{"id":41,"date":"2017-08-10T19:03:28","date_gmt":"2017-08-10T19:03:28","guid":{"rendered":"http:\/\/projects.nyujournalism.org\/precollegepress\/?p=41"},"modified":"2017-08-10T19:43:59","modified_gmt":"2017-08-10T19:43:59","slug":"authentic-mexican-food-hiding-in-plain-sight","status":"publish","type":"post","link":"http:\/\/projects.nyujournalism.org\/precollegepress\/2017\/08\/10\/authentic-mexican-food-hiding-in-plain-sight\/","title":{"rendered":"Authentic Mexican food hiding in plain sight"},"content":{"rendered":"

By Victoria Esquivel<\/em><\/p>\n

Taco Bell and Chipotle are the primary examples of Americanized Mexican fast food that have gained popularity in New York. Being Mexican-American has showed me that real Mexican food takes hours to prepare. It is not meant to be a fast food industry. <\/span><\/p>\n

\"\"
La Newyorkina has several trucks throughout the city, this is their first official sweet shop located on Sullivan St. Photo by Victoria Esquivel<\/figcaption><\/figure>\n

Hidden in the East Village, are a few traditional small shops that bring to life Mexican culture and the food reflects the essence of the south.<\/span><\/p>\n

In the past 10 years an increase in Mexican migrants has been see in the boroughs surrounding Manhattan but the popularity of Mexican food has not blossomed in the heart of New Yorkers.<\/span><\/p>\n

Chinese food continues to be the preferred food sweeping across the entire United States and very popular to New Yorkers. New York is fast paced and Chinese food is fast take out for those on the go.<\/span><\/p>\n

\u201cI think if any nation in the world would be ready for Latin American food it was the United States. Americans are inquisitive. They\u2019re curious. They jump into things with a passion.\u201d Latin American Culinary historian Maricel Presilla said.<\/span><\/p>\n

\"\"
Taqueria Diana has two locations in Manhattan. One in the East Village and the other on 9th Avenue. Photo by Victoria Esquivel<\/figcaption><\/figure>\n

Taqueria Diana and La Newyorkina are both found in East Village and have gained a crowd thanks to authentic Mexican food. Taqueria Diana, is a taco shops that serves burritos with pinto beans and rice, quesadillas and tacos with the taste of Baja California. La Newyorkina is a Mexican sweet shop that serves different kinds of ice creams from soft serve to popsicles of different flavors, only found on the streets of Mexico City.<\/span><\/p>\n

Food Review: Taqueria Diana<\/h1>\n
\"\"
One of the workers was preparing a customers order. Taqueria Diana busiest time is the weekend. Photo by Victoria Esquivel<\/figcaption><\/figure>\n

Located on Second Avenue next to Abe Lebewohl Park and the New York Public Library- Ottendorfer, Taqueria Diana attracts tourists and residents alike. Resembling a typical taco shop found on the streets of Mexico with bright colors and stone-cement tables, the atmosphere takes one back to their Mexican roots. I know it did for me.<\/p>\n

The menu offers main course dishes that taste like my grandmother’s homemade tacos. I had the tacos Al Pastor with cebolla, cilantro and pineapple. I personally added green salsa and guacamole but those are additional add ons. Nonetheless, the tacos were delicious.<\/p>\n

All products were fresh and the dishes had the warmth of homemade food. The chefs take great care in preparing their customer\u2019s orders. The restaurant also caters for all tastes in the selection of drinks that they offer, from Jarritos, a Mexican drink, to Horchata, a milk drink made from almonds. This location of Taqueria Diana does not offer liquor.<\/p>\n

Due to its small size, one can see the cooks work on their tacos and view how they prepare them. All seats are located in the back of the restaurant on stools and the tables are made of cement coming out the the wall. However, the sink and cleaning materials are right next to the tables on the left giving the restaurant an even more claustrophobic feel.<\/p>\n

The service provided is amazing. Customers are attended right away and are treated with the utmost respect. Most if not all orders are completed within minutes. All workers are kind and offer a smile to entering customers.<\/p>\n

