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"Progressive mexican cuisine "
@marca.gdcll
"Waited over an hour to be seated (with a reservation mind you). However, staff were accommodating for the wait and comped our drinks along with giving us champagne and dessert on the house. The tasting menu was excellent with highlights being the veal brain taco, cod turnip, corn soba noodles and bonbon. "
@eatemup
"1 étoile Michelin. Restaurant mexicain"
@macreo
"$110 tasting menu; Bon Appetit 20 best new restaurants of 2024"
@mikeya
"1 Michelin star 2024 (new) On the edge of Chinatown, Chef Fidel Caballero is not holding anything back. Whether you sit at the kitchen counter for the ambitious tasting menu or order à la carte in the boisterous dining room, the cooking is a singularly original and bold celebration of Mexican cuisine. If anything, there must be an order of sourdough tortillas somewhere on the table. Made with Sonoran wheat and chicken fat, these delicate, perfectly griddled discs served with recado negro butter will lock in a return visit. Better yet, this won’t be the only course worth returning for. The likes of lobster nicuatole, black cod with salsa veracruzana, and sweetbreads with bitter almond foam make for lasting impressions. From the bar, find Mexican spirits and natural wines"
@nchavotier
"Corima is named for korima, a principle of communality central to the way of life of the Tarahumara people, who are indigenous to the Mexican state of Chihuahua. But, as you might expect from Caballero’s C.V., he pulls in elements that take the restaurant well beyond any simplistic category of “Mexican food”: a bit of France, a bit of China, a whole heck of a lot of Japan. Even the tortillas get a cheffy spin. Unconventionally, Caballero makes his with butter, rather than animal fat or oil, and adds a bit of sourdough starter for flavor. Before opening Corima, in a moody, rustic space on the bottom edge of the Lower East Side, the chef Fidel Caballero cooked at some of the city’s most enjoyably weird and cerebral restaurants, including a residency at Rhodora and a tenure at (R.I.P., sigh) Contra, the thimble-size, Michelin-starred downtown tasting-menu restaurant that closed late last year after a decade of service. Caballero, who grew up between El Paso, Texas, and Ciudad Juárez, just over the Mexican border, builds his menu on a foundation of northern Mexican ingredients and techniques—green chilis, flour tortillas, plenty of cheese."
@ronnierose
"Tortilla with expensive butter to try "
@catmarsch
"Botanas; shrimp sope; beef cecina; kampachi crude; hake; hamachi collar"
@ariwein