From owners Krystiana and Dave Rizo, who were influenced by Superiority Burger, this comfy spot micro-focuses on the cooking of San Antonio late in the last century. Highlights of the menu include bean and cheese tacos, carne guisada tacos, chips and vegan queso, and a migas brunch taco, which is like chilaquiles wrapped inside a tortilla. Flour tortillas abound.

Named after a town in Puebla, this miniature maze founded in 2000 is both a grocery store and a cafe, via proprietors Maria, Pompeyo, and Ruben Martinez, with a taco stand in front and tables in the rear. Check the chalkboard for daily specials, which recently included a nice tuck-in of albondigas (meatballs), each with a boiled quail egg at its center, and a delicious potato-and-chorizo taco made with a pair of blue corn tortillas. And it’s a good place to pick up a kilo of tortillas, bottled salsas, or a six-pack of Mexican beer.

Once in the back of a bar, this taqueria has established a bright street presence with a colorful window dispensing antojitos with the accompaniment of Jarritos sodas, beer, and powerful mixed drinks. Perhaps more notably, Borrachito (“little drunk”) has trundled out a decent version of birria, made with oxtail instead of goat or chuck roast. Choice of corn or flour tortillas (pick the former) and three salsas. Burritos, fruit salads, and tortilla soup also available.

This darkened dive bar offers tasty Mexican fare at unexpectedly low prices — in other words, a bit cheaper than you might expect given the prime location. Neither does it stint on surprising options for the area, including buche (pork stomach) and cabeza (beef head) tacos. A burrito that’s a rare East Village find features the dried beef machaca found in the Southwestern United States and also associated with the states of Sinaloa and Sonora.

The excitement was palpable when this San Diego style burrito carryout (okay, there are a few seats along a counter) right on St. Marks opened last year. The menu is evenly divided into breakfast burritos and specialty burritos, with the former often containing french fries. Who can resist fries in a burrito? Meat choices run to pollo asado, carnitas, and carne asado (respectively, chicken, pork, and beef) but there are plenty of vegetarian options, too.

This place is descended from a Queens bar with a full menu of Mexican fare, some of it unique to the state of Morelos. It’s no longer associated with the original, and the menu here is reduced, but you can still find good hand-patted antojitos like huaraches (shown) and tlacoyos, as well as great breakfast chilaquiles and burritos, though it doesn’t open till 11 a.m.

Right across from Tompkins Square, near the epicenter of the tumultuous East Village outdoor dining scene, this heavy-metal-themed bar via chef Alex Stupak specializes in Mexican spirits and drinks and offers a list of tacos centered on the namesake twirling cylinder of pineapple-marinated pork. Further options include a celebrated cheeseburger taco. All sorts of playful snacks fill out the menu, such as a corn dog with huitlacoche mustard.

Really, there’s nothing standing in the way of creating a great Mexican restaurant in a vegan vein, and Bar Verde — by chef Matthew Kenney — proves it. All the antojitos come out fine without meat and cheese, including the Oaxacan tlayuda, which arrives lushly strewn with mushrooms, guacamole, and jackfruit, with too many additional ingredients to count. Mixed drinks are another strong point.

This sprawling spot from the veteran restaurateurs behind Cookshop offers a veritable index of Mexican regional cuisines. The menu effortlessly hops from ceviches to tlacoyos to carnitas to a Oaxacan mixed-meat grill-up. Many of the antojitos, reinvented by chefs Marc Meyer, Vicki Freeman, Chris Paraskevaides, and Anna-Marie McCullagh, are whipped up in an open kitchen smack dab in the middle of the open-sided restaurant.

Not too long ago a taco counter appeared in the front of this classic Alphabet City bodega, with a menu of well-executed antojitos more expansive than most. Included are tacos dorados, burritos, slammin’ quesadillas made Mexican-American style with a pair of flour tortillas, tortas — and even cemitas featuring the correct roll, with papalo leaves that give the sandwich its distinctive flavor.