You hear a lot of people from California—LA in particular—complain about the lack of good, authentic Mexican food in New York. Saleh, our waitress at La Superior in Williamsburg last week just moved here from LA, so she knows all about it. "This is the best place to get Mexican food in the city," she confidently told us. But we knew that; we’ve lined up outside La Superior in the summer for dinners of amazing tacos, ceviche, and margaritas. What brought us back this time around was the prospect of discovering how the menu had adapted for the chilly change of season.
The 45-degree day didn’t stop OC online intern Lina and a number of other Williamsburg locals, from ordering the classics—a (very large) portion of guacamole and chips ($5), and tacos (Lina chose the mushroom taco and the carnitas taco, $2.50 each). A couple came in shortly after we placed our order and asked for exactly that without so much as glancing at the menu, along with "the largest margarita, please!"—all before taking off their big coats. But my curious taste buds can’t help but seek out new things on the menu, especially at a favorite local restaurant. So I went for the Sopa De Verdura ($6) and threw in a fish taco ($2.50) just for old times' sake. Not completely sure what I had ordered, I was pleasantly surprised when Saleh brought out the most interesting soup I’ve ever seen, with ingredients like green peppers, green beans, corn kernels, squash, Mexican zucchini, and coriander floating in a hearty chicken broth. The spices and broth provided warmth, whilst leaving that lingering taste of freshness that only Mexican food can.
I told Saleh this, and she informed us of a recent soup tasting at the owners’ other joint, Cerveceria Havemeyer (also in Williamsburg), then let slip that there are certain creamy variations in the works. We can’t wait to try them. Who knew Mexican food could weather autumn so well?
Photos by Lina Michal
LA SUPERIOR
295 Berry Street
Brooklyn, NY
MAP
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The Sopa de Verdura. Images by Lina Michal![]()
A trio of tacos: carnitas (pork confit), fish, and hongos (garlicky mushrooms)![]()
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Lina enjoying her guac and chips![]()
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The 45-degree day didn’t stop OC online intern Lina and a number of other Williamsburg locals, from ordering the classics—a (very large) portion of guacamole and chips ($5), and tacos (Lina chose the mushroom taco and the carnitas taco, $2.50 each). A couple came in shortly after we placed our order and asked for exactly that without so much as glancing at the menu, along with "the largest margarita, please!"—all before taking off their big coats. But my curious taste buds can’t help but seek out new things on the menu, especially at a favorite local restaurant. So I went for the Sopa De Verdura ($6) and threw in a fish taco ($2.50) just for old times' sake. Not completely sure what I had ordered, I was pleasantly surprised when Saleh brought out the most interesting soup I’ve ever seen, with ingredients like green peppers, green beans, corn kernels, squash, Mexican zucchini, and coriander floating in a hearty chicken broth. The spices and broth provided warmth, whilst leaving that lingering taste of freshness that only Mexican food can.
I told Saleh this, and she informed us of a recent soup tasting at the owners’ other joint, Cerveceria Havemeyer (also in Williamsburg), then let slip that there are certain creamy variations in the works. We can’t wait to try them. Who knew Mexican food could weather autumn so well?
Photos by Lina Michal
LA SUPERIOR
295 Berry Street
Brooklyn, NY
MAP
The Sopa de Verdura. Images by Lina Michal
A trio of tacos: carnitas (pork confit), fish, and hongos (garlicky mushrooms)
Lina enjoying her guac and chips
