Pachanga Patterson

For years we've worked in all kinds of restaurants - Asian, pan-Asian, seasonal American, new American, rustic Italian, upscale Italian - but at the end of the night, after the last customer has left, the food that comes out of every NYC restaurant kitchen is decidedly Mexican. The cooks primarily from Mexico, take the ingredients available and create Mexican-influenced food for the rest of the...

Putting a "cool spin" on Mexican classics, this "hip" Astoria joint from the Vesta folks offers "reasonably priced" tacos, small plates and a few mains; the colorful quarters work well for "low-key" hanging out, while the "sunny" backyard is another reason it's a "wonderful find."

This Mexican restaurant emphasizes sustainability, and some of it is based on staff meals. — Florence Fabricant

Vesta peeps go Mexican, keep focus on fresh, seasonal food and neighborly vibe. Folk art on the walls, festive backyard. Local sourcing hits up Brooklyn sodas and Corona tortillas. Plating goes global, with international accents like moo shu duck tacos, chile rellenos stuffed with couscous and quinoa. Edible Jenga stacks tostadas with beans, avocado, sweet potato purée, and fried eggs. Even if...

For years we've worked in all kinds of restaurants - Asian, pan-Asian, seasonal American, new American, rustic Italian, upscale Italian - but at the end of the night, after the last customer has left, the food that comes out of every NYC restaurant kitchen is decidedly Mexican. The cooks primarily from Mexico, take the ingredients available and create Mexican-influenced food for the rest of the...