I also sampled the Ceviche de Atun con Camoranes which was citrus marinated (and therefore not cooked over heat) tuna and shrimp.  This was a delicious attempt although I prefer more lime juice and fresh (never frozen) seafood but I was in NY city not the Yucatan Peninsula so what did I expect?  Both these appetizers were part of the featured 3 course dinner menu.  The other untasted offering was Tortilla Soup.

Main dishes of Chicken Enchiladas and Steak Tacos came next.  Although our gang was underwhelmed by the Enchiladas, the tacos were a huge hit.  The skirt steak was grilled to a perfect medium rare and had been rubbed with guajillo and pasilla chiles, garlic, cumin and black pepper.  The mini cast iron pan that it was served in was accompanied by red bean-chorizo chili, corn esquites, chile de arbol salsa and freshly made warm tortillas.  We requested flour over the traditional corn, which they readily provided.  What made this dish exceptional was the bed of gooey Chihuahua cheese that the freshly carved steak was laid upon.

Under normal circumstances, dessert would not have been requested but since the third course was included in the flat price, we dutifully choked it down (lol).  OMGoodness…Pastel de Queso-cheesecake filled with baked apple-cajeta sauce and pecans and Pinquino-a Mexican chocolate cupcake filled with hazelnut mousse and topped with crème fraiche whipped cream and an espresso-piloncillo-chocolate sauce.

Food before drinks $35.-  a deal anywhere, an absolute steal in Manhattan.

Kath’s quote: “I’ll have my steak medium rare with no pink.”
anonymous restaurant customer

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