Casa Enrique

Mole de Paixtla

Chicken in a complex sauce of seven chili peppers, almond, raisin, sesame, and chocolate — sweet, bitter, and spicy simultaneously.

Mole de Piaxtla

Chiapanecan mole — dark, layered with chiles, chocolate, and spices — ladled over tender chicken

Enchiladas de Mole

Corn tortillas filled with chicken, bathed in the house mole and crowned with crema and onion

Chile Relleno

Lightly breaded stuffed pepper with Oaxacan cheese in a sweet tomato sauce — unlike any other in NYC.

Costillas en Salsa Verde

Slow-braised pork ribs in a bright tomatillo salsa verde, served with rice and warm tortillas

Ceviche

Particularly limey fresh fish ceviche with massive tortilla chips for scooping. Bright and refreshing.

Guacamole

Made tableside with ripe avocado, onion, cilantro, and lime — served with warm chips

Enchiladas

The dish that helped earn the Michelin star — though portions are modest.

Margarita

Classic with fresh lime juice and a generous pour of tequila — known to be strong

Branzino al Pastor

Branzino marinated in guajillo and achiote, prepared al pastor style — a creative fusion of techniques.

Tres Leches

Cake completely saturated with condensed milk — non-negotiable dessert that you must order.

Frozen Watermelon Margarita

Refreshing frozen margarita with fresh watermelon — dangerously easy to drink.

Grilled Octopus

Guacamole and Chips

Tacos

Puffed Snacks with Sauces