I had a pleasant dining experience with food of the most exquisite flavors. For this reason I highly recommend going to the taco shop Taqueria Diana for your daily dose of Mexican food.<\/p>\n

Location: 129 2nd Avenue<\/strong><\/em>
\n New York, NY 10003<\/strong><\/em>
\nHours: Sun and Mon: 12pm to 12am<\/strong><\/em>
\nTues to Wed: 12pm to 1am<\/strong><\/em>
\nThu: 12pm to 2am<\/strong><\/em>
\nPrices: $3.15- $3.50 per taco <\/strong><\/em>
\nBest Seller: Tacos Al Pastor<\/strong><\/em><\/p><\/blockquote>\n

The ice cream made in a barrel<\/h1>\n
\"\"
La Newyorkina usually has one or two workers in the sweet shop. They offer a variety of ice creams and drinks. Photo by Victoria Esquivel<\/figcaption><\/figure>\n

Have a sweet taste of Mexico.<\/p>\n

Slow churned ice-cream, or better known as Nieve de garrafa in Mexico, is hidden in the East Village in a small sweet shop on 240 Sullivan Street named La Newyorkina. The ice cream is close to a gelato as it has less air and fat that American style ice cream.<\/p>\n

La Nieve de garrafa is found all over Mexico and is made in metal cylinders (the garrafa) that is placed inside a wooden barrel. In between layers of salt and ice the garrafa is surrounded and the ice cream is made with a wooden paddle. Some flavors include dairy while others just ice.<\/p>\n

La Newyorkina is the only restaurant in Manhattan that serves this kind of ice cream that is made daily every morning.<\/p>\n

\"\"
One of the worker serves coconut Nieve de garrafa in a small cup. They had two other flavors as well, queso fresco and tequila raisin. Photo by Victoria Esquivel<\/figcaption><\/figure>\n

Fanny Gerson, owner of La Newyorkina, said the flavors rotate everyday. On some days they serve coconut or mango and in a different day they serve queso fresco and tequila raisin. \u00a0Some of their best sellers are Mexican vanilla bean and Oaxaca chocolate chunk.<\/p>\n

\u201cIn 2009 I spent a year doing research and traveling through Mexico to write my first book \u2018My Sweet Mexico.\u2019 \u00a0\u00a0That experience changed my life and when I returned to New York \u00a0I knew I wanted \u00a0to share and celebrate the amazing frozen treats and sweets of Mexico,\u201d Gerson said.<\/p>\n

Gerson\u2019s sweet shop offers more than just cold sweets. It sells Mexican hot chocolate, pan dulce (Mexican doughnuts) as well as cookies and many more sweets.<\/p>\n

Location: 240 Sullivan Street
\nNew York, NY 10024
\nHours: Sunday-Thursday 12-9PM
\nFriday & Saturday 12-10 PM
\nPrices: $3.75 – $7.25
\nBest Seller: Mexican Vanilla Bean (Nieve de garrafa)<\/p><\/blockquote>\n

Victoria Esquivel is a rising senior at Bonita Vista High School in San Diego, California.<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

By Victoria Esquivel Taco Bell and Chipotle are the primary examples of Americanized Mexican fast food that have gained popularity in New York. Being Mexican-American has showed me that real Mexican food takes hours to prepare. It is not meant to be a fast food industry. Hidden in the East Village, are a few traditional … Continue reading “Authentic Mexican food hiding in plain sight”<\/span><\/a><\/p>\n","protected":false},"author":141,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"acf":[],"yoast_head":"\nAuthentic Mexican food hiding in plain sight - The Pre-College Press<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/projects.nyujournalism.org\/precollegepress\/2017\/08\/10\/authentic-mexican-food-hiding-in-plain-sight\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Authentic Mexican food hiding in plain sight - The Pre-College Press\" \/>\n<meta property=\"og:description\" content=\"By Victoria Esquivel Taco Bell and Chipotle are the primary examples of Americanized Mexican fast food that have gained popularity in New York. 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