Best Dishes at Taqueria Coatzingo

The beef simmers with dried guajillo peppers and avocado leaf for three hours, until the meat is tender and infused with deep, complex aromatics. The tacos come dipped in a small cup of the same consommé, intensifying the flavor. It's one of NYC's best birria — no waiting in line to find out.

Sliced from the rotating spit and served on fresh corn tortillas with onion and cilantro. The pork is deeply flavored from the achiote and dried chile marinade, and the pineapple adds brightness and sweetness. It's the most authentically executed al pastor you'll find in Queens at these prices.

The lengua here is meatier and more substantial than you'll find elsewhere in Queens. Braised until it yields easily to your tongue, then finely diced and served with onion, cilantro, and lime. If you've avoided lengua before, start here — this will change your mind.

The bread is made in-house in the restaurant's panaderia. The milanesa chicken is thin and crispy, layered with refried beans, lettuce, tomato, red onion, avocado, fresh Mexican cheese, and a smear of chipotle mayo inside a pillowy sesame bun. One sandwich, eaten alone, is a complete meal.

The hominy is tender and the broth is deeply flavored from hours of simmering pork bones or simmered chicken. Served with tostadas, lime, onion, and dried oregano on the side. It's the kind of dish that will warm you through from the inside.