Chinantla Deli (and Restaurant, sure)
Chinantla Deli is a real gem. As one of the first places I went when working in this neighborhood, it was the deli-front that drew me in. Takis, among other strange Mexican snacks, are a guilty pleasure. But there was no way I could ignore the food smells coming from the back of the place, nor the fact that I was one of very few non-Mexicans in the place.
So I came back for the next two weeks, eating through a slew of papalo-laced cemitas, taco trios, and hella-spicy-tangy-crunchy Takis. And I was DEEPLY impressed. Everything I ate popped, sang, and crackled all the way down.
As a deli, the selection of Mexican goods is very impressive, even beyond the snacks. They’ve got multiple mole options, weirdo hot sauces and powders, and plenty of beans and mayonnaise and pickled chiles — la Morena and La Costena offerings galore.
They even have some decent grocery options. There’s cecina and a selection of fresh beef in the deli case, as well as some white, firm cheeses. On the side, below a number of Mexican drinks, are vegetable staples: spring onions, nopales, cilantro, watercress, jalapenos, and poblanos as a sampling.
AND they have an absolute treat that I have yet to see anywhere else in New York — EL MILAGRO! Based out of Chicago, these rough corn tortillas are the tastiest, freshest, reheatin’est I’ve ever had from a package; and worth every penny.
All in all it’s one of my favorite delis. Bangin’ food, hella snacks, helpful staff. Even in these times it make sense they’re busy.
- Bodega Cat: No
- Dustiest Item: Dona Maria Mole
- Best Deal: Cemita, $9.00, two meals — TWO MEALS!
- Most Expired Beer:
- Chateau Diana: No
- Imports Ratio: 1:2::American:Foreign (Mexican)
- ATM Fee: N/A, Screen Malfunction
- Juul Pods/Price: No
- 24 Hour: No
- Bag Waste Reduction Law: Non-compliant
- Medicine Cabinet: XL-3 Cold Medicine, La Rapidita the Hangover Helper, Rancho Escondido Tequila Anejo
- Credit Minimum: $10
- Music Overheard: None
- Building Owner: Guadalupe Ramos
- Last Transaction: March 9, 2005
