He and his team are already experimenting with a series of dishes included a guacamole-like dish made of charred eggplant, chiliquilla with burata and barbacoa rutabaga. New York, NY . It’s also one of the best places in town to score a vegetarian chile relleno, stuffed with cheese and smothered in a sprightly tomato sauce, shown here. “Taqueria” is perhaps too modest a term, since the current establishment occupies two storefronts, one of which doubles as a dance hall. Among other recognitions, Pujol occupies place 13 on the 50 Best Restaurants List. The playful menu can get wacky: a cauliflower al pastor taco, for example, or fish milanese or a kale tamal. Carnitas is a dish associated with the state, a pork confit that can be dry or almost soupy, here loaded into tacos and topped with guac (shown). Before he opened his first restaurant in New York, the chef Enrique Olvera spent time in Manhattan to study the restaurant culture. We found the team’s duck carnitas astonishing but were also surprised by their lamb belly and green mango, beet tetelas, uni tostadas (shown), and nixtamalized honey nut squash. Sure, there are moles, chorizo memelas, and the dressed flatbreads called tlayudas, but there are also hand patted tortillas, and tuna tostadas and shrimp tacos made therefrom, all washed down with beer and mezcal. This cozy and innovative spot near the Gowanus Canal partly specializes in Oaxacan food via chef T.J. Steele. Kitchen, where you can get cheese enchiladas in chile colorado, rolled potato taquitos (shown), chile verde, and a full range of bulbous Mission burritos — a Cal-Mex invention — in a trippy diner setting with a view of Sixth Avenue. Enrique Olvera is the real deal. In the event of a reservation cancellation, the Card Member will be subject to the restaurant’s cancellation policy, which will be communicated to the Card Member by Concierge at the time of booking. The space frequently fills with a fashionable crowd. Here’s a choice collection of New York City restaurants. Join the countdown of Latin America's 50 Best Restaurants on the Fine Dining Lovers live-stream on 3 December and find out this year's winner first. While much Mexican food in New York comes from the southern part of the country, Sinaloa is a coastal state situated in the northwest bordering the Gulf of California. His cooking is always changing; it draws ideas from everywhere, always reinterpreting and evolving, but with the roots in … Other good choices include monster tacos placeros, chilaquiles, and enmoladas (mole enchiladas). With its austere white facade, set back from the street and occupied by an open-air seating area, Oxocmoco channels LA’s outdoor Mexican cafes. The tacos are fantastic, served with grilled onions and jalapenos, including one of Brooklyn’s best versions of tacos arabes, a Pueblan favorite. The lively menu takes an almost scholarly approach to Mexican cooking, so keep an eye on the seasonal specials menu, where you may find an arcane duck mole from Oaxaca or chiles en nogada (shown) strewn with pomegranate seeds, all at modest East Village prices. Card members are not bound in any manner to participate in these benefits and any such participation is purely voluntary. Reservations are based on a first-come, first-served basis. This humble Pueblan grocery store provides an indispensable source of fresh tortillas, chiles, and other Mexican staples to its East Village neighborhood, but it’s also home to a tiny cafe in the back with a few tables. American Express shall have no liability whatsoever with regard to the same.American Express shall not be liable whatsoever for any loss/damage/claims that may arise out of use or non-use of any goods or services availed by Card member under these benefits. Skip to main content 372 Lafayette St, NoHo, NY 10012 (347) 662-3522 The beach favorite of grilled steak (carne asada) is also available, and either filling can be used to make a double-tortilla mula (shown), glued to its tortillas with cheese. Manta is the signature restaurant inside The Cape, A Thompson Hotel in Cabo San Lucas, México. In 2014, Enrique successfully broke into the US market with Cosme restaurant in New York, which was named best new restaurant of the year by The New York Times, and currently occupies place 25 Shown: beef enchiladas in a white mole. As a sort of casual counterweight to the formality and expense of Cosme, Enrique Olvera and Daniela Soto-Innes opened this small and sunny spot near Cooper Square. When Enrique Olvera arrived in town late in 2014 and established Cosme with co-chef Daniela Soto-Innes, it changed the way we viewed Mexican fare …

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