It’s the same dream every weekend. We’re on a curb, noshing a huarache, then — boom! — Mexican food nirvana vanishes (at least until the next Saturday).
The agony is over: Country Boys Restaurant, the first brick-and-mortar outpost of the famed Brooklyn food truck/cause of our guacamole-filled trances, is now open in Park Slope.
For the uninitiated, CB founders and Puebla, Mexico, natives Fernando and Yolanda Martinez started out as Red Hook Ball Field vendors with a stand-alone grill back in ’93. Nowadays, critics, Brooklyn Flea goers, and Mister Sunday partiers queue up for half an hour to get a taste.
Like the truck, the new digs are perfectly unfrilly (painted-on bricks, laminated tablecloths, family photos, a neon palm tree in the window) and huaraches steal the show. The oversize tortillas made from refried bean-stuffed corn dough (think thin, crunchy, squishy layers) come topped with meat (pork, carne asada), veggies (grilled scallions, lettuce), queso, crema, and salsa.
Tacos, gooey quesadillas, and chalupas are also available breakfast to dinner every day.
Country Boys Restaurant, 568 Fourth Avenue, at 16th Street, Park Slope (718-452-6079).
Photo: Loretta Hui / Flickr