"As the second-generation co-owner of her family’s Mexican restaurant, Joana Herrera is reclaiming the authentic cuisine of her grandmother’s kitchen. Hand-pressed tortillas, made with fresh masa from Yonkers nixtamal La Milpa de Rosa, seasonal ingredients from local farmers markets, and molcajete-pounded salsas are the backbone of dishes like the quesadilla plazera with farm greens and Oaxaca cheese and the brothy, tomatillo-based sopa de tortilla. The bar program is centered around mezcal, with a short number of signature cocktails, plus some local craft beers." - Samantha Garbarini
Mariachi Mexico
