The trio and a few workers roll out the masa and cook the tortillas fresh for each order.

Their tacos are made to the family’s exacting standards. She runs the business with her husband, Miguel Angel Padilla, and her brother, Jairo Sevilla they immigrated from Puebla, Mexico, at different times over the last two decades. Sevilla stood outside her stall, Tacos Los Dos Compas, and greeted everyone who passed by. (Many of the city’s markets are run by third-party groups that bring in vendors from outside the neighborhood.) Last summer, they formally established their own organization, La Asociación de Vendedores Ambulantes de Corona Plaza, to run the market - making this one of the only markets in New York spearheaded and operated by local vendors. Pork skin crackles as lechon is sliced and laid over warm potatoes.Ĭorona Plaza isn’t just an exciting place to eat it’s a significant achievement for the street vendors, most of whom live in the neighborhood. Shrimp flecked with cilantro and garlic sizzle on a flattop. Down on the plaza, vendors call out: “Carnitas!” “Esquites!” “Tortas!” Tortillas are embellished with shavings of beef and diced onions.

All these are among the riches at a sprawling market filled with as many as 46 vendors selling home-style food from across Latin America - the kind you won’t easily find in restaurants.Īromas of just-fried poblanos and fresh masa waft up toward the train platform. Now, directly below the 103rd Street-Corona Plaza station, you can find tripa mishqui from Ecuador, guisado from Guatemala and tlayudas from Oaxaca, Mexico. 7 train line in Queens: crisp-edged samosas in Jackson Heights, tart aguachile in Elmhurst and rice rolls slicked with chile oil in Flushing. Some of the best food in New York City can be found along the No.

Acorna books in order