Corima

The story

Corima: Contemporary Mexican Fine Dining in New York City – Michelin Starred

A Circle of Sharing on the Lower East Side

Corima takes its name from a Tarahumara principle meaning “circle of sharing,” and that ethos runs through every aspect of this contemporary Mexican restaurant on Allen Street. Chef Fidel Caballero, raised between Ciudad Juárez and El Paso, draws on the roughness and simplicity of the desert to create a cuisine that is both deeply rooted and constantly evolving. Within its first year, Corima earned a Michelin star, was named one of Bon Appétit’s Best New Restaurants of 2024, and landed at #36 on North America’s 50 Best Restaurants list—a reflection of the community and craft that define the kitchen.

A Menu That Moves with the Seasons

Corima offers two ways to dine: a tasting menu of roughly 10 to 13 courses at $140 per person, and an à la carte selection that lets you explore individual dishes at your own pace. Both change with market availability, guided by what is freshest and most vibrant. The tasting menu is what Chef Caballero calls “Progressive Mexican”—respectful of heritage but open to reinterpretation. Recent à la carte offerings have included a Sourdough Flour Tortilla with Recado Negro Butter, Squid and King Oyster with Knotweed Aguachile, and Duck Enmoladas with Black Garlic Mole. Whole-product utilization and long-term partnerships with responsible producers are central to the kitchen’s approach.

A Beverage Program That Mirrors the Food

The drink list is as thoughtful as the food. Cocktails highlight sotol as an ode to Northern Mexico, alongside agave spirits and house-made infusions. The wine program focuses on producer-driven bottles from Mexico and Europe, with a concise, evolving selection. A spirit pairing is available for $90, and non-alcoholic options like Tepache Spritz and Jamaica (hibiscus) round out the offering.

At Corima, the circle of sharing extends beyond the plate—it’s a living exchange between kitchen, guests, farmers, foragers, and artisans. That sense of connection makes the meal feel both personal and expansive.