Casa Carmen is a celebration of chef Carmen “Titita” Ramirez Degollado, and brings the rich flavors and traditions of Mexico to Manhattan’s dining scene.
The bustling neighborhoods of Chelsea and Tribeca in New York City now offer even more authentic tastes of Mexican cuisine, thanks to Casa Carmen. This exciting venture pays tribute to the famous Mexican Chef Carmen “Titita” Ramirez Degollado, her grandsons bringing her legacy – and the rich culinary traditions of Mexico – to life in this vibrant eatery.
Chef Carmen was born in Xalapa, which is the inland capital of Veracruz state. She is known for her homestyle regional cooking, which requires a lot of labor-intensive preparation. Over the years, her original restaurant has been universally praised, cementing it as the one of the best celebrating Mexican cuisine. And now, two of her grandchildren, Sebastián Ramírez Degollado and Santiago Ramírez Degollado have followed in her footsteps and continued her legacy by opening Casa Carmen. The first restaurant opened in Tribeca at 114 Franklin Street, near West Broadway. The second is located in Flatiron at 5 W. 21st Street, near Fifth Avenue. 
The Ambiance
Transformed by Mexican Interior Designer Luis Enrique Noriega and Architect Legeard Studio Casa Carmen boasts a traditional Mexican hacienda aesthetic, complete with terracotta-colored walls, handmade Oaxacan “barro negro” black clay pottery, and woven textiles for 105 guests in Tribeca. Meanwhile the newer Flatiron space is similar, donning a bronze glow, lined with barro negro clay pots from Oaxaca. However, this location includes some seating open to the street, perfect for al-fresco dining in the warmer seasons.
The Culinary Experience
Like the ambiance, the menus are also similar, both are led by Head Chef Ivan Gonzalez and emphasizes recipes from Abuela Carmen. Start with the legendary Plantain empanadas with refried beans. These are pleasantly soft and have a hint of sweetness and spice from charred chipotle salsa. Next, try the Enchiladas stuffed with chicken or vegetables, doused in tomatilla salsa with a hefty dollop of crema, dusting of Cojita cheese and a side of refried beans. Another must try is the Octopus with garlic oil, jalapeño, epazote, Mexican rice, refried beans, and tortillas. Both dishes are obscenely delicious.
While these main dishes are standouts, the true star is in fact a side called Esquites trufados. If you think what’s so special about corn, you’d be taken aback by Casa Carmen’s. Here, the dish is prepared with truffle butter, mayo, Cotija cheese, and chile de árbol. These additions make the dish a culinary experience everyone should have at least once. The perfect combination of sweet corn, umami flavor from the truffle butter, and a bit of heat from the chile makes it an actual work of culinary art.
For drinks, try the Paloma Diamante – a bright and refreshing tequila-based cocktail that is sure to impress. As this establishment focuses on authentic Mexican cuisine, it’s no surprise that most of their cocktail program is centered around agave-based spirits such as mezcal and tequila. Additionally, they have an extensive selection of Mexican wines, primarily sourced from the renowned Valle de Guadalupe and Parras regions.
For a more extensive and mezcal-drenched weekend meal, you can reserve a table for a few more people and make the Pescado a la Veracruzana and Pollo con Mole Xico as the centerpieces of your feast. The fish is a classic and beautiful dish from Veracruz, Mexico that combines ingredients such as güero peppers, olives, capers, tomato salsa, and cooking methods from both Spain and pre-colonial Mexico. A crisp-skinned branzino filet, in a sauce of sliced tomatoes, green olives, and caperberries, is fresh and will immediately transport your tastebuds to the historical port of Veracruz. On the other hand, the Mole, a staple from the town of Xico in Veracruz, features a complex and rich sauce served with a chicken leg and thigh that falls right off the bone when you’re ready to devour it.
As for dessert, don’t skip: the churros arrive in a brown mug, warm and dusted with granulated sugar. Two thick sauces of caramel and chocolate are accompanied for happy dipping. The perfect ending to a great meal.
Casa Carmen
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