Some dishes on the menu don’t arrive fully assembled. They come with their components separated, waiting for you to decide how to combine them. Knowing how to take advantage of this completely transforms the dining experience.
The dish that most invites assembly
The New York Asadito a la Piedra—featuring herb oil, charred green salsa, rustic tomato salsa, avocado, onions, and handmade heirloom corn tortillas—is the perfect example: every ingredient is designed to be combined to your own taste.
The order that usually works best
Starting with the tortilla, adding some meat, then avocado for creaminess, and finally your chosen salsa—charred green for something milder, rustic tomato for more acidity—tends to yield the best results, though there is no single “right” way to do it.
Don’t be afraid to mix things up
Many diners make the mistake of using only one salsa per taco. Combining both—in varying proportions depending on the bite—allows you to explore different flavor profiles without needing to order extra ingredients.
Other dishes that lend themselves to this approach
The Gringa de Arrachera Adobada (marinated skirt steak) and the Rib Eye con Queso (ribeye with cheese), while arriving pre-assembled, also allow for adjustments: a little more salsa here, some extra guacamole there, depending on your preference at the moment.
The taco as a personal experience
Ultimately, part of the magic of these dishes lies in the fact that two people sitting at the same table, with the same ingredients before them, might end up assembling completely different tacos. Neither one would be “wrong.”
