EditorialA customer dresses their tacos with limes, cilantro and diced red onion at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialThe chef Boonnum Thongngoen pounds chiles, limes and other aromatics in a mortar to make papaya salads and other cold dishes, at Thai Cook in Queens, Dec. 28, 2019. (Jenny Huang/The New York Times)