You may have plans after work to celebrate Cinco de Mayo, but why not add a little Mexican independence to your lunch to start things a little early? by Yvo Sin.
Rosa Mexicano is known for its aesthetically pleasing spaces with grand ceilings, but more importantly, the guacamole made tableside in a molcajete, a traditional stone tool likened to a mortar and pestle and used for grinding things. Have it made to just your specifications – ask for it spicy or mild, just the way you want it. For Cinco de Mayo, each location is offering a special menu with items just for the occasion: try the shrimp quesadillas at the Hackensack location, or Mexican Club Torta at one of the Manhattan locations. No matter what you order, though, the guacamole is a must.
852 8th Avenue
New York, NY 10019
Tasty Mexican in Hell’s Kitchen? Absolutely, and it can be found at Mi Nidito. With a wide variety of vegetarian dishes, it’s easy to convince even those who don’t eat meat to visit and enjoy lunch specials for around $10 like burritos, quesadillas, rellenos, and even chimichangas – each of which can be vegetarian if you so desire. If the vegetarian isn’t you, try the King Crab enchilada: wrapped in a corn tortilla, topped with enchilada sauce and melted cheese, served with rice and refried beans… what more could you want?
Another great Mexican place with multiple locations, Dos Caminos doesn’t mess around: there are three different types of guacamole from which to choose. Pick traditional, mango-papaya-habanero, or jumbo lump crab chipotle. Trouble deciding? Get all three! And if you want to feel a little healthy, you can add on veggies to dip in the guacamole instead of (or in addition to) eating chips. For Cinco de Mayo, Dos Caminos has a special menu that includes such treats as jicama-melon salad, which includes pomegranate, watercress and ancho chile vinaigrette, but save some room for the churros con crema de cafe de olla. Coffee cream filled churros served with a warm chocolate dipping sauce? Um, yes please!
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Yvo Sin is the founder and head writer of The Feisty Foodie.