**Regular Go To**
Toloache Taqueria is hands down the best lunch spot in the Financial District. Though this may have much to do with the fact that Mexican is my favorite type of food, I also would rate it the way that I do because of the prices and quality. Toloache Taqueria provides “fast food” style Mexican food, but the ingredients and flavors are far more elevated than anything you would find at say a place like Chipotle (yes this is me hating a bit on Chipotle). Once you get a burrito or the tacos at Toloache Taqueria you’ll be a converted regular and never look back.
Toloache Taqueria is the first restaurant I’m adding to a special category: **Regular Go To**. I’m going to use this denotation in the future to signify establishments that are on my regular rotation of food places. Some restaurants give you an amazing once in a while or once in a lifetime meal, and other places you frequent once a week, and that’s worth noting!
The best thing about Toloache Taqueria is the Tuesday and Friday deals. Every Tuesday is $2 tacos and every Friday is $6 burritos.
They have a full menu of Mexican soups and salads, tortas, tacos and burritos, and like Mexican food typically is, the ingredient options are pretty consistent; it’s just a matter of how you want to consume your steak, chicken, pork, etc.
Tacos: I’ve tried the chicken, pork and brisket tacos:
Pollo:Chipotle marinated grilled chicken, Chihuahua cheese
Puerco:Mexican chocolate glazed pork, chipotlecabbage slaw
Suadero:Negra Modelo braised brisket, tomatillo salsa
The pork was definitely the best, having the most flavor of the three. I think I liked the chicken second best and then the brisket. Though normally chicken would be my least favorite option, I think because it’s the only option that comes with cheese, the chicken taco edges out the brisket. The brisket also soaked through the tortilla making it a mess to eat. I can confidently say though that they are all good, and I’m sure the tilapia and huitlacoche (corn mushroom) options are also equally as delicious.
Puerco Burrito: The pork at Toloache is my favorite so it’s always my go to with the burrito, as well. As you can see the burrito is enormous and filled with pork, chipotle cabbage slaw, rice and beans – it’s simple without cheese, guacamole and sour cream. This to me is a testament to just how good it is, the fact that it doesn’t need cheese, guacamole or sour cream. I do, however, often order the Mexican Crema (sour cream) on the side because it does provide a cooling factor to all the flavor you will find in this burrito.
At the end of the day, the burrito is the route to go over the tacos just because you get more food for your money. You also can order the burrito as a salad or open up the burrito and eat it out of the tortilla if you’re looking to lower calories.
Guacamole: It’s a great guacamole if you find that you want it on the side with chips or in addition to add to whatever you’ve ordered (though the dishes don’t require guacamole for flavor).
Next Time: I’ve been meaning to try the tortas because they look fantastic!
Toloache Taqueria: 83 Maiden Ln., New York, NY ($)
Executive Chef-Owner is Julian Medina, who also owns Toloache, Coppelia, YerbaBuena LES and YerbaBuena Perry.