The skewered, charred grilled corn on the cob is served steaming hot and topped with lime, queso cotija, chili powder, and house spicy mayo.
This 100-year-old shop is still the place to go for the city’s finest Jewish fare, and the timeless combo -- sesame bagel, schmear, and smoked salmon cut whisper-thin by expert fish-slicers -- is the best thing on the menu.
The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, the secret’s in the white sauce.
Street vendor Maria Cano’s Colombian specialty -- a griddled corn cake stuffed with gooey salted queso -- catapulted to fame during her elusive late-night runs in Jackson Heights.
Having graduated from her street cart, you can now order the dish at a brick-and-mortar spot on Roosevelt Avenue.