Cantina Latina

Oh my love for mexican....maybe they put crack in their corn tortillas, but whatever it is...it's addictive.


Cantina Latina had both its hits and misses, the tacos sounded interesting, but it really just tasted liked globs of goo. These Al Pastor (pork in adobe sauce and grilled pineapple) and Chicken Mole (with some crazy chocolate spice with raisins) tacos tastes exactly like how they look: a pile of messed up spices skewered together. Might I add, they were TINY. Don't let the pictures fool you, each taco were bite size and for $12 for 3 mini mushy tacos, you're much better off ordering a torta or plato.

The grilled corn, on the other hand, was the best shit on the table. So good, we ordered 2. But maybe because that shit was tiny too ($4 bucks a pop). Covered in mexican cheese and chili powder, you can even taste the lime.

Latina Salad ($7) - very refreshing dish with avocado, corn, queso, and tortilla strips. For the price and portion, this was probably the best bang for the buck
Cubano ($9) - perfectly balanced with pulled pork, ham, and cheese. Supposedly had some puree of raisins and olives, but the saltiness totally overwhelmed the spread cuz I didn't taste no raisin nothin. Damn, how I heart pulled pork!

FYI - did you know mexis have their OWN mayonnaise?? it's like regular mayo with lime added, effin geniuses man! and in a squirt bottle. but you can really only find these in mexi markets, well worth the trip.


DIY - grilled corn mexi style is super easy and oh so delicious. Grill corn, squirt a crap load of mexi mayo, sprinkle with cotija cheese (NO OTHER CHEESE BUT COTIJA, this cheese is perfect for crumbling and stays in place yet melts to a perfectly ooey soft consistency, and dash on some paprika or chili powder and you're good to go.


And of course, we got dessert. This was one tasty chocolate mousse, holds up all the way through and not cloyingly sweet.

Ambiance: cool vibe, not too dark, string of festive lights and good service. All in all, I would go back if I'm in the hood craving corn or a cubano, but definitely not anything else.

Cantina Latina
Neighborhood: Gramercy
243 E 14th St x 2nd Ave 

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Salt Bar

What do you do on a cooold stormy winter late Sunday night? Go out for beer to get warm of course! Salt Bar is now one of my favorite spots for bar bites and beer. Very rustic casual atmosphere with alternative/jazzy music and dim candlelight setting. One long wood communal table and more seats along the windows and wall. Only one chef and one bartender, so I can imagine service will be much slower on warmer nights or weekends.

VERY cheesy beet dish, as you can tell, but at least they don't skimp on blue cheese! Pretty regular combo of blue cheese, orange and beets, very simply dressed ~$8

Devils on Horseback! (Bacon wrapped dates) ~$10 My new addiction, so far I've tried here, Alta, and Boqueria and so far this beats the other two. Maybe it's the balsamic glaze swimming underneath or maybe it's the perfectly cooked bacon wrapped around a juicy plump date... how can you NOT enjoy this? As a matter of fact, how can you not enjoy anything wrapped in bacon? Whoever invented this is a total genius, or maybe a total stoner craving something salty, then something sweet. But that's what makes this so perfect, it has all the tastes and textures in one perfect bite picked up with a tiny toothpick. Sweet yet salty, chewy yet crunchy...ahh devils are heaven

The flatbread was also very tasty ~$10 (+/- a dolla, I forget). We tried the one with proscuitto, sliced figs, and some kind of cheese (I also forget, probably drunk from half a beer by this time) But totally solid and good portion to share, compared to the other teeny tiny dishes. They only offer two varieties of flatbreads, but I recall the other sounded amazing too.


DIY - Devils on Horseback calls for 3 ingredients (4 if you want to stuff it with cheese, highly recommended). Just cut a piece of bacon in thirds, wrap it around a pitted date (stuffed with goat cheese is awesome), stick a toothpick in it and bake till bacon is done. To make the glaze, simmer balsamic vinegar, SIMMER DAMN YOU, NOT BOIL, patience is key...until it reduces to a heavy thick syrup and wah-la...spoon a quarter size amount onto plate and top with the devils...enjoy in your heaven.

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