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. The Bronx's Mott Haven neighborhood, which can be easily accessed by subway from every corner of the city, has become a hotbed of Mexican restaurants in the last decade and not just the Oaxacan jewel La Morada, which is also on this list. Santa Clarita was founded in 1971 as a Puerto Rican and Dominican restaurant, but it was transformed into a Mexican one with a charming taco window, a more formal indoor dining room and a relaxing porch that connected them. The shepherd cylinder that turns in the window is particularly good, but tacos dorados (tacos rollados), enchiladas, or anything with shrimp are also recommended.
El Mitote, which is named after an Aztec dance, focuses partly on street food in Guadalajara, the hometown of owner Cristina Castaneda, but it also offers classic Mexican food from around the country. An early afternoon brunch that is served every day can include tinga tacos with wild mushrooms, Ranchero eggs or chilaquiles, and an impressive bowl of red chicken pozole, as spicy as it sounds, served with cream-painted toast as a side dish. For Angelenos and San Franciscans who long for home, New York has a couple of Cal-Mex locations, the most important of which is Lupe's East L. 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).
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. Mexican cuisine in New York City has come a long way in the last half decade, and has expanded more and more as the different regions of Mexico are increasingly represented in the city. Alex Stupak's burgeoning contemporary Mexican dining empire includes Midtown's flagship restaurant, Empellón Al Pastor in the East Village, Empellón Taqueria in the West Village, and the recently opened Empellón Taqueria in Waterline Square, on the Upper West Side. Enrique Olvera's elegant haute cuisine dishes, impeccable, expensive and fresh from the market, are among the most coveted in New York cuisine.
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. It's a hot, sticky August day in Corona, Queens, and a taco teacher, a chef from Puebla and a food expert from Queens are looking inside the Tortas Neza food truck, analyzing owner Galdino Molinero's every move. It's exactly the type of establishment you'd easily find in the capital of Mexico (the owner, José Luiz Díaz, is from Mexico City) or, sometimes, in Los Angeles, but not in New York. If we look back, 40 years ago, New York's Mexican food scene was dominated by sizzling fajitas, cheese enchiladas and nachos, but the city now has specialized restaurants in many regions, rivaled only by Los Angeles in this country.
While much of the Mexican food in New York comes from the south of the country, Taquería Sinaloa comes from Sinaloa, a coastal state located in the northwest. .