Upper Manhattan, Manhattan · restaurant
A Pueblan home-cooking restaurant where the birria takes over 15 hours to cook and the recipes trace back to a grandmother's kitchen in Mexico. What started as a pandemic takeout operation has grown into a full supper club, with multi-course tasting menus built around ancestral techniques and seasonal ingredients. Son Jarocho plays in the background, and the Chiles Rellenos con Atún, drawn from those same family recipes, is the kind of dish that makes the detour worth it.