The Best Mexican Restaurants in New York City

First things first: order a mezcal from the massive selection, then settle in to peruse the list of small plates. Arctic char tostada is a classic, but the scallop ceviche with cherry tomato is sure to garner a serious following. Other winners include meltingly tender birria, best with a side of warm tortillas. The handsome and none-too-sweet tres leches cake is a required finale.

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.

Duck carnitas, though pricey, are impressive with their perfectly cooked and crisped duck and eye-catching cast iron skillet plating, but it's the flavorful sweet, spicy, and nutty cobia al pastor that is an utter delight. This cooking is clever, and, at times, surprisingly delicate. Husk meringue, filled with corn mousse, is a dessert staple. 

The tequila selection here is a perfect companion to the Jalisco cooking. It's not your typical Mexican menu: think of everything from delicious and messy shrimp ajillo with hollandaise to torta ahogadas with birote salado, pork and oregano-spiked tomato sauce. Every item offered here is an amalgam of smoky, sweet and unique flavors. 

The street food of Mexico City inspires Chef Cassandra Rhodes’ concise, well-conceived menu. Authentic tacos and antojitos pepper the carte, alongside homey creations like braised chicken salsa verde enchiladas, smothered in melted queso Oaxaca; or braised octopus tostadas, paired with mandarin salsa. Save room for irresistible churros, served with chocolate- and cinnamon-caramel sauces.