Dining

Tasting Menu

At Corima, our Tasting Menu consists of approximately 10-13 courses and is priced at $140 per person.

The menu is a seasonal expression of what Northern Mexican cuisine means to Chef Fidel Caballero rooted in tradition, shaped by place, but constantly evolving. The menu changes throughout the year, guided by what is freshest and most vibrant at the farmers market, allowing each dish to tell a story through technique, memory, and ingredients. We often refer to this approach as Progressive Mexican: respectful of heritage but open to reinterpretation and discovery.

We are unable to accommodate most allergies or dietary restrictions but please e-mail info@corimanyc.com and we will do our best to accommodate if possible.

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A La Carte

Offered alongside our tasting menu, the à la carte selection provides a more open, self-directed way to experience Corima. Rather than a structured progression, this menu invites guests to explore individual dishes at their own pace.

While the selection evolves over time, the focus here is on immediacy and choice, allowing each dish to stand on its own while reflecting the same perspective as our tasting menu.

Beverage (Spirit Pairing $90)

The beverage program consists of a collection of cocktails that mirror the essence of Corima. Sotol is heavily featured as an ode to the Northern region of Mexico.

Wine

The wine program focuses on producer-driven bottles from Mexico and Europe. Selections are guided by origin and production, forming a list that moves easily across the menu.

The list remains concise and continuously evolving, reflecting both availability and the direction of the kitchen.

3 Allen St NY 10002

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Tue – Sat 5:30PM – 10PM

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Corima (ko-ree-ma) is a cornerstone principle of Tarahumara society. Literally translated, it means “circle of sharing.”

In Tarahumara culture, the community, rather than the individual, owns pretty much everything.

Our Story

Working with the roughness, yet simplicity of the desert as inspiration

Corima takes what is familiar to some and makes it sensible to all

The concept of Corima was born out of a gap Chef Caballero identified in the Mexican culinary landscape expressed in New York City.

Until now, “Mexican cuisine” in NYC has been limited to specific regions and types of food. Chef Caballero draws from the monumental perception and never-ending exploration of Mexican land and distills it into a type of Mexican cuisine that has yet to be expressed in this country.

Chef Fidel Caballero was raised between Ciudad Juárez, Chihuahua, and El Paso, Texas, shaped by the rhythms, flavors, and realities of the border. That perspective continues to guide his cooking.

Chef Fidel Caballero plating a dish at the kitchen pass

Ethos

Circle of Sharing does not just apply to our cuisine, it's a living exchange between

our kitchen, our guests, farmers, foragers, and artisans who shape how we cook.

Seasonal sourcing, whole-product utilization, and long-term partnerships with responsible producers allow us to honor ingredients fully while creating a resilient, forward-thinking kitchen.

We are deeply indebted to our purveyors who ensure we have pristine product throughout the seasons.

Within its first year, Corima earned a Michelin star and was named one of Bon Appétit's Best New Restaurants of 2024. Chef Fidel Caballero was also named a James Beard Best Chef finalist in 2026. The restaurant has since been recognized as #36 on North America's 50 Best Restaurants list, a reflection of the community, craft, and shared table that continue to define Corima.