COMIDA CORRIDA TODO EL DIA
PREFIX MENU ALL DAY
COMIDA CORRIDA : UNA AGUA , UN GUISADO Y UNA SOPA $10
[SOLO COMIENDO EN EL RESTAURANTE [ DINING IN ONLY ]
SOPA DEL DIA: Crema De Elote
COSTILLAS EN SALSA BORRACHA
PIPIAN VERDE CON COSTILLAS
CHULETAS EN ADOBO ROJO
POLLO EN SALSA VERDE
CALDO DE CAMARON CON VEGETALES
todos los guisados se sirven c…
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Besides artists’ studios, I’d posit that coffee shops are probably the first harbinger of a neighborhood’s evolution. What you wouldn’t expect as a herald of such change is the existence of two small Mexican restaurants of such quality as to make Rick Bayless swoon. The places I am referring to are the two locations of Mexicocina owned by one of the most humble and gracious proprietors you will come across, Antonio from Puebla in central Mexico (who is such an accomplished polyglot it…Mensday Wednesday: MexicocinaMensday Wednesday: Mexicocina
This Pueblan mini-chain has blossomed out of a cramped but cozy café into a neighborhood empire. The original, at 149th and Wales, now operates as a takeout joint with bar seating for quick bites; a larger full-service restaurant is nearby on Jackson Avenue. All three are warm and inviting without succumbing to kitsch; the deliberate, thoughtful ambiance is no small thing in a neighborhood saturated with dives, diners, and bumping music. The homespun cooking here has been a hit with Bronxites…Home cooking that has hooked fans with dishes like pollo en pipian roja- NY Magazine
From the outside it looks like an ordinary meatball, swarthy and sizzling. In the ground beef are the faint crunch of rice, a strafing of mint, ghost trails of cumin and oregano. Then, surprise: a secret chamber filled with the yolk of a hard-boiled egg, bright yellow and just starting to deliquesce. It is the gangster movie cliché, a big lug with a heart of gold. At Mexicocina, a small, cheerful storefront two blocks from the No. 6 train in the South Bronx, these oversize dumpling-like meat…A Mexican Feast in the South BronxNew York Times
Mexicocina, source for genuine home cooking. We have written about Mott Haven’s Mexicocina before, praising their cooking for its variety and warmth. In the short time since that first review, owner Antonio Vilchis has opened up two new locations (Mexicosina and Mexicozina), and converted the original Mexicocina into a take-out spot with limited bar-seating. The tables have moved to Jackson Avenue, a bigger and sunnier space with a deliberate and welcoming aesthetic—no small thing in a nei…Mexicocina Gets Two New LocationsSeriousats
At Mexicocina, a miniscule Mexican sit-down cafe up in the Bronx, a petite electric fireplace flickers from an alcove in the back. It’s dark inside, but not without charm, from the faux fireplace and the decorative glazed plates from Puebla thathang from boldy painted walls. The large menu showcases all of the standard tacos, quesadillas, tortas, and antojitos, breakfasts of chilaquiles and eggs with cactus, and larger plates served with buckets of rice, plus a few treasures.
At Mexicocina, a relatively new Mexican eatery, two things keep multiplying — the number of locations and the taco options.
The tacos start at $2.50 each and can be served in doubled-up soft tortillas or in hard shells, topped with the traditional onion-cilantro-sauce combo, or “American style,” as the owner puts it, smothered with lettuce, tomato, cheese and sour cream.
They can be stuffed with chicken, steak, sausage, tongue, ear, pineapple pork, cactus, squash or huitlacoche, a fungus…Mexicocina Set to Sell More Tacos With a Third Mott Haven Location.DNAinfo