In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week: where to go, what to order, the best time to stop by, and everything in between. So, whether it’s authentic and traditional Korean classics in the Big Apple or Montreal-style smoked meats from a Toronto deli, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Conceptualized to bring consistent (and good) Mexican food in a casual atmosphere to New York City, Gordo's Cantina has become one of Bushwick's most popular hangout spots. Powered by Chef Reyna Morales, diners can expect classics from Mexico City like black tiger shrimp tacos and roasted poblanos.
But don’t take our word for it, check out what our Inspectors had to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Gordo's Cantina?
Mole Oaxaqueno (Enchiladas stuffed with shredded chicken drenched in Oaxacan black mole with a side of rice and black beans), or any of our open-faced quesadillas (caramelized chihuahua cheese, corn tortilla, choice of filling, topped with onion and cilantro)!
Mole requires a whole process and requires labor and experience, but most of all love for cooking and knowledge of Mexican cuisine. We are really proud of our mole that is consistent and surprises people that have had mole before but nothing like an Oaxacan Mole with a hint of spice and our personal touch.
What price range can customers expect at Gordo's Cantina?
We have appetizers starting around $8.00 going up to $24.00. Dishes range from $14.00-$26.00.
When is the best time to stop by?
Lunch is pleasant because there's plenty of room. Brunch is also a nice time. Dinner on the weekend might be a wait (usually no more than 45 minutes), and it's a lively, busier, and slightly louder atmosphere.
What is your goal with Gordo's Cantina?
We want to keep providing a great culinary experience in a no-frills comfortable environment, with hospitality that characterizes us.
How would you describe your approach to food and cooking?
We are not trying to reinvent the wheel. We tried to take dishes just the way they are served in Mexico, without reinterpreting or adding too much to them. Simplicity sometimes is harder to achieve than complexity.
How did you conceive of a menu that is delicious, yet good value?
It's all in the love put into the cooking. Between our team's talent and creative direction, we have ended up with a simple menu that provides good value, and is flavorful and satisfying!
How have you been able to maintain your standards with the rising cost of ingredients?
We've had to slightly tweak some dishes, but we try to push through the rising costs to keep our prices. An example is hibiscus flower—we use it to make fresh juice for our margaritas. We now also use the cooked flower for dishes and garnishing to balance out costs. We run specials daily with different ingredients in season which also helps on food cost, and also gives us the opportunity to feature a seasonal menu.
Hero image: Gordo's Cantina
