Staten Island's El Poblano Farm, and its epazote and popalo, aim to bring the Big Apple out of the Mexican food backwaters.
A land of pizza and bagels, New York City isn’t known for its Mexican food. The shortage of perfect burritos and tacos from the culinary landscape is one of the city’s few missing cultural advantages. Visitors (West Coasters, in particular) gleefully point it out. While the situation has improved in recent years—thanks to the city’s Mexican population boom and the trendy state of the taco—a farming project on Kickstarter highlights an overlooked reason for the dearth of great Mexican food in New York City: little access to the traditional herbs and vegetables that give Mexican cooking its soul.