To say that you can order nearly any Mexican dish you want at Cinco de Mayo isn't an exaggeration. Not only do they have a seemingly endless menu that includes burritos, sopas, enchiladas, and nearly 20 platos principales, but they even give you the option to build your own fajitas. The sizzling skillets are brought to your table with your choice of meat, such as lean grilled chicken or strips of skirt steak. If choosing from all these dishes feels like an impossible task, then opt for one of the many combination options, including Pancho's Trio, which has three different burritos blanketed in three different sauces.
One bite of Gabriela Hernandez’s cooking and restaurateur Artie Cutler knew he had to open a restaurant with her. Cutler, the mastermind behind such revolutionary restaurants as the Italian-inspired Carmine's and the Southern-inflected Virgil's Real BBQ, began devising the eatery. Meanwhile, Hernandez got to work on an authentic menu with the help of her family who, like the recipes that Cutler loved so much, came from the heart of Mexico. The doors of Gabriela’s Restaurant opened in 1992, and, despite Hernandez’s retirement, the staff continues to follow her traditional recipes today. The menu features such south-of-the-border favorites as fish tacos, empanadas filled with organic chicken, fajitas, enchiladas, and vegetarian chile rellenos, each in what Time Out New York describes as “heaping portions." To crown the zesty feasts, the staff curates a classic dessert menu of flan and fried ice cream, as well as an after-dinner tequila selection from their well-stocked bar.
Masters of impromptu rocking, the three-man band of Particle braids funky undertones of bass guitar with energetic keyboards and drums in an electronic-backed jam session. Bolstered by an underground following and a decade of playing together, the band grooves through hits from its album Launchpad with more chemistry than hydrogen and oxygen had on their first date. The seasoned trio, which has performed with Blackalicious and Grateful Dead founder Phil Lesh, will razzle and dazzle Mexicali Club's intimate lounge after openers Shwizz and The 45's warm up the stage with tunes as catchy as chicken pox.
La Frontera Mexican Grill?s chefs craft a robust menu of Mexican dishes from fresh ingredients to sate the appetites of diners waiting in the cozy eatery. The menu offers up a selection of classic Mexican items including quesadillas, burritos, flautas, fajitas, and enchiladas that help guests to experience the authentic flavors of Mexico without nibbling on a peso.
Chef and global restaurateur Richard Sandoval's innovative culinary style melds the precision of classically trained technique with the homestyle appeal of traditional Latin American flavors. Growing up in Mexico City, Sandoval first learned to cook alongside his grandmother as she prepared massive family feasts. He nurtured this passion at the Culinary Institute of America, which taught him the skills needed to forge contemporary French cuisine. However, in 1997, Sandoval decided to return to his roots and use those skills to prepare contemporary interpretations of the Mexican staples he remembered from childhood. Maya embraces this mélange of influences, and the menu "showcases some of the best Mexican food in the city," according to Fodor's. Although the chefs experiment from time to time, they mainly commit to faithful recreations of unmistakably classic dishes. The tableside guacamole can include inventive additions of smoky bacon or spicy crab, and the tequila-flambéed shrimp arrives with chipotle sauce as well as a black-bean purée. Dark, rich mole sauce adds flavorful complexity to a time-tested dish of roasted chicken, which the New York Times hailed as "the most impressive main course" in its 1997 restaurant review. The drink menu also embraces Mexican tradition, and it tempts diners with a selection of mezcal, sotol, and more than 125 tequilas. The bartenders even create their own flavored tequilas in-house by infusing the spirits with everything from jalapeño to roses and chamomile. Maya's terra-cotta-red and lemon-yellow walls add lively splashes of color amid the earthenware tiles and hardwood flooring. Crisp white tablecloths adorn a number of the stout wooden tables, although they don't distract from the collection of framed artwork that was custom-made in Mexico according to New York magazine and some guy who tried to touch them.
Mexican favorites meet Salvadoran specialties at Ranchito Victoria Restaurant and Bakery, which slings up both cuisines with equal aplomb for breakfast, lunch, and dinner. A traditional Salvadoran breakfast, or desayuno tipico, starts the day off right with heaps of refried beans, cheese, and cream crowned with two eggs. Later in the day, savory entrees of cheese-stuffed peppers, salted beef, shrimp in garlic sauce, and pork in adobo sauce steal back the spotlight. Traditional sweets round out the meal and include plantain empanadas and tres leches cake, which contains three different types of milk—just like Gladys, the cow responsible for all the world's Neapolitan ice cream.