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The comal choricero never stops, and every cut of pig goes in at a different moment so the lard carries the memory of everything that came before it. This tiny taqueria on the Lower East Side does pork and pork only, from snout to cheek to offal, wrapped in homemade tortillas with fresh salsa. Paint buckets double as seats. The chef earned a James Beard nomination, and the Times put it among New York's best new restaurants of 2024.
The awards strongest first
- The New York Times 2024 · 2 stars, Critic's Pick · Restaurant Review
- James Beard Awards 2026 · Nominee · Best Chef: New York State · Giovanni Cervantes
- The Infatuation #18 · The 25 Best Restaurants In NYC
- The New York Times 2024 · New York’s 14 Best New Restaurants of 2024
- Eater The 38 Best Restaurants in New York City
- Time Out The 45 best restaurants in NYC right now
- Grub Street The 40 Best Restaurants for Kids (and Parents!)
- The New York Times #44 · The 100 Best Restaurants in New York City
- Eater Best Counter-Service Spot
- James Beard Awards 2025 · Semifinalist · Best Chef: New York State · Giovanni Cervantes
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Cachete
“my favorites were the juicy shingles of cachete, or cheek, and the trompa, or snout, which had an irresistible chew”
The New York Times, 2024 -
Trompa
“my favorites were the juicy shingles of cachete, or cheek, and the trompa, or snout, which had an irresistible chew”
The New York Times, 2024 -
Surtida
“Diners enter the small storefront to find a glass labeled with options like surtida (different pork bits)”
Eater, 2026 -
Lengua
“Diners enter the small storefront to find a glass labeled with options like surtida (different pork bits), chamorro (shank), costilla (ribs), maciza (butt), cachete (cheeks), barriga (belly), cuero (skin), and lengua (tongue)”
Eater, 2026
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