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Corima
Mexican
The sourdough tortillas, made with Sonoran wheat and griddled with chicken fat, have their own New York Times moment, which tells you something about the ambition here. Corima is a fine dining Mexican restaurant on the Lower East Side where chef Fidel Caballero works northern Mexican tradition through a sharp, globe-aware lens. Exposed brick, a kitchen counter, and a Michelin star. The tasting menu is 13 courses; à la carte is also on offer.
The awards strongest first
- Michelin Guide 1 Star
- The 50 #36 · North America's 50 Best Restaurants
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
- James Beard Awards 2026 · Nominee · Best Chef: New York State · Fidel Caballero
- Bon Appétit America's Best New Restaurants
- The New York Times #37 · The 100 Best Restaurants in New York City
- James Beard Awards 2025 · Semifinalist · Best New Restaurant
- The New York Times 2024 · Flour Tortilla · Hungry for the Best? Here Are Our Top New York Dishes of 2024.
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Sourdough tortillas
“If anything, there must be an order of sourdough tortillas somewhere on the table.”
Michelin Guide -
Enmoladas
“recasting Peking duck as enmoladas, slow-cooking esquites in the style of risotto and frying tortillas”
The New York Times, 2026 -
Lobster nicuatole
“The likes of lobster nicuatole, black cod with salsa Veracruzana, and sweetbreads with bitter almond foam make for lasting impressions.”
Michelin Guide -
Abalone tostada
“The abalone tostada is served with shiitake and finished with salted yuzu”
The 50
Reviews
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The neighbors closest first
- Corner Bar Eat · 58
- Swan Room Drink · 82
- Nine Orchard Stay · 88
- Shabushabu Mayumon Japanese Eat · 69
- Fong On Chinese Eat · 62
- Kiki's Greek Eat · 60
- Cervo's Portuguese Seafood Eat · 83
- Elbow Bread Eat · 65
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