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Mexican Restaurant
4.3Google rating · 368 Columbus Ave, New York, NY 10024, USA
Closed
28 rated by the community · best first
this very soft overnight roasted beef shank is a staple from the streets of Guadalajara, with radish and jalapeño; brothy beans on the side. Get dirty! Make your own taco with your lovely hands
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crispy baby potatoes tossed with spicy salsa macha
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house-pickled seasonals with hoja santa oil
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soft and creamy, sprinkled with cotija cheese
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hard and nutty, and vegan
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white rice
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Made fresh with today's catch
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a colorful confit made of shaved golden beet, jicama, cured zucchini, jalapeño, dill-mint vinaigrette, chives, sesame seeds, sea salt
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grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors, with chipotle mayo, lime juice, cotija cheese, Tajín, fresh epazote, morita oil
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not a regular one, but one with a smoother texture, blackened tortilla and Chile ashes, smoky and full of flavor, yet mild in heat... but hey, you can always add more!
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Wow - it tastes like real pulled beef, but it's a veggie. Slow-cooked jackfruit with caramelized onion, tomato, and chipotle; pickled carrot and cauliflower, cured red onion, fresh cilantro, avo puree
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a mighty-fine crunchy black bean empanada filled with wild mushrooms, cheese, and huitlacoche, served over corn truffle sauce, onion, radish, tomatillo salsa, crema, cotija cheese, and tortilla ashes
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tossed with salsa macha, cabbage slaw, zucchini purée, onion, cilantro, salsa
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chef's taco of the day made with today's catch and our fresh salsas
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marinated in chile morita, red cabbage relish, chipotle aioli, cilantro
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simply delicious, served with fresh radish, onion, cilantro, salsa
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comes with crema, avocado, crispy tortilla, and a mild toasted Chile ancho garnish. It is one of our all-time favorites.
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nothing beats a classic: with romaine hearts, aged cotija cheese & panko crumbs. Add grilled chicken or cauli chicharron +6
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these rolled crunchy tacos are also called 'tacos dorados', they are served over two mouthwatering salsas: guajillo and tomatillo; topped with crema, cotija cheese, fresh radish, cilantro. Chicken $24 / Cauli Florets $23
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the iconic traditional dish from Jalisco is served in artisanal tortillas with birria broth on the side for dipping. Chicken $23 / 'Shrooms $23 / Beef $26
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chicken-filled with roasted tomato-morita sauce, cheese, crema, avo puree, radish, and cilantro; Don't worry veg friends, we also make them with wild mushrooms tinga and plant-based crema...bien requete sabrosas, compas!
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this emblematic, earthy dish dates back to the Mexica civilization. It is made with hoja santa, pumpkin seeds, and aromatic herbs. Our version is served seasonally with roasted squash, pickled chayote, green olives, charred spring onion, watercress and crushed almonds.
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Tía Felix always makes us happy with this sweet mole aged for 30 days, over a free-range half roasted chicken marinated in dry chiles, and cooked to perfection, with roasted baby carrots, pickled radish, cambray petals, and sesame seeds, rice on the side
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The iconic traditional dish from Jalisco, a rich broth made with a blend of spices, served with a choice of proteins slow-cooked in their own jus; onion and cilantro. Rice on the side Market 'Shrooms $28 / Chicken $28 / Beef $34
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this is our memory from the sunsets of the Mexican Pacific, a whole charred catch of the day, butterfly split, rubbed with achiote adobo; charred red onion, grilled pineapple, rice and beans on the side
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Artisanal heirloom corn
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AKA: Pico de Gallo
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'de amordidas' Whole hot roasted Serranos to bite with your food for an enhancing rancho experience
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