On September 16, 1810 Father Miguel Hidalgo from Dolores, Mexico along with several conspirators – including Iganacio Allende and Doña Josefa Ortiz de Domínguez- rang the bell of his little church, calling everyone to rise up against the Spanish and cast off the 300 years of mostly devastating colonial rule (deadly epidemics that demolished the indigenous population, strict racial stratification, economic exploitation, etc.) This was the beginning of the Mexican Independence War, which lasted 10 years, and was pretty much a total downer. However! The end result – Mexican Independence – not only paved the way for Mexico’s self-determination, it also paved the way for an annual reventón of epic proportions. So it’s really the gift that keeps on giving. Here at Remezcla we want you to celebrate Mexican Independence in true Mexican style – con una corrida de juerga – so we’ve put together a guide for where to Eat/Drink/Party/Scream/Then Drunkenly Eat Some More in your city. ¡Qué viva México, carajo!
Any partying expert will tell you that the best way to prepare for a week long bender is to line your stomach with un plato fuerte. Here is our guide on where to get your antojito-fix:
Park Slope Location
434 7th Avenue Brooklyn, NY 11215
(718) 369-3144 East Village Location 40 Ave B, New York, NY 10009
(212) 677-4096 This restaurant has two locations – one in Park Slope and one in the East Village – and both are delicious. We think Head Chef Roberto Santibañez really knows his stuff and we’re not the only ones; Zagat named Fonda among Zagat’s Best Mexican restaurants in NYC. Stop by to check out regional dishes like Yúcatan shrimp, a Guajillo-style burger and chicken from the north with Chihuahua cheese. Popular dishes like taquitos, flautas, braised pork in adobo sauce, and enchiladas suizas are also featured. And if you can’t get enough of Chef Roberto’s concoctions you can try your best to replicate them at home – he recently published a cookbook called Truly Mexican (Wiley 2011). TACOMBI
267 Elizabeth Street New York, NY 10012
If your appetite is big but your budget is small, Tacombi at Fonda Nolita is your spot. The set up is meant to evoke the experience of eating on a Yúcatan playa, and it gets pretty close, considering that it is actually located in a concrete garage/gallery. Tacos are served from a vintage Volkswagen van with a roof that pops open, and everything on the rotating menu is $4 or under – so you can eat un chingo and still have plenty of dollars to spend on the barz.MERCADITO 179 Ave. B, New York, NY 10009 (212) 529-6490 or 100 7th Ave South at Grove Street, New York, NY 10014 (212) 647-0830 This spot – which also has locations in Miami and Chicago – is brought to us by Mexico City born chef-owner Patricio Sandoval. It highlights the cuisine of Southern Mexico, featuring great ceviche variations, more than a dozen types of soft tacos (with fillings like fillings like housemade chorizo and Manchego), and an extensive tequila list. The plates are small so go with friends and order a bunch. Their margaritas have muddled fruit in them, so they are fresh and delicious – and most importantly, strong. MESA COYOACAN
372 Graham Ave., Brooklyn, NY 11211
As one might infer from its name, Chef Ivan Garcia hails from Mexico City borough Coyoacan, and his menu upgrades the yummy street food and market food items from his hometown. We love the tamales, but if you’re feeling more thirsty than hungry you should check out their very thorough list of tequilas and mezcales. Word on the street is that they’ll have mariachis and other festivities to usher in Sept. 16th.
354 Bowery, New York, NY
If your goal for Mexipendence is to make out, there are two options: 1. The Naco Approach: find someone a few tequilas deep at one of the parties below and make your move, or 2. The Fresa Approach: take a date to Hecho en Dumbo’s Chef’s Table. The Chef Table, open only to reservations made online for parties no larger than two, is a five-course prix fixe tasting menu with optional pairing served exclusively at the bar overlooking the kitchen, “emphasizing fresh seafood and local game.” We recommend a combination of both approaches in order to maximize chances of success.
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