San Jeronimo Restaurant and Bakery’s sweeping menu includes fajitas; a torta Texana, layered with steak, chorizo, and jalapeños; and a glorious quesadilla Tex-Mex, stuffed with quesillo, rice, beans, and a choice of meat.
, even, as its kick came from chile de árbol, which is usually about five times hotter than a jalapeño. I made quick work of my jumbo drink.
The straw in the michelada is plugged with a nub of spicy tamarind candy and wrapped in more of the same.In 1998, Antonio Marquez moved from Puebla, Mexico, to Staten Island. For almost fifteen years, he worked as a busser at an Applebee’s and a TGI Fridays. In 2014, he and his daughter Sara Marquez-Sanchez opened a deli, Plaza San Jeronimo, in a neighborhood called Port Richmond, to serve the growing Mexican community.
Antonio Marquez and his daughter Sara Marquez-Sanchez opened a deli called Plaza San Jeronimo in 2014. In 2020, the landlord of a large restaurant on the same block invited them to expand the business., shelves upon shelves of queso fresco, dozens of seasonings—including powdered avocado leaves harvested and sent by Marquez’s mother, in Puebla—and even, or grasshoppers.
Their lease began that February. The first year was incredibly challenging, Marquez-Sanchez told me. “It was very much a struggle trying to justify restaurant prices for takeout,” she said. “The thing that ultimately helped us get through it was theFor Sopes, fried patties of house-made masa are topped with refried beans, lettuce, tomato, sour cream, queso fresco, and a choice of meat. and enormous.
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