New York | Corima: For the Adventurous Eater 🌮

🟩Corima is a modern Mexican restaurant opened by alumni from the once-popular Contra and Wild Air (Wild Air was one of my favorite downtown restaurants). Nowadays, New York’s fine dining scene is dominated by a wave of forward-thinking Korean restaurants, much like how French cuisine once did. So, I was very excited about Corima’s arrival. It brought back memories of the buzz around Cosme and Oxomoco a decade ago. 🟩Corima offers both tasting and à la carte options. I went for the tasting chef’s counter, which at $110 is quite rare for a one-Michelin-starred restaurant. 🟩Cod Bladder Fried Pork Rinds, Bluefin Tuna, Beet Sea Bass Neck, Green Garlic, Chili/Uni Pudding, Foie Gras, Sonora Wheat, Cazuela (Sweet Caramel) Scallops, Green Asparagus, Wild Garlic, Hoja Santa Tiger’s Milk (Leche de Tigre) Squid, Liver Pipian, Pork Rinds, Pataxtle (Corn Soup)/Oxtail Braised Veal Brain, Coriander Garlic Paste, Bay Leaf Cod, Macomber Radish, Chilmole (Pickled Chile Sauce) Lamb, Broccoli Rabe, White Asparagus Sourdough Corn Tortilla, Black Pepper Butter Dessert: Cactus Ice Cream, Sorrel, Kiwi/Glycyrrhiza Seaweed, Guava, Mango/Lemon with Sake Chocolate Truffle 🟩One of my favorites was the Sea Bass Neck, paired with its super spicy chili—simply amazing. Another standout was the Uni Pudding, served with foie gras and sweet caramel, a unique and delicious combination. 🟩This was the first time in my life I tasted Veal Brain 🧠🧠🧠. Its fatty flavor and texture were like a pseudo-char siu, while the fresh shiso provided the perfect spicy accent, enriching every bite. 🟩Cactus Ice Cream, Candied Sorrel, Kiwi Berry: This dessert is full of unique flavors. Did you know cactus can be made into ice cream? And the kiwi berry provides the perfect sweet and sour balance, rounding out the unique symphony in your mouth. 🟩Lastly, I have to mention the funnel cake we ordered separately, which is not on the tasting menu. Funnel cake is known as a Philadelphia staple, not Mexican. Out of curiosity, we gave it a try. It was a big disappointment!! First, I felt it was over-fried. Second, the combination of the fried dough with baked pears and pistachios just didn’t work for me. 🟩For those who prefer the luxury of Michelin-starred Korean, Japanese, or French cuisine, Corima might not be your cup of tea. Many online reviews mention it being salty, but I didn’t find it a problem at all—I think salty is delicious! Corima isn’t afraid to play with strong flavors, which is evident on the menu. So, it’s perfect for adventurous eaters with a high tolerance for new and diverse experiences! #NYCExploration #NYCFoodie #NYCMichelin #NewMexican #Corima