Oxomoco
- 128 Greenpoint Ave., New York, 11222, United States
- 30 - 75 USD • Mexican, Contemporary
Reserve a table
Take Away
Taco kits and cocktails available for pickup and delivery.
Oxomoco
- 128 Greenpoint Ave., New York, 11222, United States
- 30 - 75 USD • Mexican, Contemporary
MICHELIN Guide’s Point Of View
Don’t let the easy-breezy vibe here fool you. Oxomoco is a serious dining room, capable of great things in its wood-fired oven. The attractive interior feels like a resort, with a long bar, giant skylight to maximize the sunlight of such a narrow space, and outdoor patio. The room is lively and packed but always conducive to conversation.
Tacos are the main draw, especially when piled with the likes of tender flank steak or soft-shell crab. However, this kitchen team doesn’t stick to merely one dish or area of Mexico. Instead, they reach widely across a myriad of regions, always balancing abundance with fresh and vibrant flavors. The menu thereby tempts and tantalizes with such large and small items as the tropical hamachi agua chile and tlayuda crafted from smoky corn on a shell. Other standouts include the brined, fried and smoked “giant chicken."
Apprised diners know never to pass up on creative and clever delicacies like the hoja santa curd, accompanied by roasted strawberries, raspberry granita, and finished with spicy olive oil. In close pursuit is the deceptively simple-looking carrot cake that is garnished with burnt cinnamon and flaunts a profound complexity of flavors.
- m One MICHELIN Star: High quality cooking, worth a stop!
- ó Comfortable restaurant
Speciality
- Charred carrot tamal, green garlic and hoja santa mole
- Tlayuda Oxomoco with lardo, house string cheese, refried beans, salsa de pipicha
- Raspberry tres leches cake
Recipe: Lamb Barbacoa Tacos
Up your taco game at home with this recipe from Oxomoco’s Justin Bazdarich.
Greenpoint’s First Michelin Star: Oxomoco (Video)
A look inside Justin Bazdarich’s bright and airy Mexican restaurant in this New York City neighborhood.
Michelin Inspector Field Notes: January 2019
The latest thoughts from our Michelin inspectors.
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