Corima, the new, modern Mexican restaurant from chef Fidel Caballero (previously the sous chef at Contra, and Martín Berasategui in Spain), opens in Chinatown, tomorrow, January 12th [3 Allen St., at Division St.] The term Corima means “circle of sharing” in Northern Mexican culture, and signifies the act of sharing with the community around you, which for chef Fidel, translates to the idea of sharing cuisines. At Corima, he pulls inspiration from his upbringing in Ciudad Juárez, MX, and El Paso, TX, to highlight ingredients and techniques from Northern Mexican cuisine while also incorporating influences from his travels in China, Spain, France, and more. Corima offers both an a-la-carte menu and an accessible, seasonal tasting menu alongside a beverage program composed of Mexican spirits, specifically sotol, raicilla, wine, and beer. Corima’s dining room, designed by The Cosecha Group, reflects Japanese minimalism with accents of the Mexican desert, with a black and tan color palette, sandstone and tile, oxidized zinc bar tops, and artwork from Mexican artists and ceramicists.



Chef and co-owner Fidel Caballero grew up in the northern region of Mexico, in Ciudad Juárez and El Paso, TX. Fidel has spent the last 15 years of his career traversing the world, cooking in acclaimed kitchens such as Michelin-starred Contra in NYC, three-Michelin-starred Martín Berasategui in Spain, and more. For the last three years, Fidel has been running pop-ups all over the world, from France to Bangkok to Mexico City, as well as in NYC at Fulgurances, Winner, Ops, and Places des Fêtes, to name a few.  Now, Fidel and his wife Sofia Ostos open Corima, with Vince Ott, a 17-year industry veteran (most recently the beverage Director at Thai Diner).



Fidel’s menu pays homage to Northern Mexico’s rich heritage, highlighting its native ingredients as well as high-quality, locally sourced ingredients from the US Northeast to create his distinct version of modern Mexican cuisine. Dishes range in size, with smaller dishes including a signature Sourdough Flour Tortilla with recado negro butter; Beef Tartare Tlayuda, with salsa veracruzana, edamame guacamole and chicatanas; Shrimp Toast, with nopal, chintextle bearnaise and hoja santa; Tuna Mille Feuille, with sea lettuce, husk cherry salsa, and chicharron furikake; and Charred Badger Flame Beet in futsu squash aguachile, salted goldenberries and pumpkin seed oil. Larger plates include Smoked Swordfish Tamal, with chile pasado, potato, and Iberico ham; Potato Udon, with cuttlefish, totomoxtle dashi, shemeji mushroom, and burnt tortilla oil; Duck Enmoladas, with black garlic mole, cotija foam and xnipec of habanada; and Steak for Two, with a guajillo jus, pickled Fushimi, salsa borracha. Desserts include Chocoflan with dulse seaweed tuile; Mochi Churro with kinako, pinole toffee; and Squash Bingsoo, with mandarin raspado and pinenut garampiñado round out the menu. Corima will also offer a seven-course tasting menu for $98 featuring select items from the a-la-carte menu, as well as a selection of rotating seasonal dishes.



The cocktail menu, which also highlights the Northern region of Mexico, was developed by mixologist Sam Gallard (Rhodora), to complement the food menu. Mezcals and sotol, a spirit from Chihuahua, as well as bacanora, raicilla, and other agave distillates from micro-producers throughout Mexico, such as Chihuahua and Durango specifically, will be prominently featured in drinks. Highlights include Cowboy Tears with mezcal, Luxardo, Mastiha Anitca, and orange bitters with chrysanthemum flower; Sotol Paper Plane with sotol, Amaro, Aperol, lime, and orange garnish;  Uni Sour with gin, uni, egg white, lemon; and Carajillo, with vodka, Licor 43, Nixta and cold brew. Wine Director Mariano Garay (previously of Leo) curated a wine list that highlights natural wines from Guadalupe Valley in Mexico, as well as from Spain and France. The tasting menu will include an optional beverage pairing, including a variety of beer, wine, cocktails and spirits for $65.




Designed by The Cosecha Group, the 54-seat dining room reflects Japanese minimalism with accents of the Mexican desert, such as in the black and tan color palette, concrete, sandstone, and handmade tiles. Many of the pieces were made on site, including handmade wood light fixtures that spotlight the chef’s pass, an oxidized zinc bar top wrapped in handmade tiles from Mexico, as well as cherry and oak wood cabinetry and tables. Corima features a chef’s counter where diners can peer into a vast open kitchen and a cozy booth tucked under one of the many exposed brick archways, which were discovered during construction, and pieces from Oaxacan designers like artwork from artist Amador Montes and plateware from ceramicist Rufina Ruíz López of Taller Ruíz López studio.


Corima will be open for dinner Tues-Sat from 5:30pm to 10:30pm. Reservations are available via Resy. For more information, please visit or on Instagram.