Mexican street food is having a moment on Long Island. 6 must-try eats.

I have eaten oysters in Arizona, and I've eaten Mexican food in New York. I not only lived to tell the tale, but now I'm here to report I've actually found some pretty awesome stuff lately. And by stuff, I mean the Mexican food, not the desert oysters, which I would not dare to recommend to this crowd. 

These days a bean burrito in Babylon is every bit as good as the ones I devoured in the Sonoran border towns. A bacon-wrapped hot dog in Bay Shore brought me back to the streets of downtown Los Angeles, where roaming vendors grilled their peppers and onions in pork fat as masses of people marched by. A sesame-studded cemita in Hicksville made me want to book a trip to Puebla, Mexico, because who knew it had such a great sandwich game?

All of these standout dishes are found at casual spots; food trucks or small order-at-the-counter taquerias, often in Suffolk County. (OK, one of them is at a brewery.) So to show you how good things have gotten lately, here are six Mexican street foods that recently wowed me. 

Bean burrito at Taco Fresco

20 Railroad Ave., Babylon

They call me Andi Berlin-rito for a reason, and this is hands down the best burrito I've tasted on Long Island. Great flour tortillas, and one, maybe two great fillings is all you need. (Please, no rice.) The folks at Taco Fresco understand this, and are bringing in excellent Sonoran style tortillas from Tortilleria Nixtamal in New Jersey. Their burritos are small, which is very typical in the borderlands where the burrito is from, and arrive cut in half so you can take your nice photo. The carne asada was pretty tasty, but the real ones know that a refried bean burrito ($8.95) is the top-notch order. It's made with velvety pinto beans, not black beans, which don't belong in a burrito unless you're at Chipotle. More info: 631-983-8985, tacofrescony.com

Cali dog at Mama Rosita 

1654 Fifth Ave., Bay Shore

There are at least three varieties of Mexican hot dogs: the Sonoran dog, the Mexico City hocho and the Cali dog, also called a danger dog or L.A. street dog. All feature a fat hot dog wrapped in bacon that's thrown on the flattop and finished with spicy sauces. Taquero Mucho food truck's owner Max Carballo grew up in Los Angeles and recently added a weekend cart to his Bay Shore location. He's calling it Mama Rosita, after his grandma who he describes as an amazing cook. During a recent late-night visit, he'd just run out of peppers but he still loaded up the bacon hot dog with a boatload of nacho cheese, plus ketchup, mayo and mustard and then crumbled hot Cheetos ($9.50). It's a flavor bomb, and it brought me back. More info: 631-299-1391, instagram.com/mama_rosita_hot_dogs/?hl=en

Carnitas taco at Don Taco 

820 Horseblock Rd., Farmingville

Walking down Horseblock Road on a recent Sunday morning, I spotted a large copper pot through a window and almost did a flip in the air. It was a cazo, the typical cooking vessel that people use in Michoacan, Mexico, when they're preparing their signature carnitas. A cazo has a wide rim so you can fry various pork parts in lard for long periods of time, creating a juicy interior and crunchy exterior. Lots of people are doing carnitas on Long Island but Don Taco is the only one I've had that's made in the traditional way, where they take the fatty hunks out of the cazo and chop them on a thick wooden block in front of you. The carnitas tacos ($4.75) are available only on Sunday mornings, but they're so juicy, worth it. More info: 631-880-7205, instagram.com/dontaco__00_/

Cemita at Tacos los Cielitos 

390 Woodbury Rd., Hicksville

New York has its own regional Mexican food style, and if you had to nominate one signature dish, it would be the cemita. A Mexican sandwich of epic proportions, this particular torta hails from the Colonial city of Puebla, where owner Gregory Cielo and many other New Yorkers are from. His Hicksville taqueria prepares cemitas with sesame bread from Buzzanca's Bakery & Cafe in Jackson Heights, Queens. It's stacked with black beans, fried strips of beef milanesa, thin strands of queso Oaxaca and then a fan of buttery avocado, mayonnaise and sweet and spicy chipotle chilies ($11.95). There's also a pop of papalo, a Mexican herb that's got a zingy flavor similar to cilantro. When you bite in, your tongue registers a pleasing symphony of sweet, spicy, savory and rich flavors. More info: 516-396-0837, tacosloscielitos.com

Fish taco at Zeebo's 

Inside Bright Eye Beer Co., 50 W. Park Ave., Long Beach

It's fish taco weather right about now and the folks at Bright Eye Beer Co. are making one of the best ones I've had recently. Chef-brothers Sam and Zach Rabiner have set up on the second floor of the Long Beach brewery and put out a changing menu of tacos, burgers, and fries Tuesday through Saturday evenings from 5 to10 p.m. The selection usually includes a rib-eye taco and a battered halibut taco ($9) which was beautifully crispy and fresh out of the fryer. Salsas are fiery and on point here too, but the best thing about this taco may be the sauve corn tortilla, which is made fresh on-site from nixtamalized corn. More info: 516-543-5736, instagram.com/zeebos__/?hl=en

Machete at Tacos Leales 

495 Mastic Rd., Mastic Beach

Here's another reminder that when you step into a neighborhood taqueria, there are often better things on the menu than the tacos themselves. Huaraches, gorditas, chalupas and other Central Mexican street foods are often made from masa in-house, a step up from the store-bought corn tortillas that come with most tacos. The new Tacos Leales, a second location from Pablo and Teresa Leal, who own a spot in Eastport, even has a machete on the menu ($26.99). If you've never had a machete before, it's a Mexico City specialty that's like a quesadilla but three times as long, shaped into the agricultural tool used by farmworkers. This one is stuffed with juicy carne asada and strings of queso Oaxaca. More info: 631-729-3452, tacosleales.com/home.html