The 5 Best Mexican Restaurants in the Bronx

Calling all taco lovers.

Regardless of what some in SoCal may say, New York City is filled with tons of great Mexican restaurants.

Whether you’re craving classic tacos or looking for something more refined, here’s where to get the best Mexican fare in the Bronx.

(Photo: @NYCFoodPhoto.)
(Photo: @NYCFoodPhoto.)

Estrellita Poblana III

“The Arthur Avenue area may be known as the artery of the Little Italy of the Bronx, but a Mexican restaurant shines here with its fluffy tamales loaded with tender, fragrant corn and so much more. The small interior is brightened with gold walls, a fuchsia ceiling, and three stars set in the coffered ceiling. Exposed brick and a semi-open kitchen complete the comfortable scene. Conversation is common between the pleasant servers and other diners, as searing-hot sopa with shredded chicken and a nest of fideos is placed on an immaculate table. The bistec Estrellita is served with a fiery habanero sauce, topped with pico de gallo and flanked by a side of rice and beans. Flan is a lovely finish—though that generous steak may fulfill even the heartiest appetite.”

El Molcajete

“This bright, cheerful Mexican gem can be found in the Soundview section of the Bronx, which was once upon a time lined with Italian flags, bakeries, and butchers. Today, you'll find a global collection of restaurants, including Mexican hot spots, pan-African grocery stores, Puerto Rican lechoneras and Dominican diners. Breakfast at El Molcajete kicks off with delicious egg sandwiches, with a south-of-the-border twist. Lunch brings mouthwatering tacos, tortas and cemitas—served with smoky red and spicy green sauces on the side. Don't miss the sumptuous gordita, a thick masa cake filled with luscious pork and then floated with cilantro, smooth crema and serrano peppers; or the tender cabeza de res (cow head) and gamey barbacoa (barbecue goat) tacos.”

(Photo: Mexicosina Facebook page.)
(Photo: Mexicosina Facebook page.)


“The light-filled interior of this Mexican powerhouse sitting on a quiet corner is a busy amalgam of rustic artifacts, wolf taxidermy and the Virgin Mother in all her glory with flowers and votives at her feet. And those huge jars of jamaica, horchata, and the agua fresca del dia are just as tasty and refreshing as they are decorative. If they have the tlayuda, order it. Its crunchy paper-thin base is smothered in a veritable fiesta of refried black beans, chicharrón, lettuce, queso Oaxaca, crema and much, much more. Other equally terrific specials have included chivo, a rich goat stew in an intense habanero-spiked consommé, or tender and fatty lamb barbacoa tacos. Cold accompanying salsas are so divine one could skip the chips and just eat them-with a spoon.”

La Morada

“Tucked among the many Willis Avenue bodegas, this sweet spot stands out for its authentic Oaxacan food. It's a homey, no frills sort of place that welcomes everyone, and the owner loves to chat about the traditions behind this region's cooking—or history or art as evidenced by the impromptu lending library that has emerged in the comfy back seating area. This part of Mexico is known for its incredible moles, so sample a wonderfully complex red pumpkin seed version (pipián rojo de pepitas) with pork spare ribs. Another, the glossy mole Oaxaqueño, arrives fragrant with cloves, tomatillos, plantains, peanuts and chocolate, served over chicken. Don't miss the wildly fresh tamales either, filled with silky chicken, spices and covered with a rich tomatillo sauce.”


“This fantastic Mexican jewel is proof you don't need a lot of flash to produce honest, authentic food. The décor is simple, but Patron takes its food quite seriously, and the fragrant, bustling open kitchen lends it a wonderfully homey, informal vibe. Next door, a full-fledged market offers some of the best mangos in the Bronx, amongst other treasures. Daily specials on the board complement the short (but sweet) menu: think aromatic pipián verde paired with tender braised chicken; or brick-red caldo de res, a comforting beef soup served with fresh corn tortillas. Come fall, don't miss the impressive chiles en nogada, a bright green poblano with walnuts, fruit-laced picadillo, and a beautiful cream sauce studded with tart and juicy pomegranate seeds.”

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