Blowtorched tripe or cactus with chicharron? Longaniza on its own or mixed with suadero? These aren’t the type of questions New Yorkers are used to asking themselves in north Brooklyn, especially not on a residential side street of Greenpoint, but standing at the counter of Taqueria Ramirez, their answers are obvious: Order one of everything. This small taqueria with an even smaller menu — six items, most days — opened last summer, becoming an immediate hit for its tacos filled with stewed meats plucked from a bubbling choricera. There are a couple seats inside the restaurant, but if the weather allows, there are few better meals than the ones enjoyed here while standing with a plate of these tacos right out front.