This week’s restaurant reviews

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The foundation of Cinco de Mayo's tacos: house-made

The foundation of Cinco de Mayo's tacos: house-made corn tortillas. (Feb. 10, 2013) Photo Credit: Randee Daddona

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The dish on Long Island's restaurant and food scene.

Joan Reminick reviews Cinco de Mayo in Calverton. “You know a Mexican restaurant is serious,” she writes, “when the menu includes pig's ear, tripe and tongue tacos, along with the more gringo-friendly chicken and shrimp. Upping the authenticity quotient at Cinco de Mayo: a chef who goes so far as to make his own soft corn tortillas.”

Peter Gianotti visits Ting in Huntington, the successor to Dao and Legacy. “Ting refreshes and expands the Asian-fusion theme,” he writes. “It takes over with confidence, ambition and often excellent food.”

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