Cholula Deli & Grill — Restaurant in New York

Cholula Deli & Grill may be modest in setting and cash-only, but the food it serves is a testament to the depth and history of Mexican street cuisine. Each dish revealed not just bold flavor, but also the centuries old traditions that shape Mexican cooking.

The tacos came in the classic Mexican style double corn tortillas, tender meat, onion, and cilantro. The al pastor, one of Mexico’s most celebrated taco styles, carries an immigrant story: Lebanese shawarma techniques brought to Mexico in the early 20th century, adapted into vertical spit-roasted pork marinated with achiote, dried chiles, and pineapple. Cholula’s version had that characteristic smoky-sweet balance, the pineapple’s subtle acidity brightening the seasoned pork. The carnitas, a specialty of Michoacán, were everything they should be slow-cooked pork simmered in its own fat until crisped on the outside yet tender and juicy within, a preparation dating back to colonial-era Spanish techniques blended with indigenous cooking. The carne enchilada showcased the depth of Mexico’s adobo marinades pork rubbed with a paste of dried guajillo and ancho chiles, garlic, oregano, and vinegar, creating a dish that leaned earthy, spicy, and complex.

The chorizo quesadilla was a highlight of indulgence. Crisp tortillas held melted cheese and house-seasoned Mexican chorizo, spiced with paprika, cumin, garlic, and chile. Unlike Spanish chorizo, Mexican chorizo is made fresh, not cured, and its deep red color comes from ground dried chiles. Here it melded seamlessly with the cheese, creating a rich, savory filling that spilled out with every bite. The chorizo tostada offered the same sausage in a different format: layered over a fried corn tortilla with refried beans, shredded lettuce, crema, and queso fresco, it delivered a play of textures crunch, creaminess, freshness, and spice.

On the side came a thoughtful accompaniment fresh radish slices, cucumber, grilled scallions, lime, and a blistered jalapeño. These garnishes are deeply traditional in Mexican dining. Radishes and cucumber provide cool crunch to balance the richness of meats, lime cuts through fat with acidity, scallions add sweetness when charred, and jalapeños deliver that optional smoky heat. They are not afterthoughts, but part of a balanced plate that reflects the agricultural backbone of Mexican street fare.

To drink, the horchata offered a creamy, rice-based sweetness with cinnamon at the forefront. This beverage has a history stretching from Moorish Spain to colonial Mexico, where rice replaced the original tiger nuts used in the Iberian version. Here, the horchata leaned sweet with a heavy hand of cinnamon, refreshing but perhaps overpowering alongside an already spice forward meal.

The flavors are bold, the portions generous, and the experience authentic. For anyone seeking a true expression of Mexican street food, Cholula proves that sometimes the most unassuming spots are the ones that serve the most...

The workers have special treatment and a bad attitude. This place was good but about six months ago they began this thing where they ignore the phone and do not answer even when the business is open. The workers have preference for people they know so when they receive a call, they check caller ID and answer for people they know. I know this because I have observed it on several occasions. There is a girl who also has a bad attitude. So do I want to continue buying food in a place with people who are like this? NO!! They lost my business and my families. 👎 Terrible...

I was looking for some authentic tacos and found this little place online so I went there. I ordered 3 tacos, one Al pastor, one Carnitas and one chorizo and let me tell you, they were delicious! I will be coming back often when I don't bring lunch for work. If you want something authentic and at a good price you should come here, the service is very...