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Corima

New York

Thoroughly modern Mexican from a rising star

The backstory: Having clocked time at nearby inventive bistro Contra (now Bar Contra) and at Spain's avant-garde Basque restaurant Martín Berasategui, Fidel Caballero opened Corima in 2024 – its name meaning 'circle of sharing' in northern Mexican culture. The intimate restaurant honours Caballero's heritage through a modern lens, drawing on inspiration from the Chihuahuan desert and the culinary traditions of Ciudad Juárez and El Paso, with nods to Asia and Europe. The menu showcases northern Mexican ingredients and techniques, reimagined with precision and creativity.

Dining design: This rustic Lower East Side-haunt blends clean lines with exposed brick, wooden accents and an overall unadorned, earthy look. A buzzy front cocktail bar and dining area leads to a rear dining room with wooden tables and a six-seat chef's counter that offers a direct view into the goings-on of the open kitchen.

Going global: Offering both a la carte dining and a 13-course tasting menu, Caballero's Mexican menu blends global touches with progressive technique. The abalone tostada is served with shiitake and finished with salted yuzu, a peashoot, ginger and sesame consommé offers a zingy palate cleansing moment, while the chef's wheat tortillas – served with recado negro butter – are made with sourdough.

On the bar: Naturally, northern Mexican agave spirits including tequila, mezcal, sotol and more, anchor the fruit-forward cocktail list, but much like the food menu, global influences weave their way in. The non-alcoholic Jamaica Cooler features hibiscus and liquorice, while the Puntilla pairs tequila reposado with red wine, cinnamon and grapefruit.

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