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Mmm... Mercadito Cantina

I've never really been wild for flan. It always just seemed like some soggier wanna-be dessert next to the perfection of the divinely crisp 'n creamy, burnt-caramel goodness embodied by the crème brûlée.

And there's so many bad examples of flan out there in the world. But having just recently eaten at Mercadito Cantina, I have seen the light. I am now a flan convert (not that that's going to do anything good for my cholesterol level).

Dos Flans

J happens to have a friend who works there, and seeing as how the place opened months ago, we were loooong overdue for a visit and a taste-test of their fish tacos (so dear to my heart and tastebuds).

After our dinner (which I can't praise enough, by the way: so. very. tasty.), we were sent a duo of dense little flans. Vanilla and Goat's Milk. My goodness, people. A well-made flan is a smooth, rich, decadent delight. A real treat.

Michelada

After freshly-made guacamole, killer salsas, a michelada that rivals my own, excellent fish tacos and sautéed mushrooms with huilacoche (not to mentioin generous bites of J's outstanding pulled pork taquitos), I was so full I couldn't even bear the thought of dessert.

And then it appeared... the little platter of tasty flanitos. One bite, thought I. But oh, mama. They broke my will. (Oh, what a thrill...)

Iban and the cooks

That said, if you want to visit for yourself, you'll have to be crafty.

Word is already out, and true to New York standards, the place is not roomy.

We went on a Tuesday, and they were well-filled by 8 p.m. I don't even want to see the crush on Friday. Early dinners and brunches may be a better bet.

4 spoons

Mercadito Cantina
Mercadito Cantina on Urbanspoon
172 Avenue B
East Village, NYC
212.388.1750

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9.23.2008

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