Sorry for lack of recent updates, there is so much going on in this city I have had a hard time to sit down and blog lately. To follow up on my last post, I have embarked on a quest to find as many the secret and underground bars and restaurants in the city as I can. Last time was a bar inside a hotdog joint. This time, inside a taqueria.

If anyone wants to know the locations of these places, contact me privately and I will tell you. This taqueria is located in the SoHo section of Manhattan. The details of how you can get into the the basement are in the last post, but you need to go down a set of stairs and through a kitchen before you enter a beautiful mosaic tiled cavern under this building.

The image above is two different orders of tostadas, one crab meat, and the other octopus. We also tried some tacos made of beef tounge, a cerviche, a quesadilla made of black fungus that grows on corn and chorizo empanadas. The quesadilla, although looking bland in the pictures, actually had a depth of flavor to it. The mold, called huitlacoche, was described as the mexican truffle on the menu. It definitly had an earthy flavor to it. I also particurally liked the chorizo empanadas. They had this sweet note to them, like cloves or cinamon, but were completly savory. I asked if the food in the upstairs taqueria was the same as downstairs, and was told the meats were prepared together, but the depth of flavors was different. Just to see for myself I had a taco on the way out. It was definitly much less complex flavor wise, but not bad by any means.

January 14th, 2009 by John (Cho-Tabetai)