MÉXICO 🇲🇽
Having had wonderful luck recently at a carniceria (meat market) on Northern Blvd in Corona, I was anxious to try another further up in College Point that had been spoken of here and there. The size of the shop here was similar, a tiny little sliver catering to customers looking for either fresh cuts of meat or freshly made antojitos. Most probably get takeout but there are two tables with about eight chairs here.
Novillo is the Spanish word for a steer, or cow raised for its meat instead of breeding, so I first attempted to try their cecina. At around dinner time on this weekend in November, cecina was the only meat they were out of unfortunately. This led to the order of this huarache de carnitas ($7, below). Like most places on the East Coast, a stack of packaged tortillas was ready for taco orders, so asking for some other type of antojito gets you a freshly made wrapper.
It is a good sign when things run out and are not overprepared. It usually means that overall things are fresher and you are getting what was prepared that day. This stretch of College Point Blvd, the main commerce of the neighborhood, is lucky to have this market.
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