The story
In the Riverdale section of The Bronx, Tobalá brings the complex, layered cuisine of Oaxaca to New York. This family-run restaurant, owned and operated by Chef Moisés López, his wife Eluisania López, and their relatives Roma and Billy Mercader, is a place where tradition and technique meet. The team has spent over a decade learning from artisans and chefs in both Oaxaca and New York, and that depth of experience is evident in every dish.
The name Tobalá comes from one of the most revered species of agave in Oaxaca, prized for its uses in food, drink, and medicine. This connection to the land runs deep. The menu is built around classic Oaxacan ingredients and preparations, with dishes that honor their origins while feeling entirely of the moment. Among the signature plates are callos y mole verde, where scallops are paired with a vibrant mole verde, pumpkin seeds, and cilantro oil; Pulpo de Puerto, octopus with an earthy chicatana salsa and handmade tortillas; and enmoladas de pato, duck enmoladas wrapped in a rich, decadent mole negro.
The beverage program is equally considered, featuring traditional Mexican cocktails alongside a curated selection of small-batch mezcals and tequilas, many sourced from families who have been distilling for generations. The bar program is designed to complement the lively, layered flavors of the food.
Tobalá’s recognition by the Michelin guide highlights the restaurant’s commitment to quality and authenticity. It is a testament to what a dedicated family team can build when they respect their culture and their ingredients. Whether you come for a casual dinner or a special celebration, the warmth and precision here make for a genuinely memorable meal.
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