My brother from another mother Adam’s Clinton Hill taqueria Cochinita is opening soon — check it out in all its glory on Grub Street!

This was our second wildly successful attempt at fish tacos this summer. There  isn’t much to it. Just a hot grill, a big piece of locally caught mahi mahi, homemade guac and, for kicks, grilled honey-glazed pineapple. Bonus points for black bean salad, lime crema and thinly sliced radishes. Pop open a Corona and hello last-days-of-summer bliss.

It’s nice to have Chiles & Chocolate Oaxacan Kitchen nearby, though we don’t go nearly as often as we should. They serve three types of mole, but I can’t seem to not order the superrich mole negra (made from dried chiles, chocolate, sesame seeds, plantain & tomato base with over a dozen other spices & ingredients, according to their menu). You can get it atop other dishes if you don’t want to get a big cauldron of mole chicken or what have you. I got it on chicken quesadillas, which is kinda sinful-amazing. The guac is great too (hard to mess up) but I remain too chicken to try it topped with Chapolines (fried grasshoppers). Maybe next time. The Ensalada De Nopal (cactus salad) and Ceviche Hualtulco (cold shrimp salad) were OK but next time we’ll stick to the fish tacos, which were out of this world when we ordered them last.

Tex-Mexivore Not to lessen the impact of this powerful statement I’ve made in favor of NYC’s Mexico resto contingent, but in the interest of being fair and balanced, and to show that I’ve been around the taco block, I want to share some taco-porn from a semi-recent jaunt to Austin, TX. Very very good, no doubt, but I still say New York is holding its own, graciasverymucho.

Mexivore Snack Attack Trio of salsas: Salsa Verde, Pico de Gallo & Chipotle Salsa at Chavella’s, washed down with a Michelada (not pictured). Yum.

photo by Guy Savir

Mexivore at Home Another one of my gringa-at-home Tex-Mex adaptations. I say, the more dippable/scoopable things you have on hand, the more time you can spend making/drinking/refilling your rhubarbarita this summer, right?

A Mexivore Must-Eat My second trip to Calexico Carne Asada did not disappoint. Since we ate in for once, we opted for tacos instead of their more portable burrito counterparts. We also tried the Anson Mills grits with pork, which were heavenly—smooth, creamy and savory all at once. I so obsessed with this place that I’m contemplating moving back to Greenpoint.

Mex-hattan/South of the Brooklyn Next time a Californian or Texan disses New York’s Mexican food, send them my way. In fact, in honor of all our city’s great casas de lish, today is officially Mexivore Day here at NewYorkavore. Hola Haters!

Check out the official Mexivore resto-guide after the jump…

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Long Live La Esquina! So relieved they reopened, as I simply could not live without treats from the corner taqueria—like the Chochinita Pibil (pulled pork, shredded cabbage, habanero pickled onions & jalapeno) and the Hongo Y Epazote (seasonal mushrooms, epazote, hominy, queso blanco & rice). Bar none, my favorite pick-me-up mini-dinner after a long shopping day downtown.

It’s official: Calexico Carne Asada rules! I was yet-unaware of their Soho-stationed food carts, but will be sure to seek them out after my foray to their cute Columbia Waterfront District/outer Carroll Gardens flagship. I ordered the namesake Carne Asada Burrito with creamy “Crack Sauce”—it was so fabulous that I ordered another to go. I gilded the lily by dappling on superb homemade Salsa Verde, Spicy Cilantro, Roasted Habanero and Pumpkin Seed Árbol sauces and washed it all down with crisp green apple-flavored Mexican soda. Muy muy bueno.

Despite a dearth of restaurant photos, I swear I still cook. Just recently(ish), Guy and I worked together to recreate his favorite breakfast from Austin, TX’s Taco Express (or Crazy Maria’s as he calls it). And while the recipe I got in the Times didn’t end up much like Maria’s, it still ruled.

Fresh pico, peppers and onions for frying, grated cheese…See more after the jump.

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