Mexikosher: Mexican Food Kicked Up a Notch

By Emily Abrams   ‧   Updated   02/18/2017   ‧   Eat /

[tw-divider]The Scoop[/tw-divider]

  • A kosher fast-casual concept is rocking the Upper West Side’s Mexican food scene. Chef Katsuji Tanabe — a Top Chef alum who’s worked in some of LA’s most acclaimed kitchens like the kosher steakhouse, Shilo’s — opened his flagship Mexikosher in Los Angeles and now a Manhattan outpost

  • Chef Tanabe and his team hope to shake the outdated stigma associated with kosher food by serving customers bold, authentic Mexican cuisine (that pays homage to the chef’s Mexican heritage) while exposing a new demographic to kosher cooking. All of their ingredients are delivered fresh daily and are held to a higher (and holier) standard

  • The menu is fresh and simple — order the Birria tacos (lamb and beef with mixed dried chilies, braised for 16 hours), chicken taquitos, and breaded chipotle hot wings. The housemade dipping sauces are a must-try, including concoctions like mango habanero, spicy peanut, tomatillo, bacon chipotle, and Serrano aioli

[tw-divider]The Restaurant[/tw-divider]
Mexikosher is the first of its kind to hit the Upper West Side, let alone NYC. The GM, Yidi, says “kosher is the new vegan.” Chef Tanabe, who is half Japanese and half Mexican, brings two cultures together one restaurant at a time

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