Taqueria Diana: The Mexican Gem of St. Mark’s Place

Amidst the dull torrent of bubble tea and one dollar pizza, lies a hidden gem in Taqueria Diana. Despite its meager appearance, what it lacks in decor, it makes up for in exceptional flavor; aesthetic is priceless. In an age where Mexican chains such as Dos Toros and Chipotle dominate the Mexican genre, very few Mexican restaurants can establish themselves. Taqueria Diana however, stands out as a clear treasure of Mexican fine dining and combats the biases of the 21st Century foodie. You do not need to sit down to enjoy good food. The exclusiveness of the sit-down restaurant are fading, as independent hole-in-the-walls are emerging, and bringing quality and flavor with them. Taqueria represents this movement.

Taqueria Diana is located right off of Astor Place on 2nd avenue; prime feeding grounds for hungry teens and broke college students which makes it a perfect spot for a cheap and quick meal. You can order to stay, as their rustic red-brick walls are lined with seats and tables, or to-go, and enjoy your meal on-the-run. However, without its compactness, Taqueria loses its charm. Therefore, we caution that an ideal Taqueria experience be capped at three people. At a manageable price point from meals ranging from three to ten dollars, Taqueria distinguishes itself from the mainstream Mexican joints with its almost fast-food pricing. Similarly, one would find there hours equated to that of a McDonald’s before a bourgeoisie, sit-down restaurant. Taqueria is a spot for the 21st century people. They close at 4 a.m. on Friday and Saturday nights, so they can accommodate your late night hunger pains. And they deliver throughout the city, illustrating why it’s a modern eatery, as its eclectic, bohemian feel reflects its environment of the budding culture of the East Village.

Yet what makes or breaks any establishment is the quality of their product, and quite frankly, it’s ambrosial. With a minimalist menu categorizing a mere four food types, (taco, quesadilla, burrito, and nachos), Taqueria’s palette leaves very little to the imagination–because it doesn’t have to. The amalgamation of fiery Mexican spices with the robust texture of its seasoned meats transports you to the street markets of Téotitchlan with little hesitation. The burritos, a torrent of chewy red meat, tossed with an accompaniment of soft pinto beans doused in piquant pico de gallo, the tacos, a soft shell wave of crispy pork, complemented by the juice texture of the onions, and the sharp, fresh sensation of cilantro, the quesadillas, a gooey triangle of cheese and stripped chicken, that deliquescens and spreads its salty flavor, while warming your mouth with heat straight from the grill, and lastly the nachos, the platter of plethora that upon one’s first taste synthesizes all the spices, seasonings, and stories of mexican cuisine into one profound crunch–Taqueria is what it means to eat Mexican food. The time has come to say goodbye to relying on tapioca and melted cheese to carry us through the day. Food is an art, thus we should endow it on ourselves as members of a one of the most vibrant food communities in the world to practice this art with grace and virtue.