"Starting strong is the best concha I've had in the city. A baker from Mexico City opened Masa Madre last year working with his sourdough starter named boroquito. Honestly, his baguette and croissant are pretty amazing, but my favorite dish here is the vanilla concha. It ferments for two days until it has this slightly sweet sourdough taste to it. It sounds fancy and it sounds expensive, but they are only $2.50 each."
"The new restaurant Comal on the Lower East Side still feels like a work in progress, but there are two things I think it does really well: One, the soft-serve is amazing. They do theirs swirled with strawberry and mamey sapote a fruit indigenous to Mexico. And the vibe rules. It's loud, packed and open until midnight. It's kind of just an ideal place for a dessert and a Mexican beer."
"Speaking of beer, my new favorite place to drink is Olmo in Bed-Stuy. I had a michelada, but the tomato mix was frozen into a popsicle that melts as you drink. And then our server suggested we try a piedra, which is basically equal parts fernet and tequila. He told us that it cures hangovers but also prevents them."
New Mexico City-inspired restaurants, bakeries and bars have opened across Woodside, Bed-Stuy and the Lower East Side. Masa Madre uses a sourdough starter named boroquito and offers a two-day-fermented vanilla concha with a slightly sweet sourdough taste for $2.50, alongside notable baguettes and croissants. Comal serves standout soft-serve swirled with strawberry and mamey sapote and maintains a loud, packed vibe with late-night hours suited to dessert and beer. Olmo in Bed-Stuy offers a michelada with a frozen tomato-mix popsicle and a piedra cocktail of equal parts fernet and tequila that is said to cure and prevent hangovers.
Read at www.nytimes.com
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