100 West 83rd St. (Between Amsterdam Ave. & Columbus Ave.) New York, NY 10024
212-580-6200 212-580-MEXI (6394)
STEP ONE-PICK YOUR STYLE Burrito- Flour Tortilla w/ Black beans, Yellow Rice, and Salsa
Tacos- Soft Corn Tortilla w/ Meat, Pickled Red Onions, and Salsa
Rice Bowl- Choice of Meat w/ Toppings over Yellow Rice
Salad Bowl- Choice of Meat w/ Toppings over Salad Greens
Nachos- Choice of Meat w/ Toppings over Tortilla Chips
STEP TWO-PICK YOUR MEAT
Birria- Lamb and Beef with Mixed Dried Chilies, Braised for 16 Hours
Carne Asada- Grilled Steak Marinated in Fresh herbs and Garlic
Carnitas- Beef and Duck Confit
Chicken Breast- Charbroiled and Marinated in Secret Mayan Spices w/ a Citrus Aroma
Mexikosher NYC is New York’s first authentic Kosher Mexican restaurant and renowned Chef Katsuji Tanabe’s sequel to his first similarly themed restaurant in LA. This hot spot is located in Manhattan’s Upper West Side and opened in August of 2016. The simple space with red and black accents lends itself well to the casual, fast-paced, Mexico City-Meets-Manhattan feel. Here, patrons build their own tacos, burritos and Mexican bowls with savory proteins, vibrant toppings and a surprisingly large array of sauces. Your tolerance for heat and whether or not you’re a cilantro-hater or lover matters not, as you are in the driver’s seat and may control how little or how much spice and which herbs are put into your dish. Pull up one of the bar-stools and enjoy your meal, or have it packed to-go and make your office mates wonder what smells so wonderful.
Bravo’s Top Chef alumnus and favorite contestant, Tanabe, was born to a Mexican mother and Japanese father and was raised in Mexico City. He’s been entrenched working in the kitchens of the city’s elite since he was a teenager and soaked up their techniques that he’s been refining over the years while learning in Culinary School and eventually working in some of the finest Kosher restaurants in LA. His fiery passion for Mexican cooking never ebbs - nor does his eagerness to create the most exceptional Mexican food in the country – which also happens to be Kosher. He has a profound respect and love for Kosher, its laws and its adherents – so much so that he’s recently publicly acknowledged this when describing his first introduction into the world of Kosher Restaurants as a positive turning point on his journey to success. "I did not pick Kosher, Kosher picked me" Katsuji Tanabe.
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The Carnitas are made from brisket braised in duck fat with a cream made from soy which compliments the dish. Carne Asada, grilled Steak Marinated in fresh herbs and garlic, is another popular protein choice, as is the Birria, a lamb-beef combo that’s braised for 16 hours in dried chilies. Expect your dish to come piled high with a heap of your chosen beef or chicken, dripping with juice and delectable guacamole or pico de gallo. The chicken wings, glazed, spicy and sweet are worth getting your hands dirty. The beef-bacon is cured and smoked in-house and marinated with onion-marmalade and duck fat over-night. The burger, served on Monday nights, is popular so be prepared to wait on line.
Check out reviews from our Great Kosher Restaurant Foodies Facebook Group: