Toloache
Mexican restaurant · Midtown West
251 W 50th St, New York, NY 10019
Highlights
Langosta tacos, queso fundido, guacamole & margaritas
Langosta tacos, queso fundido, guacamole & margaritas
"Finding a good restaurant in Times Square is harder than getting Rex Ryan to lay off the GODDAMN SNACKS. But people - there’s hope. Deep in the heart of this culinary dead-zone sits Toloache, an upscale Mexican restaurant in the same family as Infatuation favorites Yerba Buena and Yerba Buena Perry. A glowing one star New York Times review has solidified Chef Julian Medina as an up-and-coming star. His empire is expanding fast, thanks to an equal emphasis on both the dishes that come out of the kitchen as well as the cocktails that accompany them. Toloache ain’t cheap, but in an area where dropping dollars on grub is a given, it’s a breath of fresh air when the food is legitimately awesome. Also, another Times Square rarity, the crowd of neighborhood regulars that frequents Toloache heavily outweighs the tourists. It’s not a huge space, but they do a lot with what they’ve got, and there’s plenty of bar seating in case you want to swing by on a whim. Let’s replay our recent Friday night: We’re sitting at the bar with a table of cougars to our right, pounding margaritas, eating lobster tacos, and watching A-Rod hit a go-ahead three-run homer with two strikes and two outs in the bottom of the ninth. Life is good. Next time you’re on the hunt for some [perfect_for slug=“pre-theater-eats”]Pre-Theater Eats[/perfect_for] or need a reward for working late at the office, Toloache is the move. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Guacamole While the chips are warm and plentiful, we’ll be honest - we weren’t blown away by their traditional guacamole. It was in serious need of some flavor. Next time, we’re getting one of the spicier variations on the menu. Hamachi Ceviche Medina is a master of ceviche, and this hamachi dish catches him at his absolute best. The flavor combinations are incredible - slices of yellowtail are doused in lemon and Huichol salsa. It’s got a nice kick, and the contrast between the warm, lightly fried avocado and cool chunks of cucumber is great. Order this. De Cabeza Tacos Served in pairs, make sure you hit the taco portion of the menu hard. True, they’re expensive, but trust us, they’re worth the extra chang. We weren’t brave enough to order the grasshopper tacos this time around, but were more than satisfied with these braised veal cheek tacos. That’s right, baby cow cheeks. These are proof that there is a direct correlation between how cute something is, and how delicious it is. Langosta Tacos Spicy lobster tacos with salsa and avocado anyone? Absolutely. These are as good as advertised. Atun Al Pastor Adobo-rubbed tuna over a bed of incredibly tasty rice and topped with poblano peppers and onions. The dish reminds us of a delicious Latin version of fried rice, and Medina (much like A-Rod) hits this one out of the park." - Andrew Steinthal
"A Mexican restaurant in Midtown known for staples like chips and salsa, a rojo guacamole, and standout langosta (lobster) tacos—often enjoyed with a chef’s margarita—making it a popular post-show go-to for flavorful, festive fare." - ByAli Francis
"Toloache’s 82nd Street location is open for delivery, and it has a menu full of favorites, including queso fundido, carne asada, and plenty of tacos with inventive fillings. The chicken has manchego cheese on top, and another taco includes braised brisket, avocado, and horseradish crema. There are also four margarita variations to add to your cart, including a spicy version and one with watermelon juice." - Vox Creative
"Every day, probably even every minute, some food item with mold is thrown out. Just how much kitchen clean-up is necessary is a question Toloache has begun to ask. This Mexican restaurant serves up a delicacy punctuated with a growth most people are not accustomed. The corn-mold tacos, called huitlacoche, have become a crowd favorite, but has long been appreciated by the Mexican people. Huitlacoche is technically a corn infected by a pathogenic fungus and where you’d think farmers would lament there crops being covered in black spores they actually rejoice and can then charge a lot more for their product. The taste is corn like with a much more earthy quality like a mushroom. Toloache also servers another rare to find in the U.S. treat, chapulines tacos, a taco filled with Oaxacan style dried grasshoppers. Whether you’re feeling in the mood for moldy corn, seasoned grasshoppers or some of the other creative menu items, Toloache is a great place to explore another side of Mexican cuisine. None" - EvE, racheldoyle, b brianitaa, S Satrina, icatsstaci, Oliver Hong, c ces1951, brianitaa, Satrina, E EvE
Marcia A
Jose Almejo
Alyssa Brown
Stegramedia
Lisa
Mariella Hill
ESB NYC
Eve R.
