Tempting cakes sweeten area near this Williamsburg train stop

The J train station at Flushing Ave. hits at the south end of Graham Ave., a busy Williamsburg shopping street with many new restaurants and bars. They’re great, but some of the best food in the area still comes from old favorites like these.

International treats

When Alma Lopez and her husband Juan Moa opened Princesa Bakery eight years ago, they were already building on 45 years of tradition. Up until their renovation, the spot had been the beloved Cuban and Spanish-Caribbean bakery called El Carousel.

Lopez and Moa are both from Mexico, but instead of starting over on their menu, they added to it. Princesa customers today can choose from cheesecake and ice cream cakes; the Puerto Rican pudding called tembleque; Dominican cakes called bizcocho; or Mexican tres leches cake and torta sandwich rolls. There’s also flan and soft bread called pan de agua eaten by almost everyone.

The best looking toast you’ve ever seen

Princesa Bakery also offers savory treats like these chilaquiles, a Mexican breakfast of fried corn tortillas covered in salsa, eggs and avocado. 

Princesa Bakery also offers savory treats like these chilaquiles, a Mexican breakfast of fried corn tortillas covered in salsa, eggs and avocado. 

(Byron Smith/for New York Daily News) Try the tres leches cake at Princesa Bakery.

Try the tres leches cake at Princesa Bakery.

(Byron Smith/for New York Daily News) The chocolate mousse cake at Princesa Bakery.

The chocolate mousse cake at Princesa Bakery.

(Byron Smith/for New York Daily News) Princesa Bakery can decorate your cake with toppers like these Minnie Mouse ears. 

Princesa Bakery can decorate your cake with toppers like these Minnie Mouse ears. 

(Byron Smith/for New York Daily News)

Most sweets are between $1.50 and $2.50, and everything is done in-house. “Everything we sell here, we make,” says Lopez. That includes a lengthy roster of hot food that you eat at a handful of comfy booths in the front of the shop. The favorite is the still the $6.50 Cuban sandwich, says Lopez, but tacos ($2.75) and Mexican breakfasts like chilaquiles (fried corn tortillas drenched in salsa, $8) are catching up.

Princesa Bakery: 94 Graham Ave., at Seigel St., Brooklyn; (718) 782-3822

Seasonal sweets

Daffodils aren’t the only things that show up with the year’s first warm days. Last week marked the 2017 return of Mi Carro de Piragua y de Yun Yun, the 15-year-old Dominican snow cone cart run by Ricardo Abril. The long name means, “My cart of piragua and yun yun” — piragua being the Puerto Rican name for snow cones, and yun yun a Dominican one.

Vegan desserts will tempt you near this Brooklyn J train stop

Ricardo Abril serves up snow cones at Mi Carro de Piragua y de Yun Yun.

Ricardo Abril serves up snow cones at Mi Carro de Piragua y de Yun Yun.

(Byron Smith/for New York Daily News) A child awaits his bright red snow cone at the cart called Mi Carro de Piragua y de Yun Yun. 

A child awaits his bright red snow cone at the cart called Mi Carro de Piragua y de Yun Yun. 

(Byron Smith/for New York Daily News)

When the weather is warm and dry, Abril freezes big rounds of crystal clear ice in an insulated cooler, then scrapes it into a fluffy mound in a plastic cup with a silvery tool known in Spanish as a raspador de hielo. The ices are $1 to $4, depending on cup size. They’re topped off with a pour of one of 12 flavors like bright blueberry and strawberry — for kids, says Abril — or more traditional homemade syrups like natural lime, coconut and tamarind.

Mi Carro de Piragua y de Yun Yun: Northwest corner of Graham Ave. and Moore St.

Nick Santiago runs Anibal Meat Market.

Nick Santiago runs Anibal Meat Market.

(Byron Smith/for New York Daily News)

Meats and more

There are butcher shops, and then there’s Anibal Meat Market, a neighborhood destination for traditional Puerto Rican specialties since 1968.

Sweet treats and vegan delights line this Brooklyn J train stop

Today the store is largely run by Nick Santiago, whose godfather Marcial Torres and father Angelo took it over from Anibal Nieves decades ago when he went back to Puerto Rico. “They brought me here when I wasn’t behaving,” Santiago says of his childhood, “and I’m still here.”

In the early days, the market focused on staples like coils of the annatto-tinged Puerto Rican sausages called longaniza ($5.99 per pound, sweet or hot). Prepared foods snuck in by the ‘80s, with the addition of the slow-cooked roast pork shoulder called pernil ($8 a pound). Its appeal — beyond crispy skin as crunchy as a cracker — is the adobo rub, a mix of paprika, oregano, garlic, salt and pepper. (You can buy that and sofrito — a mix of fresh herbs and sweet chilies called ajicito — by the tub here.)

A food plate at Anibal Meat Market can include everything from blood pudding to marinated octopus. 

A food plate at Anibal Meat Market can include everything from blood pudding to marinated octopus. 

(Byron Smith/for New York Daily News)

Today, there are three serve-yourself stations, including one with cold salads like marinated octopus ($10 a pound); one with finger foods like skewers ($3) pierced with fried chicken and crispy plantains; and a steam table with hot foods like the blood pudding called morcilla ($6 per pound).

Anibal Meat Market: 103 Moore St., near Humboldt St., Brooklyn; (718) 384-8355

Tags:
featured lifestyle
Williamsburg
eating along the j line
desserts

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