Executive Chef Ricardo Camacho, of Añejo Tequileria y Restaurante Tribeca shares the 3 Mexican dishes you need to try before the summer ends.
There are many activities we’ve planned for the summer in New York, like eating a corn dog in Coney Island, pairing rooftop socializing with yoga and rose, and chilling in Central Park with a soft serve in hand. Check, Check and Check. But what’s not on your list, and should be, is the authentic Oaxaca, Mexican cuisine at Añejo Tribeca.
Inspired by his recent travels to Oaxaca Mexico, Executive Chef Ricardo Camacho of Añejo Tribeca has composed a menu of mouthwatering cuisine authentic to the region. For a brief background on the enriching region, Oaxaca is Mexico’s southern state filled with fresh produce, outdoor markets and an array of unique dishes. Whether it’s masa piled high with savory toppings, empanadas, or mole aka the melting pot of fragrant herbs and local chilies enriched with dozens of other ingredients.
At Añejo Tribeca, Chef Camacho refines the bounty of options to include a few tasty selects on their special menu. FYI along with the summer foods these will soon be replaced by the upcoming seasonal offerings. Something more in line with pumpkin spices and candy corn. See below for offerings:
- Memela: memelas are thick, toasted masa (corn) cakes sold by street vendors in Oaxaca as antojitos (snacks). Typically topped with fresh produce, Chef Ricky’s are topped with roasted asparagus, black beans, salsa arbol and quesillo.
- Watermelon Aguachile: Aguachile is Oaxacan-style ceviche. A refreshing bowl of fresh snapper, serrano chile, spring onion, watermelon radish and basil– perfect for the hot days of summer.
Passionfruit Flan: This fluffy pastry features maracuya (passionfruit), popular local Oaxacan fruit, drizzled with a mezcal caramel and topped with a cinnamon sugar totopo (corn chip).
The restaurant is simple and rustic, with bright, hand-painted Day of the Dead murals. Añejo Tequileria y Restaurante is located on in Tribeca, (212) 920-4770.