Set the scene.
Corima is redefining Northern Mexican cuisine on the edge of New York City’s Chinatown.
The brainchild of Chef Fidel Caballero, Corima is a thrilling testament to his global culinary experiences and the flavors of his upbringing in Ciudad Juárez, Mexico, and El Paso Texas. The name “Corima,” meaning “circle of sharing” in Northern Mexican culture, perfectly encapsulates the restaurant’s spirit: a place where ingredients and ideas are shared freely.
With a commitment to embracing time-honored methods while pushing the boundaries of modern cuisine, Corima promises a dining experience that seamlessly bridges the past and future.
What Chef Fidel and his team are crafting clearly strikes a chord; Corima has already earned its first Michelin star.
What can we expect from the food?
The gastronomy here is a masterclass in innovation and tradition. Chef Fidel’s approach to Progressive Mexican cuisine goes beyond the expected, blending Indigenous flavors from the Chihuahuan Desert with cutting-edge techniques drawn from his time in kitchens across the globe.
Diners can opt for a table within the intimate dining room to indulge in a la carte dishes, while the lucky few who secure a seat at the Chef’s Counter will embark on a one-of-a-kind tasting journey. Perched along the unfussy, steel bar, guests are treated to a front-row view of Chef Fidel and his team as they work their magic, cooking over open flames and manipulating components of each plate with surgical precision–a symphonious performance.
No matter where guests are seated, each plate is an intersection of old and new. Dishes on both menus shift with the seasons and the availability of local and regional ingredients. One mainstay, however, is the sourdough flour tortilla with a special butter; most recently, it’s served with a velvety recado negro variety.
Some current a la carte standouts include beef cecina tlauya with salsa veracruzana and edamame guacamole sprinkled with crispy chapulines; and the chicories salad, which balances the sweetness of pickled quince and persimmon with the savory crunch of pepita praline. The duck enmoladas, rich with black garlic molé and chicharrón, are blanketed in cotija foam.
For those seated at the Chef’s Counter, the 13-course menu showcases dishes like squid ink buñuelo with beef, bone marrow, uni; and the turbot with totomoxle dashi and chanterelles.
It’s imperative to finish with dessert. There’s something for every palate, with three options that feature chocolate, fruit, or savory indulgences. Plus, freshly baked chocolate chips are presented along with the check.
Tell us about the drinks.
The beverage program complements all with a curated selection of agave-based spirits and craft cocktails. Favorites like the Vaquera Tears (mezcal, Montenegro, and tres leches) and the Amigo Man (sotol, tepache, chili, and lime) showcase the versatility and complexity of Mexican liquors.
Corima’s expert mixologists can curate a special pairing experience of Corima’s extensive agave spirits collection, including sotol and destilado de agave, for those seeking deeper exploration.
Final thoughts?
Corima’s quick rise to acclaim speaks volumes about its impact. In less than a year, the restaurant has earned numerous accolades, including a nomination for a James Bear Award and the aforementioned Michelin Star. With a dedication to excellence, Chef Fidel and his team continue to push the boundaries of modern Mexican cuisine, making Corima a must-visit for culinary enthusiasts.
Top Takeaways:
Location: Chinatown / Lower East Side
Address: 3 Allen Street, New York, NY
Cuisine: Northern Mexican
The vibe: Refined yet unpretentious, culinary artistry meets warm, communal hospitality in a setting that’s modern yet traditional.
Pricing: $$
Takes reservations? Yes – Resy
Our favorite dish on the menu: Corima’s offerings change with the season. Order multiple dishes and step outside of your comfort zone.
The attire: Smart Casual
Breakfast, Lunch, or Dinner: Corima is open for Dinner Tuesday through Saturday from 5:30 PM to 10:00 PM.
