El Paso Taqueria on 103rd and Lexington sells some of the best Authentic Mexican food outside of Queens. They have a take-out place with limited seating across the street from the main restaurant which sells wonderful food. Their chorizo tacos and tortas are outstanding.

Have you ever had goat? The kind that falls of the bone, melts in your mouth and leaves your palate with a pleasant hint of oregano and spice? If you haven't or were wondering when you'd finally find good barbacoa in NYC, then you must absolutely come to Tulcingo.

Tulcingo's barbacoa is served on Saturdays and Sundays, so plan your trip accordingly. Order one each of salsa verde and salsa roja to drizzle over the barbacoa. The salsas are very spicy and tasty, specially the salsa verde which comes with little chunks of avocado and freshly chopped cilantro. I recommend you walk a couple of blocks to buy tortillas from Tortilleria Nixtamal (www.tortillerianixtamal) to make tacos at home for a wonderful weekend treat.

If it is winter, try champurrado (Mexican hot chocolate with corn dough); theirs is my favorite, a little tangy, low in sugar and milk and high on chocolate. I'm unable to resist buying myself a cup when I pass by.

I do not give Tulcingo 5 stars because the quality of their bread is not consistent (they seem to lose a baker each week!) However, I do recommend their cuernitos (Mexican croissant) and chocolate pound cake.

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Tortilleria Nixtamal
104-05 47th Ave, Queens, NY 11368

Tulcingo Deli
40-36 National St, Queens, NY 11368

I use dry chiles a great deal in my kitchen, specially when tomatoes go out of season. I am concerned that the chiles I buy are being planted and harvested by people who are underpaid and mistreated. I would love to buy chiles directly from small producers in the US or abroad, but haven't found any. Do do you guys know a good source?

Molly Wizenberg's (of Orangette) banana bread with chocolate chips and candied ginger. I couldn't find the recipe in her blog, but elsewhere: http://goo.gl/XdT0k

I agree with the crowd here. A sparkling rose would work best. A Reisling on the sweeter side such as Polka Dot would do as well.

This is interesting. How did you keep the guacamole from darkening?

Thank you everyone for your wonderful suggestions! I will try adding roasted tomatillos as some of you suggested. I am a sucker for chilpotle and for bacon, so that recipe is a must. Plan to substitute the usual red onion with shallots, and the roasted avocado and wasabi? Now that one I am going to make, but not for Superbowl because I am to have it all for myself.

Thank you again!

Your suggestion is awesome! Thank you. I am a huge fan of cumin, so I will definitely be trying this one.

I've relied on the same guacamole recipe for years: red onions, chopped serranos, cilantro, lime juice and salt. I am looking for some variations for Superbowl Sunday. What's your favorite guacamole recipe?

Brittle chiles aren't inedible, just difficult to work with. Stemming and seeding dried chiles in an exercise in patience. I would just soak them in water a bit longer.

Good luck!

By the way, if any of you know if small-scale farmers in the US or Mexico that produce dried chiles, please let me know. Thank you!

Roasted quail with rose petal jam; that was the dish that turn everyone on fire in the movie "Like Water for Chocolate" (do a quick google search for it). Serve it with roasted potatoes and rose sparkling wine.

If interested in basic Mexican cooking, get a copy of Rick Bayless' Mexican Kitchen.

Great suggestions by E Eto. I would only add stopping at Coatzingo Bakery and getting a few pieces of some of the most outstanding Mexican bread in town. Try their conchas, gusanos, acordiones or hojaldre with a cup of steaming champurrado.

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Coatzingo Bakery
76-11 Roosevelt Ave, Queens, NY 11372