"Cielito is basically a cocktail lounge that happens to serve an amazing Sinaloan menu that includes dishes hard to find in NYC, including tacos of eggs and machaca — the dried beef of the Sonoran Desert, tacos gobernador, and red aguachile served as is conventional in seaside stands with soda crackers. There is plenty of outdoor seating available, too." - Robert Sietsema
"The focus of the seafood-heavy menu at this restaurant, cocktail lounge, and disco is the food of Sinora, Sinaloa, and the Baja Peninsula. Sure it’s got fish tacos, aguachiles, and ceviches galore, but why not try some of the less common dishes found in the city, include gobernador tacos with shrimp and cheese or bright red chilorio, served with flour tortillas." - Eater Staff
"This newish combination restaurant and cocktail lounge run by restaurateur Alex Arias offers a wonderful menu of specialties — often using the recipes of América Rodriguez — from the state of Sinaloa in northwestern of Mexico, bordering the Gulf of California. Yes, there’s chilorio and aguachiles, but also a great taco version of beef birria. Served with consomé and a fiery orange salsa, these tacos are made on corn tortillas and are oozing with melted cheese." - Robert Sietsema
"This Sinaloan restaurant that doubles as a cocktail lounge is a great night spot and also offers the city’s best collection of Golfo de California ceviches, aguachiles, and cocteles, in addition to the expected birria tacos and chilorio. The cooling Mazatlán aguachile is presented in a lava-stone mortar in shades of red or green, featuring shrimp and octopus. In the traditional manner, the dish is served with tortilla chips and soda crackers, with sliced avocado on the side. Nothing goes better with a beer." - Robert Sietsema, Patty Diez
"Cielito Astoria is a divey but elegant cocktail lounge that opened last summer. It features a foliage-bedecked bench, skeletons, red roses, and brass rails inside. The venue showcases Sinaloan banda music and offers a broad menu of Sinaloan food. The menu includes items such as Mazatlan-style red aguachile, chilorio tacos, machaca tacos, birria service, and various Sinaloan antojitos." - Robert Sietsema
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