Can you give us a little introduction? Who are you? How did you meet? What do you do?
Tania: Hello we are Tania Apolinar and Giovanni Cervantes, we own Taqueria Ramirez, and now Carnitas Ramirez along with two other partners Yvon and Kari.
We are both from different regions of Mexico, I am from Torreón, Coahuila and Gio is from Mexico City.
We both come from creative backgrounds, photography to be specific.
Even though we met in New York and that we moved here during different years, we both came here with the same dream: be able to work in what we love. For some reason, it just seemed that New York was the place to do that.
Circumstances changed, particularly during the pandemic. We had already been working together for quite some time. First we formed a strong and fun friendship, then we became lovers, now we are married!
In 2021, we decided it was time to change professional paths. Giovanni was born with a talent for cooking, and I have a good vision for design and production. We are both very hard workers. That’s how we decided to team up to create Taqueria Ramirez.
How do you balance innovation and tradition in your menu? Are there any dishes that really show off this balance?
Gio: We do in fact try to always prioritize tradition on top of innovation. I think its most important to have that always as a common guide for everything we do. I think innovation is present with everything else that isn’t food, like the ways we apply interior design, the machines we use to cook, the language we use to communicate our brand and identity. Foremost, the taste of our food will always carry on the traditions of our unique culture.
What role does community play in your business, both in Greenpoint and the broader NYC? Especially now that you've opened in the East Village?
Gio: Community is everything for us, diversity makes it even greater and more substantial. A big part of what we do is create emotions and feelings that have no boundaries between cultures. Food is one of those things that doesn't need to be explained. It needs to be experienced and new culture arouse from it, specially when people aren't familiar with what you are doing. We love our people, the new and the ones that have followed our steps now in East Village.
What are some of your favorite places to eat and explore in Brooklyn when you're not busy at the taqueria? What about in Manhattan?
Tania: We should definitely explore more in terms of restaurants, because we usually tend to visit the same places all over again. We don’t go too far to eat. For example, on our only free day, we almost always go to Cafe Mogador in Williamsburg for lunch. It’s just so good and consistent every time. El Pingüino here in Greenpoint is one of our favorites too. The oysters, the martinis, the fresh seafood and conservas.
Salsa Pizzeria for pizza. Forma Pasta for fresh delicious pasta. Now that our friends from Mariscos El Submarino opened in the neighborhood we go there a lot. Samurai Mama is solid too. Those are some of our regular spots.
We are now going to Manhattan more but before the new restaurant we almost never visited. If we are hungover we enjoy a spicy aguachile in Los Mariscos at the Chelsea Market, their micheladas are top. I love Buvette because it is so cute and the breakfast there is amazing!
You guys are so cool and fun to work with! How do you think your personalities have played into the success of Taqueria Ramírez?
Tania: Jaja, we try not to take it too seriously in a way. That’s how it is in Mexico. It’s casual and fun and we try to make our own rules. We also like to party. I think people can see that and relate. It’s a vibe you can feel on how we communicate what we do, and in the people that work at the taqueria everyday.
I believe that you attract the energy that you give to the world.
The specials on the menu at La Plaz at The Standard High Line are Gorditas— the Gordita de chicharron prensado and Gordita de requesón. What inspired you to develop these recipes for La Plaza?
Gio: I wanted to make something that people in NY are less familiar with. Gorditas de chicharron have a very special place in my identity growing up in Mexico City and they are also simple to make, so it is a great dish that someone curious enough can say, I’m gonna try to do this at home! I wanted to offer something approachable, doable.
Any tips on exploring the cuisine when visiting a new city?
Follow your nose. Pay attention to where people are and if it’s a busy place. If it’s busy and it looks like an old school place, it's almost guaranteed it's going to be good.
What are your favorite cities to travel to for eating? relaxing? partying?
Almost anywhere in Mexico you can do all three. Like Oaxaca City or the coast of Oaxaca. Mexico City, of course. Mazatlan, Sinaloa is a classic to go if you’re from the North.
Fuck marry kill: Greenpoint, East Village, West Village
Fuck: West Village
Marry: Greenpoint
Kill: All the rats on all those three neighborhoods
East Village would be the mistress.
