One of several fantastic Mexican spots in North Brooklyn, La Superior’s focus is on affordable “Street Style” food — the simple, delicious type you’d find at a cart in Mexico City or SoCal. Start with the Chips and Guacomole (duh!) and one of their Quesadillas, a deep fried tortilla filled with an assortment of choices including steak, chicken, or poblano peppers and cheese. The tacos are simple, as they should be, and our favorite is the Chorizo. If you’re feeling more experimental, try the spicy Lengua Taco (beef tongue). The space is small and there’s typically a wait, but La Superior’s strong margaritas will help to ease the pain.
Featured Reviews
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Williamsburg is now loaded with pricey new culinary hot spots [but] there will always be a need for Cheap Eats in this part of town, and La Superior has been feeding hungry hipsters and getting them ass drunk ever since they settled on Bedford Street, just a few years after the Dutch showed up. La Superior is a down-and-dirty Mexican taqueria, and it’s a cool one at that. This restaurant has always reminded us of a Williamsburg version of Café Habana, but with slightly less awesome food.
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The half-moon-shaped “street style” quesadillas are a world apart from the typical gringoized versions; the masa crescents are small but substantial, stuffed with things like stewed chicken or poblano peppers and cheese. Tacos, served singly on mini corn tortillas for $2.50 a pop, are a handy way to round out your order. Try the chipotle-spiced shrimp or the lengua, diced bits of beef tongue with cilantro and onions.
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… La Superior isn’t much to look at. This small restaurant in South Williamsburg emulates a small-town Mexican taqueria, but it reminded my friend of Southern California. A coat of red paint, a row of dim filament bulbs, and a scattering of posters for Mexploitation films with titles like “El Mal” and “Hijos de Tigre” pass for décor. Four well-worn wooden skateboards propped up alongside the service counter contribute to the Angeleno effect. A room that looks so nonchalantly slapped together doesn’t happen by accident, but you can never quite catch the signs of effort.
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This comfortably dive bar-ish eatery’s plating up Mexican street/diner food like tacos (carnitas, pollo, hongos, etc), Torta Ahogada (sourdough stuffed w/ pork confit and beans), and Pollo Encacahuatado (chicken in mole peanut sauce). For the next few mon
