>> Super Taco Deli & Restaurant | Eat the World NYC

02 May 2021

Super Taco Deli & Restaurant


COVID-19 UPDATE: The restaurant has built a covered patio for outside dining, and has a more spacious indoor dining area than most Mexican restaurants in south Brooklyn.

EDITOR'S NOTE: Written by Joseph Gessert, photographed by Liv Dillon.

Like pizza, nachos are a dish found more often on menus stateside than in the country of their supposed origin. If legend (and Wikipedia) is correct, they were invented by a bordertown Mexican chef in 1940 and popularized in Texas and then the American Southwest.

But much like pizza and the Mission burrito, regardless of authenticity or lack thereof, nachos are really good, and have been part of the Mexican-American culinary lexicon for long enough they are also part of immigrant Mexican cooking in restaurants catering mostly to the Mexican community. While 7-11 has adapted nachos into a processed food horror of push-button EZ cheese, many taquerias have made their own improvements on the dish using Mexican meats and fresh ingredients.

Gravesend family business Super Taco makes a very nice nachos al pastor ($12, above). The cheese didn’t come out of a bag, and the composition is airy enough that the beans and pico de gallo do not leave the chips soggy. The pastor seasoning has, unusually, cloves, as well as chunks of fresh pineapple, and both are pleasantly surprising to find in a familiar dish. More than everything else, though, the freshly-fried chips make the dish, with the tortillas thick and holding up well amidst the onslaught of toppings. And yes, you can order a beer with your nachos here, and there is plenty of space to sit back and drink it.

A weekend pozole con puerco ($10, below) comes with two tostadas, with the tortillas again freshly-fried. The soup is mild, and the meat tender. The hominy has absorbed the soup’s flavor, and cooked into a very pleasing potato-like texture. The soup’s gentle flavor profiles are a good contrast to the fireworks of the nachos. This restraint of seasoning is true of many Mexican dishes with indigenous roots, and it is a beautiful thing to eat these two dishes together—one thousands of years old, the other barely eighty, both telling stories of immigration and adaptation and the many cultures that have influenced this continent.

📍 261 Kings Highway, Gravesend, Brooklyn


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