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Mexican in Queens

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Now that El Coyote is closed I am seeking a few new Mexican restaurants in Queens to try, preferably located somewhere relatively close to my commute home from Long Island City to Bayside (so a place like Calexico or Florenica 13 would be out).

I am aware of and enjoy De Mole, Taqueria Coatzingo, and Tortilleria Nixtamal. Cinco de Mayo and El Patron near Bayside are solid but not spectacular. I hear good things about Chip's Mexican Grill in Sunnyside and I know there are a ton of places in Astoria and along Roosevelt. For someone who loves California style Mexican food, where else (in Queens only) would you recommend?

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  1. Wish I could help, but I, too, am looking for a good Mexican restaurant. I used to eat at El Coyote occasionally. Do you know the reason they closed?

    1 Reply
    1. re: IWantFood

      Don't know but would guess the location didn't help. The prices were great and so was the food.

    2. chips is a disaster. i would definitely avoid.

      1 Reply
      1. re: tracyk

        Disaster,a bit strong. A while back their LUNCH stuff was quite excellent. Lovely plating..delicious quite healthy chicken dishes. Now,for whatever reason GRINGO rather greasy stuff.
        When will they ever learn?
        De Mole definitely not greasy but slightly or alot also gringo although their huitlacoche is authentic. Their mole chicken is quite poor as well - an old hen it seems.
        Don't get me wrong _ I am there 2-3xweek for the slightly gringo excellent stuff.

      2. De Mole, Taqueria Coatzingo, and Tortilleria Nixtamal.
        Those are 3 of the best. No, wait .... I take that back. Those 3 are the best. I used to go to Tulcingo on National Street in Corona, but Coatzingo is better.
        Totally different, all excellent. You need more?

        1. tia julia is a nice option during the day.
          el sol azteca has been on my list of places to go, I've heard very good things.

          1. cali-style is something different right? like, mission-burrito style or something else?

            2 Replies
            1. re: bigjeff

              In Tucson we made fun of LA's Mexican food and in LA we made fun of SF etc. etc. All three had distinct cuisines based on original population and then immigration patterns from specific areas. LA was the first place I saw a lot of pastor (Arabes) for example. In SF the pinche ladrones filled my burrito full of rice. WTF? I was trying to explain the southwestern green corn tamale phenomena the other day at Nixtamal and got confused myself. It's all a gumbo now. How about the popularity of "arrachera" in Mexico itself? Thank you Argentina! New York introduced me to the wonders of la Cocina Poblana for which I am eternally grateful but I'm sure it's morphing by the second especially with the ebb and flow of immigration. One thing's for sure, Tex-Mex equals ground beef and velveeta... some things never change.

              1. re: Flaco

                haha, will nyc's chinese tex-mex get it's own category too? nachos that are microwaved in a styrofoam container, hard tacos like they are right out of the old El Paso box.