Here's a roundabout way to get your vegetables: inside matambre ($10 per pound; my two slices were comped by the proprietor). The name of this Argentinean dish conflates the words "mata hambre," loosely, "kill hunger." Lots of carrot, and a little red and green pepper, can of course do only so much to quiet your appetite; it's the rolled flank steak and hardboiled egg that finish the job.
Though the owners of this grocery hail from Mexico — have a look at the refrigerated shelves, which feature a dozen brightly gleaming salsas and other condiments — the meat counter is run by a fellow from Argentina. Given the local demographics, over the years he's trained himself to prepare Mexican charcuterie, too, notably a ruddy, chunky blood sausage that you'd never mistake for morcilla.
El Molino 94-15 Roosevelt Ave. (94th-95th Sts.), Jackson Heights, Queens 347-455-3462 (Argentinean butcher counter) 347-612-4677 (Mexican grocery)
A Night of Film and Food Thursday, May 14, 6:30-??? Elinor Bunin Munroe Film Center, 144 West 65th St. (Broadway-Amsterdam Ave.), Manhattan www.JamesBeard.org/events/night-film-and-food-1 Tickets: general admission, $80; James Beard Society members, $65
Piña, mango, tamarindo, limon, fresa, frambuesa, and maracuya — if not by their bright colors alone, many of this raspado vendor's syrups can be readily identified by their Spanish labels. (You may know them as pineapple, mango, tamarind, lemon, strawberry, raspberry, and passion fruit.) As flavors for shaved ice, they're common to many Latin American countries. Most of them, and several more, can probably be had at the well-regarded Dominican grocery El Bohio, a half-mile to the east.
An eighth syrup, in an unlabeled container, was also available on the afternoon of my visit; recognizing it, I quickly guessed the previous home of the raspado man (and not woman; if there is a Mama Celina, she remained behind the scenes). The fruit in question is sometimes called naranjilla, or little orange, which describes its outward appearance, but as lulo, a name that seems to have an Incan root, the fruit is indelibly connected with Colombia. The greenish pulp, sometimes a very murky green, is used in a number of sweet and savory dishes; the flavor is often described as a very tart and acidic combination of lemon and pineapple. For my lulo raspado (small, $2), of course, that tartness was tempered by the sugary syrup. The color was washed out, too; condensed milk will do that.
Mama Celina Kiosk outside 89-45 Elmhurst Ave. (at Case St.), Elmhurst, Queens Afternoons in warmer weather
Mudbone's home base seems to be the bayou country of southeastern Queens. Their place of purveyance, on Saturday evenings, is at one end of a Corona parking lot, which affords plenty of elbow room for a proper crawfish boil, with several pots working in rotation. The sausage in my order (large, shown in detail, $10) was more Polish than Cajun, but slicing in different links is an easy fix — the flavor of the boil itself was in a good place. Heck, the Mudbone's boys could do all right just selling the corn.
Mudbone's Seafood Pot Queens International Night Market, New York Hall of Science parking lot (near 46th Ave. and 111th St.), Flushing Meadows Corona Park, Queens 718-359-0317 www.Facebook.com/MudboneSeafood Saturdays, 6:00-midnight, through October