03/18/14 10:19am

Mission Cantina’s Togarishi Chicharrones are a Flavor Bomb

MISSIONCHICH

Psychedelic chicharrones by way of the South and Japan.

For the past two months my fellow ink- and grease-stained wretches have all been abuzz about Danny Bowien’s new spot Mission Cantina. I’m still smarting from the loss of Mission Chinese, but decided to put my sorrow aside and check out his new joint. The first thing I noticed was that it gets really crowded on a Saturday night. The second was the comforting aroma of fresh masa. I tried several of the teeny tiny tacos—my favorite was the suaderos ($6.50), beef brisket braised in lard—but the dish that really made me sit up and take notice was the chicharrones ($7).

Crackling—whether chicken, duck, or, in this case, pork—is one of my favorite snacks. Bowien’s airy sheets of blistered pork skin get a Japanese/down home spin thanks to the addition of togarishi pepper and pimento cheese. Salty, crunchy, cheesy, and spicy I could not stop eating them. On my next visit I think I’ll try the creamed masa with spicy collard greens and get some of Bowien’s psychedelic crackling to throw on top.

Mission Cantina, 172 Orchard St., 212-254-2233

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