New York is one of the world's top destinations for enjoying delicious food from different cultures and regions. We are proud to have some of the best Mexican restaurants, which can be found throughout the city. Another Michelin flare, the Oxomoco wood oven, produces fantastic fish, barbecue and “chorizo” tacos made with beetroot, not to mention one of the best steaks we've ever eaten inside or outside of restaurants specializing in meat. We've always liked their frozen drinks (despite the cold season, the apple cider and apricot and blueberry options are perfect for the season) and there are also many other cocktails, wines and beers available.
The owners of Bar Henry expanded to Queens with this Mexican restaurant with capacity for 40 people, specializing in regional cuisine from Cintalapa, Chiapas. The brothers Cosme and Luis Aguilar pay homage to their late mother with traditional dishes, such as mole de Pollo and the Cochinito Chiapaneco (pork ribs marinated with guajillo), which are based on their recipes. The spot painted white leads to a garden in the back. Inside the bustling graffiti room that clings to the sand of its 80s incarnation, the waiters of Alcatraz stalk tacos from the order counter at a speed that would impress an athletic coach.
Alex Stupak tacos are simple and are served on paper plates with side dishes that come in takeaway containers. Tortillas made with Indiana corn that are nixtamalized (the kernels are cooked in lime water and peeled) and pressed at home every day are thin and elastic, with a delicate sweetness of corn. This Cosme spin-off is more informal than the big hit of Flatiron, with a smaller but delicious menu. Start with guacamole and chilaquiles, add a couple of shrimp, eggplant or suadero tacos, dive into the selection of three sauces and you've prepared a feast.
Imbued with Mexico City's all-day restaurants, the 60-seat space features elegant black and oak furniture, a bar with white terrazzo tiles and green vegetation that covers the walls. The team behind Colonie goes from American farmhouse cuisine to regional Mexican cuisine with this 60-person canteen in Dumbo. The team prepares market-driven south of the border dishes, reinforced with ingredients prepared from scratch, such as homemade sausage and hand-pressed tortillas made with traditional corn. Named after her beloved 83-year-old grandmother, Carmen “Titita” Ramírez Degollado, the “matriarch of Mexican flavor” and owner of the legendary El Bajío in Mexico City, Casa Carmen is a new restaurant by the duo of brothers and co-owners, Santiago and Sebastian Ramírez Degollado.
With two chefs and a team of “mayoras” (esteemed older women) overseeing the menu, their traditional Mexican food focuses on recipes learned and improved by Titita. Choose typical dishes such as Pickled Duck Toast (pickled duck toast with refried beans and lettuce), Banana Empanadas with Beans (banana empanadas with charred chipotle sauce) and Pescado a la Veracruzana (rotating selection of fish, guero peppers, olives, capers and tomato sauce). Customers come to Oxomoco at Greenpoint for its modern aesthetic, a huge skylight, a cascade of hanging plants and a decorative bar, but it's Oxomoco's exclusive menu offerings that keep them coming back time and time again. This Michelin star restaurant, specializing in various regional cuisines from all over Mexico, is perhaps best known for its tacos, which can be filled with all kinds of dishes, from beetroot sausage to soft-shell crab and lamb barbecue.
However, make sure you don't overlook their other colorful offerings, such as trout aguachile and shrimp ceviche toast, all made in their signature wood-burning oven. With its elegant interior and intense pink awning, Ruta Oaxaca del Astoria may take a playful approach to its dining experience, but its authentic Oaxacan food is, without a doubt, delicious. The restaurant is especially known for its drinks (its offer of 2-for-1 brunch cocktails is unbeatable) and for spreading its dishes with delicious mole. Be sure to try their shrimp side dishes, which are served in half a sliced pineapple, as well as their chicken fritters.
Unlike some of the fanciest restaurants in Manhattan, the serving sizes here are generous and you're sure to leave satisfied. Recently, Álvarez traced the history of the Poblana community of New York in an essay for Eater, aptly titled “Anyone who says that Mexican food in New York stinks hasn't visited Puebla York.”. However, despite this bad-mouthing exceptionalism, New Yorkers have somehow managed to give up cowardly when it comes to the subject of Mexican food, a cuisine that inspires quixotic fans with its diversity of flavors and styles. According to Steven Alvarez, Mexican-American and English professor turned food writer, New Yorkers have no idea what they're talking about and are really missing out on it.
Gothamist is a website about New York City news, art, events and food, presented by New York Public Radio. At Mesa Coyoacán, chef Iván García's favorite regional Mexican place, driven by products, organic ingredients and proteins from grass-fed animals, are mixed into classic dishes inspired by his childhood in Mexico City. While Fonda's East Village branch was permanently closed during the pandemic, its Chelsea and Park Slope locations, along with a new branch in Tribeca, continue to serve Mexican food by chef and cookbook author Roberto Santibañez. While Poblanos have been present in the city's working-class community, especially in wineries and restaurants, their unique style of Mexican food has been largely overshadowed by the most popular versions, such as Tex-Mex and Cal-Mex.
With eleven locations in Brooklyn, Manhattan and Queens, this Mexican chain's famous Al Pastor tacos, known for their thinly sliced Mexico City-style pineapple dressed with pork, are very accessible to New Yorkers. Demographics aside, in a city dedicated to eating out, Mexicans have had an omnipresent and invaluable presence in restaurants, from dishwashers to waiters, cooks and, increasingly, chefs. Enrique Olvera's elegant haute cuisine dishes, impeccable, expensive and fresh from the market, are among the most coveted in New York cuisine. Even Adam Platt, food critic for New York Magazine, recently prefaced his recurring video series, in which he and his teenage daughter exchange their respective generational opinions on classic food, saying: “I don't think New York has good Mexican food.
As Casa Pública approaches its fifth anniversary, the restaurant's dedication to regional Mexican home cooking continues to transport diners to Mexico City (interior design inspired by art deco and all that). Amaranto, in Bushwick, Brooklyn, has a very informal atmosphere, but don't be fooled: this small, one-room, open-design place has some of the best Mexican dishes Brooklyn has to offer. New York is a land of superlatives, where both natives and transplanted people talk about their city with the conviction of Mohammad Ali. Typical Poblano dishes can be the taco placero, which translates as “market taco”, a reference to the place where these delicacies are usually sold in cities in southern Mexico.