With three convenient locations in the city (Lincoln Center, Union Square, First Avenue at 58th Street), New Yorkers have no excuse not to guac out at one of these wildly popular margar-eateries. Upscale Mexican is the order of the day, and their oft-imitated, legendary guacamole prepared tableside along with colorful frozen pomegranate margaritas draw families and young happy-hour goers alike. Bright colors, the trademark shimmering blue water wall, and windows with beaded curtains forming rose patterns set the celebratory tone. Corn tortillas are made on-site and provide the foundation for wild mushroom quesadillas and crabmeat enchiladas with pumpkin seeds and tomatillo sauce. Tacos - with fillings from ancho-marinated chicken to tender goat with poblano peppers - are served in a cast iron skillet and accentuated with fresh salsas such as the green habanera-garlic. Mexican chocolate and raspberry rose ice cream provide sophisticated flavors and a sweet finish to any meal.
"When a guacamole cart comes rolling by, hail it. The cart superintendent will construct a superlative avocado experience, mashing ingredients in the traditional lava-stone molcajete."
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The New York Times "The formula? Guacamole prepared tableside, frozen pomegranate margaritas dispensedFrom a Slurpee machine, and upscale south-of-the-border cuisine."
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New York magazine
Zagat 2012: 22 food rating (very good to excellent)
The Village Voice: Critics' Pick
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch 11:30 am-4 pm.
With three convenient locations in the city (Lincoln Center, Union Square, First Avenue at 58th Street), New Yorkers have no excuse not to guac out at one of these wildly popular margar-eateries. Upscale Mexican is the order of the day, and their oft-imitated, legendary guacamole prepared tableside along with colorful frozen pomegranate margaritas draw families and young happy-hour goers alike. Bright colors, the trademark shimmering blue water wall, and windows with beaded curtains forming rose patterns set the celebratory tone. Corn tortillas are made on-site and provide the foundation for wild mushroom quesadillas and crabmeat enchiladas with pumpkin seeds and tomatillo sauce. Tacos - with fillings from ancho-marinated chicken to tender goat with poblano peppers - are served in a cast iron skillet and accentuated with fresh salsas such as the green habanera-garlic. Mexican chocolate and raspberry rose ice cream provide sophisticated flavors and a sweet finish to any meal.
"When a guacamole cart comes rolling by, hail it. The cart superintendent will construct a superlative avocado experience, mashing ingredients in the traditional lava-stone molcajete."
-
The New York Times "The formula? Guacamole prepared tableside, frozen pomegranate margaritas dispensedFrom a Slurpee machine, and upscale south-of-the-border cuisine."
-
New York magazine
Zagat 2012: 22 food rating (very good to excellent)
The Village Voice: Critics' Pick
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly. Sat-Sun brunch 11:30 am-4 pm.