NYCReview
photo credit: Molly Fitzpatrick
El Cedro
Included In
El Cedro wants to put queso in your kibbe. In the same way the colorful, whimsical prints on the Cobble Hill taqueria’s walls remix imagery from Mexican and Lebanese cultures—a luchador here, a tube of Le Phare du Cap Bon harissa paste there—the restaurant stops short of reinventing diners’ understanding of either cuisine, but makes very good food that playfully references both.
El Cedro is open all day, so stop by for lunch or a casual dinner, and try to snag a taboule ceviche tostada before they sell out. Herbs piled high over diced tomato, onion, and cucumber and tender little shrimp, all atop a crunchy homemade tortilla, make for plenty of brain-tickling texture variation. The pollo milanese torta is a standout, with super moist, dukkah-spiced chicken on a pillow-soft roll generously spread with harissa mayo.
Carne asada tacos, featuring homemade tortillas and avocado tahini.photo credit: Molly Fitzpatrick
