The Best Mexican Restaurants in New York City

Chef Cosme Aguilar’s passion for food began in his hometown of Chiapas, Mexico’s southernmost state, where he was inspired by his mother’s passion for cooking. At Casa Enrique in Queens, the menu highlights the authenticity and simplicity of that region. There are familiar favorites like tacos and guacamole, but Inspectors encourage trying some of bigger plates for the most inspiration, like branzino prepared al pastor, marinated in guajillo and achiote, or braised lamb shank set in a fruity-spicy broth. Don’t miss the excellent mole which appears in several dishes, from chicken enchiladas to simple chicken and rice. For dessert, tres leches is a classic, sweet finale or just ask your waiter for another round of frozen watermelon margaritas.

Nestled on the edge of Chinatown, Corima offers an original and bold celebration of Mexican cuisine from Chef Fidel Caballero, who was raised between Ciudad Juárez, Chihuahua and El Paso, Texas. The menu showcases northern Mexican ingredients and techniques on the à la carte menu as well as on the tasting menu that’s served at the kitchen counter. However you proceed, be sure to order the delicate, perfectly griddled sourdough tortillas, made with Sonoran wheat and chicken fat and served with recado negro (black seasoning paste) butter. Other standouts here include lobster nicuatole, black cod with salsa Veracruzana and sweetbreads with bitter almond foam.

Cosme is the upscale Flatiron restaurant from global Mexican chef Enrique Olvera (of Pujol fame). At his dimly lit, contemporary space, the innovative cuisine is rooted in Mexican flavors and traditions while celebrating local and seasonal ingredients. That translates into dishes like fingerling potato tamal with Swiss chard and New York aged cheddar cheese, and Pekin duck carnitas for two, served with radishes, onion and cilantro and warm tortillas. Not to be missed is the much-lauded corn husk meringue, which channels fresh corn flavor in the best possible way.

Covacha is a spirited and deeply warm spot on the Upper West Side, welcoming locals, families and tourists (the nearby Museum of Natural History is a lure). The food is rooted in the traditions of western Mexico and inspired by Jalisco's ranchos. MICHELIN Guide Inspectors suggest beginning with crisp chicken quesabirrias, dipped into rich birria broth, then moving to barbacoa tapatìa: slow-roasted beef shank served with tortillas and brothy beans for a build-your-own experience that's unapologetically messy and full of flavor.

In the lively, bright, airy dining room at Oxomoco in Greenpoint, Brooklyn, myriad regions of Mexico are represented in dishes that balance abundance with fresh and vibrant flavors. Tacos are a major draw. Think maitake mushroom with herbed ricotta, morita-ancho chile salsa and black trumpet chips, or beef cheeks, roasted jalapeños and aguachile. Brunch brings another dimension with both savory and sweet options, like the Gloria pancake with cajeta pecan toffee and whipped butter.

Chef-owners and husband-and-wife Zack and Diana Wangeman, both from Oaxaca, opened Bushwick’s Sobre Masa with the purpose of promoting the land, farmers and seeds of Mexico; they most are passionate about creating a corn culture. They nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas, which then turn up in creative dishes like chicken liver tostadas with fennel and candied kumquats, and lamb belly barbacoa with fresh chepiche (a type of herb) salsa. Inspectors add that the vibrant, beautifully spiced salsas like avocado-lime, garlicky toum, chile de arbol and chile morita.

Taqueria El Chato is a very casual and unassuming taqueria in Brooklyn with just a few seats. The menu is fairly concise, offering tacos, quesadillas and vampiros: crisp fried tortillas with melted cheese, salsa verde and a towering heap of toppings. Don’t miss the pastor trompo (a vertical spit for cooking pork): tender al pastor with red salsa and a slab of sweet pineapple. Of note: the tortillas are handmade from corn that’s nixtamalized daily.

From the team at Corima, this casual all-day tortilleria and bakery in Park Slope, Brooklyn, makes housemade sourdough flour tortillas, which star in Chihuahuan-style burritos like a breakfast-style burnt ends burrito filled with tender pulled meat, scrambled eggs and cheddar cheese or the verde burrito featuring braised pork shoulder tossed with salsa verde and diced potatoes. As this is a bakery as well, don’t miss out on the house-made cinnamon rolls, generously coated in cream cheese frosting and finished with a sprinkling of sea salt.