- North America's 50 Best RestaurantsMay 28, 2026
- The New York Times: The 100 Best Restaurants in New York CityMay 10, 2026
- The 2026 James Beard Restaurant and Chef Award NomineesMarch 31, 2026
- The New York Times: Is This the Mexican Restaurant New York Has Been Waiting For?March 3, 2026
- The Best Chef AwardsOctober 2025
- The 8 Must-Visit Restaurants to Try This FallSeptember 22, 2025
- North America's 50 Best RestaurantsMay 28, 2025
- Starstruck: How Chef Fidel Caballero Struck Gold with CorimaJanuary 21, 2025
CORIMA Press & Recognition
Menu
A La Carte
Our a la carte menu changes with the seasons and market availability. Below is a sample menu from 5/10/26. Dishes are subject to change.
Sourdough Flour Tortilla, Recado Negro Butter
9
Apples, Kohlrabi, Persimmon, Granola, Tajin
24
Beef Cecina Tlayuda, Salsa Veracruzana, Edamame Guacamole, Chapulines
26
Squid, King Oyster, Knotweed Aguachile, Nam Jim Jaew, Heart of Palm
26
Surf Clam a la Diabla Toast, Chinese Sausage, Green Tomato
33
Esquites, Mushroom Carnitas, Porcini, Mimolette, Sourdough
35
Hamachi Collar, Chintextle, Cascabel Aioli, Chives
36
Duck Enmoladas, Black Garlic Mole, Chicharron, Cotija
36
Turbot, Epazote Pil-Pil, Ramps, Sorrel
56
Squab, Rompope, Rhubarb, Tokyo Turnip Cajeta, Amaranth
62
Cocktail
Bambú
House Lime Leaf Vermouth, Fino Sherry
20
San Pedro
Mezcal, Lime, Bitter Orange, Agave, Nopales
20
Puntilla
Tequila Reposado, Red Wine, Cinnamon, Grapefruit
19
Chupacabra
Tequila Blanco, Orange, Tomato, Chiles, Pink Peppercorn
20
Key Largo
Charanda Añejo, Celery, Key Lime
19
White Sands
Gin, Magnolia, Blanc Vermouth, Sake
22
Six Feet
Sotol Desierto, Marigold, Blanc Vermouth, Bonal Quinquina
23
Corajudo
Licor 43, Pineapple Amaro, Cold Brew, Tonic
20
Pelirroja
Carta Blanca, Persimmon, Habanero, Peppercorn
17
Wine by the Glass
We offer a rotating selection of wines by the glass, which change frequently. We additionally have an extensive list of wines by the bottle, along with our offering of agaves.
Sparkling
Andre Heucq, Heritage Brut Nature
Pinot Meunier · Champagne, FR
29
El Bajio Brut
Xarel-lo, Macabeo · Valle de Bernal, MX
19
White
Jousset, Premier Rendez-Vous '23
Chenin Blanc · Loire, FR
23
Hermann Ludes, Thornicher '24
Riesling · Mosel, DE
19
Vino Figura, "Fig 3"
Chardonnay · Valle de Guadalupe, MX
21
Skin Contact
La Casa Vieja '24
Palomino · Valle de Guadalupe, MX — Orange
21
Thibaud Boudignon Rose de Loire '25
Cabernet Franc · Loire, FR — Rosé
18
Red
Casa Jipi, Rancho Llano Colorado '24
Nebbiolo · Valle de San Vicente, MX
21
Wills Wine, Blue Plateau '23
Syrah, Gamay · Ardeche, FR
23
Sweet
Lenkey, Szamorodni '18
Furmint, Hárslevelű · Tokaj, HU
20
Sake
Kato Sake Works, NY NY
Jizake · Brooklyn, NY
18
Non-Alcoholic
Tepache Spritz
Tepache, Pentire Seaward, Club Soda
14
Mugicha Iced Tea
Toasted Barley, Verjus, Coconut
15
Jamaica
Hibiscus, Licorice
14
Chuchupaste
Aloe Vera, Chuchupaste Root, Gentian, Avocado Leaf
15
Unified Ferments
Rhododendron · Brooklyn, NY
14
Copenhagen Sparkling Tea Co
Lysegrøn · Copenhagen, DK
18
Asahi Super-Dry 0.0
Lager · Tokyo, JP
9
Mexican Coke
4
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.
•ContactA 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.