Corima: Mexican Flavors Reimaged in Chinatown

Located on the border of Manhattan's Chinatown and the Lower East Side, Corima offers an experimental take on Mexican cuisine. Chef Fidel Caballero reinterprets traditional dishes, such as his tortillas made with butter and sourdough starter, imparting a distinct tang and tenderness.

Dishes like grilled surf clam with lap cheong, sourced locally from Canal Street, highlight the chef's innovative approach. A notable creation is the esquites, transformed into a corn husk dashi risotto and paired with perfectly crisped mushrooms.

Another intriguing offering is the tlayuda, a large Oaxacan tortilla serving as a base for plush, thinly sliced cecina beef. Although the dense menu and loud atmosphere can make tracking each ingredient challenging, the experience encourages diners to embrace surprise and communal enjoyment.