The term corima means “circle of sharing” in Northern Mexican culture, a philosophy that defines chef Fidel Caballero’s Michelin-starred restaurant in New York’s Chinatown. After years cooking in Shanghai, the Basque Country, and at acclaimed kitchens like Contra, Caballero returned to his Northern Mexican roots with a mission: to share cuisines and perspectives from across his journey.
Corima highlights the ingredients and techniques of Northern Mexico while weaving in influences from Caballero’s travels through China, Spain, and France. The menu offers both à la carte options and a seven-course seasonal tasting menu, each designed to balance accessibility with experimentation. Dishes range from a Sourdough Flour Tortilla with recado negro butter and Beef Tartare Tlayuda with salsa veracruzana, edamame guacamole, and chicatanas, to larger plates like Smoked Swordfish Tamal with chile pasado and Iberico ham, and Potato Udon with cuttlefish, totomoxtle dashi, and burnt tortilla oil.
The beverage program celebrates Mexican spirits—particularly sotol, raicilla, bacanora, and mezcal—alongside natural wines from the Guadalupe Valley, Spain, and France. The tasting menu includes an optional pairing of beer, wine, cocktails, and spirits.
Designed by The Cosecha Group, the dining room reflects Japanese minimalism blended with Mexican desert textures: sandstone and concrete surfaces, handmade tiles, and artwork from Oaxacan designers. The open kitchen and chef’s counter give guests a front-row seat to Caballero’s process, while the restaurant’s name—and its ethos—remind diners that food is meant to be shared.
In 2025, Corima was ranked No. 36 on the list of North America’s 50 Best Restaurants, cementing its place among the most dynamic culinary voices in contemporary Mexican cuisine.
