The Place: Beto’s Carnitas & Guisados, which is a husband and wife owned business (they’re usually on premises and very friendly), looks like a cramped take-out spot but actually has a pretty sweet hidden eating area in the back. This place feels very much like a welcoming neighborhood mom-and-pop business. I truly wish I was in this area more often because it’s the kind of place you want to keep coming back to. And I haven’t even mentioned the food yet.
The focus is on Mexico City-inspired braised or stewed meats and vegetables, including the famous pulled pork, known as carnitas.
The Dish: You can get their guisados in a few different forms, including as tacos, tortas, tostadas, and platos. I chose two Guisado Tacos and I had a very difficult time deciding which one I liked better. While the carnitas were tempting, I was attracted to both the Pollo en Mole Verde and the Hongos. Both were fantastic. The crisp umami-laden hongos (mushrooms) were braised with miso, yuzu kasha, and ginger and were so surprising with a big bold flavor and meaty texture. Chicken with a bright tangy green mole sauce was unbelievably tender and juicy. Both sat snugly inside the impeccablly housemade tortillas.
Beto’s has not gotten as much publicity as some of the other new tacos spots nearby, but this is one I promise you should not sleep on. You will thank me! Price: $5-$6.50
| BETO’S CARNITAS & GUISADOS |
| 69 Clinton Street (between Stanton and Rivington Street), Lower East Side (646) 590-0960 |
| quiquecrudonyc.com |
