Oaxaca by way of Gowanus? When it’s this seriously delicious, you bet. Brought to you courtesy of Chef T. J. Steele, this Mexican charmer was an instant hit. Locals were particularly quick to head to the restaurant's breezy backyard, where groups take to the clever mezcal-focused cocktail list. Of course, as word of the delicious food got out, even more fans started to follow. The interior is small and features a warming, wood-fired oven, bar up front, a smattering of tables, as well as a garden complete with its own kitchen. Service is bright, friendly and accessible, but the real draw is their excellent Oaxacan dishes, rendered true to their classical roots in some and then spun with creative riffs in others. For instance, barbacoa is a point of pride in this kitchen, which only cooks so much of it daily, so plan to get here early if you intend to feast on this popular item. Savory barbacoa tacos are then laced with spicy green salsa and paired with a bowl of soulful consommé. Other high points include tender seared octopus with bacon and pickled chilies piled onto tortillas. Don’t forget about the humble black beans though, as they boast a deliciously addictive combo of smoke and heat.
- MICHELIN guide inspectors
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