Mariachi Mexico

"Family-operated since 1990, Mariachi Mexico shares frontage with a fish store on Main Street in Armonk, and the dining room may feel a little sleepy when you first sit down. But the sensory fireworks start once the food hits the table, thanks to their fanatical devotion to local sourcing and seasonal ingredients. Salads burst with edible flowers, and commonplace dishes like enchiladas or black bean soup taste like revelations, with details like nuanced salsas and hand-pressed nixtamalized masa. The back wall of the restaurant serves as a huge chalkboard that lists out their purveyors, along with the daily specials. Give those some real consideration, because the chef takes full advantage of that day’s bounty." - mike wasserman

"Family-operated since 1990, Mariachi Mexico shares frontage with a fish store on Main Street in Armonk, and the dining room may feel a little sleepy when you first sit down. But the sensory fireworks start once the food hits the table, thanks to their fanatical devotion to local sourcing and seasonal ingredients. Salads burst with edible flowers, and commonplace dishes like enchiladas or black bean soup taste like revelations, with details like nuanced salsas and hand-pressed nixtamalized masa. The back wall of the restaurant serves as a huge chalkboard that lists out their purveyors, along with the daily specials. Give those some real consideration, because, unlike places that are trying to move leftover product, here, the chef takes full advantage of that day’s bounty." - mike wasserman

"Family-operated since 1990, Mariachi Mexico shares frontage with a fish store on Main Street in Armonk, and the dining room may feel a little sleepy when you first sit down. But the sensory fireworks start once the food hits the table, thanks to their fanatical devotion to local sourcing and seasonal ingredients. Salads burst with edible flowers, and commonplace dishes like enchiladas or black bean soup taste like revelations, with details like nuanced salsas and hand-pressed nixtamalized masa. The back wall of the restaurant serves as a huge chalkboard that lists out their purveyors, along with the daily specials. Give those some real consideration, because, unlike places that are trying to move leftover product, here, the chef takes full advantage of that day’s bounty." - Mike Wasserman

"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