Monsignor?s has a fondness for crafting quality Italian entrees such as sausage and peppers over pasta and eggplant stuffed with ricotta. However, the menu also saves room for Spanish-inspired meals: flour tortillas envelop quesadillas, and saut?ed meats bulk up burritos. Diners can take their meals inside the bistro-style cafe, or head out to a garden decked with grape and fig trees and birdbaths that bubble over with vinaigrette for robins with sophisticated palates.
Before Ivan Garcia was tall enough to stand over the kitchen counter, he used to climb onto a chair and watch his grandmother and mother prepare large meals for their family. He eventually started pitching in, and by the time he left Mexico City, Ivan had a degree in culinary arts from Ibero-Americana University to supplement his more informal education. At Mesa Coyoacán, he recreates his family’s recipes with signature dishes such as chiles en nogada—a Poblano pepper stuffed with shredded pork, organic chicken, apples, pears, and peaches, and blanketed in walnut sauce and pomegranate seeds. Though the complexity of the entrees could be distracting, as Time Out warns, diners shouldn’t skip dessert or drinks. Sweets include churros with chocolate sauce, and aside from the impressive selection of blanco, resposado, and anejo tequilas, there are specialty cocktails such as a habanero margarita that was featured in GQ for its impeccable fashion sense.
It's a classic dilemma: pizza or tacos? Los Pollitos 3 provides a tasty solution with a menu combining hearty Italian dishes and spicy Mexican favorites. Guests can mix and match varied flavors, pairing appetizers of fried calamari with flautas piled high with pico de gallo. Main course dishes offer similarly varied choices ranging from freshly made pizza to chorizo-stuffed burritos and shrimp enchiladas, filling bellies while helping taste buds collect more stamps in their passports.
Oaxaca Taqueria captures the essence of Mexico's street vendors with authentic Mexican food made fresh daily with local and environmentally sustainable ingredients. Their devotion to all-natural meats and crisp garden-grown veggies hasn't gone unnoticed. The New York Times, Time Out New York, and New York Magazine lavished praise upon the food at Oaxaca's four locations, causing the food to become as full of itself as the patrons who frequent the eatery. Known for their light tacos and enchiladas, Oaxaca's chefs stuff carne asada, stewed chicken, and frijoles onto or into corn tortillas for entrees. They grill their Mexican sandwiches, known as tortas, on talera bread, and they serve heaps of their three entrees with rice and beans when catering. Each location boasts a daily lunch special featuring one of their three mainstays, which guests can with one of their traditional beverages such as jarritos or horchata.
Live music and the fragrance of baking pizza fill the warmly lit interior of CU 29 Copper. Whether nestled into a plush, old-fashioned sofa or sitting outside under burrito-shaped constellations on the patio, guests tuck into brunch, lunch, and dinner dishes that combine Mexican, Italian, and American cuisine. The brick oven's flames toss light onto gold, sponge-painted walls that pop with painted murals and brick archways. Bottomless mimosas, bellinis, and bloody marys prep brunch-time gullets for omelets, tacos, and desserts, and shrimp ceviche swims into the mouths of lunch and dinner diners. Forks can sink tines into organic quinoa salad, free-range chicken, or spoon rivals as they tour CU 29’s globetrotting dishes.
The red-brick exterior of Los Hermanos seems rather quiet, with its garage-door entry and painted block-letter sign. But inside, there is a flurry of activity. On one side of a Plexiglass wall, crew members bake fresh corn tortillas; on the other side, diners sit in a cantina, watching the process. Though some of the tortillas are packaged for retail distribution, others are used in the cantina for tacos and tostadas stuffed with veggies or one of six meats, including chorizo or spicy pork. As New York Magazine noted, “the delicately cooked fillings hardly need additional dressing”, but diners can scan the cooler for containers of homemade salsas.