Im a gringo preaching the taco gospel, says Los Angeleno Adam Frank, a former event planner and gallery director who soft-opens the taco shop Cochinita on Friday. Frank is willing to concede that New Yorkers understanding of Mexican cuisine has progressed beyond the ingredients for nachos, but ascertains that theres still plenty of work to be done. He makes the process relatively painless, though: You order your $3.50 tacos by penciling in a form, checking off fillings, sides, and condiments. Then a cashier rings it all up on an iPad a transaction we imagine wasnt much in evidence in the Mexican wholesale-market food stalls that inspired the shops design. The corn tortillas are made in house, and the pork in the signature taco filling, the Yucatán specialty cochinita pibil, is humanely raised. (Humane treatment extends to vegetarians, as well, via a few meat-free options.) Theres flan for dessert and beer on the way.
Cochinita, 922 Fulton St., nr. St. James St., Clinton Hill; 718-789-7700