Mercadito Cantina
172 Ave. B; (212) 388-1750
A fantastic selection of authentic Mexican tacos and fresh fruit margaritas put Mercadito on the map with its first two locations. And now chef Patricio Sandoval is expanding his repertoire of tequila and taco talent with Mercadito Cantina, a sleek taqueria covered in blond wood and accented with clear and colored glass tiles. The menu offers a half-dozen guacamoles, eight salsas and a scrumptious, easy-on-the-wallet make-your-own-taco menu with creative fillings by the quarter-and half-pound. Cocktails are still a focus, with drinks like the Pepper Daisy (fresh lime, agave nectar, orange-flower essence and fruit, $8) and a slew of miches, beer-based drinks infused with juices such as grapefruit, lime or watermelon ($8).
Must-have meal: Make your own tacos ($16.50 per quarter-pound) and Berkshire pork carnitas (left, $16.50 per quarter-pound); sides of frijoles churros (pinto beans cooked with bacon and chorizo, $5) and arroz verde (green rice casserole with Manchego and Oaxaca cheese, $5); and a mini horchata (rice milk) flan ($3.50).
Soundtrack: An eclectic mix of rock, pop, reggae and Latin artists.
Hours: Sun.-Tues., 5 p.m.-midnight; Wed. and Thurs., 5 p.m.-1 a.m.; and Fri. and Sat. 5 p.m.-2 a.m.
Macondo
157 E. Houston St.; (212) 473-9900
Named after the Colombian village in Gabriel García Márquez’s 1967 novel “One Hundred Years of Solitude,” Macondo is the second restaurant from those who brought us the high-energy pan-Latin spot Rayuela. Decorated with blond wood, live ivy and concrete flooring to suggest sidewalks, this 85-seat restaurant features “comida de la calle” (Latin street food) with tacos from Mexico, arepas from Venezuela and cocas from Spain. Mixologist Junior Merino has created a cocktail list that includes a frozen avocado colada, sidre (hard cider) poured straight from a porron (like a watering can, but for people) and fresh fruit juices that can be paired with spirits like shochu, gin and pisco ($7.50).
Must-have meal: Bacalaitos (crispy cod fritters with guindilla aioli, $8); ceviche hojas de salmon with avocado, salmon and soy ginger citrus ($10); Buenos Aires coca (left, flatbread) topped with grilled skirt steak, chimichurri, jalapeÑos and Cabrales and tetilla cheeses ($13); and the crema Catalana ($6).
Soundtrack: Estilo libre Latino (freestyle Latino) music: traditional beats with a modern twist.
Hours: Mon.-Sun., 5 p.m.- midnight