Oh, Papacito

When it comes to American Mexican food, the West coast puts the East coast to shame. Before Greenpoint, Brooklyn’s Papacitos stepped up to serve authentic and fresh Mexican with a street-food flare, if I wanted a veg-friendly burrito I had to settle for a million and one  substitutions (No this, no that and no the other thing.”) or some thoughtless bland tempeh thrown into a dry tortilla and keep my mouth shut. Thank goodness I can enjoy a mission-style burrito not packed with recently-thawed cauliflower but with seitan asada, tofu sour cream and unquestionable beans! I heart Papacitos–for bringing some quality to the veg-Mexican options.

Since I first reported on them in 2008, Papacitos have stepped it up even higher, quadrupling their dining space, fine-tuning their menu and incorporating the much-loved Daiya cheese. And, of course, a Mexican joint is only as good as its chips and salsa. At Papacitos, expect a basket of oil-glistening chips and a cauldron of fresh, house-made salsa with all the bells and whistles.

I ordered the grilled quesadilla (anyone know why this takes the feminine form?), veganized and their vegan burrito (not pictured) to ensure I’d have plenty left over for work week lunch options. Portions and presentations were amazing but the Daiya needed a bit more heat to melt; it was cold and dry. It’s a new element to tackle, this incorporation of vegan cheese, and I’m sure eateries will soon master the melt. That being said, the quesadilla was even better the next day, nuked to perfection.