Oxomoco
Don’t believe anyone who tells you NYC doesn’t do Mexican food well. The city now rivals—dare I say it?—Los Angeles for the quality and variety of its south-of-the-border eats. And this may well be my favorite of the crew, both for its evocative setting—with high rough-hewn white walls and an abundance of hanging plants, it captures the spirit of Mexico’s colonial cities—and its authentic fire-kissed Oaxacan cuisine. The spices will engulf your tongue, and the fabulous steak tartare comes with a sprinkling of fried grasshoppers. Especially recommended: lamb barbacoa and squash-blossom tacos, and masa-fried cauliflower in mole sauce. Be careful on the margaritas: They’re potent and huuuuuge.
Don’t believe anyone who tells you NYC doesn’t do Mexican food well. The city now rivals—dare I say it?—Los Angeles for the quality and variety of its south-of-the-border eats. And this may well be my favorite of the crew, both for its evocative setting—with high rough-hewn white walls and an abundance of hanging plants, it captures the spirit of Mexico’s colonial cities—and its authentic fire-kissed Oaxacan cuisine. The spices will engulf your tongue, and the fabulous steak tartare comes with a sprinkling of fried grasshoppers. Especially recommended: lamb barbacoa and squash-blossom tacos, and masa-fried cauliflower in mole sauce. Be careful on the margaritas: They’re potent and huuuuuge.
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