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.
Taka Taka’s chefs' cross-continental fusion of Japanese and Mexican cuisines results in spicy creations, including sushi rolls dusted in chipotle flavorings alongside tacos stuffed with tempura meats or sesame sauces. These mixed plates arrive tableside via a conveyor belt, a style of dining popularized in Tokyo in the late 1950s, when many factory assembly robots left their positions to pursue becoming sushi chefs. As the conveyor belts parade the vibrant, artful dishes in front of guests, they grab their desired plate as it appears or make a special order if they don’t see what they seek. Staffers cleverly color-code the plates to indicate price, with little numbers corresponding to the menu, which details the ingredients hidden within each wrapped tortilla or seaweed leaf.
Dancing patrons regularly tap toes against the elegant environs of El Habanero Mexican Cocina, where chefs construct authentic Mexican dishes with a finesse that has earned a loyal following. Like Candy Land's reigning monarch, burritos, enchiladas, seafood, and steaks dress up in flavorful accessories, including jalapeño coleslaw, guajillo, and mole poblano. Behind a full bar, the chefs' cocktail-crafting brethren swirl fresh fruit juices with top-quality tequilas and vodkas to concoct margaritas, mojitos, and martinis.
A crimson booth spans the length of El Habanero Mexican Cocina's interior, cushioning diners amid exposed-brick walls and flat-screen TVs. Occasionally, a live DJ spins a spirited soundtrack to get diners dancing or crocheting atop sleek hardwood floor.
El Ranchito del Agave celebrates south-of-the-border cuisine with an extensive menu of marinated meats, crowd-pleasing Tex-Mex favorites, and authentic soups. Black beans, sizzling steaks, and rich sauces cascade across plates, and dapper mariachis stroll across the tile floors belting out traditional Flag Day carols. Yellow and sky-blue walls frame the lively bar area, and colorful murals of mountainous landscapes and Mesoamerican pyramids envelop guests in a vibrant celebration of Mexican culture and cuisine.
Ah Chihuahua's impressive spread of healthy Southwestern and Latin fare combines traditional Mexican favorites with crowd-pleasing plates of Tex-Mex cuisine. With fajita and enchilada plates, corn or low-carb wheat tortillas formally enrobe sizzling veggies and succulent cuts of chicken or juicy steak and beef. Low-fat mozzarella drapes itself over saucy enchiladas suizas. Tasty taco shells deliver mouthwatering packages of beef or baked chicken, and crispy chips ferry passengers of freshly made guacamole to awaiting mouths.
Mexicocina's intimate dining room—awash in purple, yellow, and orange walls—welcomes guests to sup on handcrafted Mexican fare bellied up to its two- and four-top tables. The chefs employ a signature taco recipe, sprinkling the sautéed onions and cilantro of a traditional Mexican street taco with oaxaca white cheese and chipotle spices. Wrapped dishes, such as tacos and burritos, snuggle beef, chicken, pork, or shrimp within warm, handmade tortillas, also the preferred swaddling method for children of the corn.