicain - simple, cheap & non - pas trop de place, prévoir à emporter ou manger sur le pouce "

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"Everything was so good - spicy sausage was suprisingly my fave "

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"Meine Lieblings NY-Foodie-Tiktokerin sagt, dass das der Shit ist 😍"

@dschanne

"Pete Wells' list of top 100 #86"

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"Tacos à tomber. Il peut y avoir un peu de queue mais on mange sur place attablés au comptoir dans des assiettes en plastique colorées. Seule la viande est servie dans le tacos, il y a ensuite un open bar de garniture et sauce (coriandre, oignons, sauce spicy ou mild) 6$ le tacos (taxe et tip compris) "

@floguiche

"Tacos yummy et pas trop chers"

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"The best El pastor taco on earth "

@sinkane

"Tacos fire. Pastor taco nuts. Went w elen and dunc. Whole in the wall "

@annikaemrogers

"French Morning: Pas de service à table mais deux comptoirs avec quelques tabourets pour s’envoyer fissa deux tacos dans les règles de l’art mexicain. Au choix : 5 références et pas une plus dont le classique Pastor (porc cuit à la broche surmontée d’un ananas). 5$ l’unité. Le lieu figure même dans le classement des 100 meilleurs restos du New York Times. Taqueria "

@asducroizet

"Délicieux tacos à 5$ take away ou sur place "

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"Tuerie, meilleur al Pastor de ma vie, éviter les heures de pointe"

@alexiane.debase

"Trop bons tacos, ambiance trop sympa, tout petit resto et mini carte, ne pas se laisser impressionner par la queue ça va vite 🌮 "

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"Nytimes recommended. Small Mexican taco shop "

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"Super bon tacos Al pastor"

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"Al Pastor, suadero, cola; always a long line - at least 30min"

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"New taco spot in Greenpoint that’s supposed to be awesome "

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