A BORDER PERSPECTIVE
Chef Fidel Caballero grew up between CIUDAD JUÁREZ and EL PASO. That border experience informs CORIMA, his contemporary Mexican restaurant at 3 ALLEN STREET. The kitchen works with seasonal produce and draws on ingredients and techniques from across MEXICO.
TWO WAYS TO DINE
CORIMA offers a tasting menu alongside an à la carte menu. The tasting format gives the kitchen control of the progression; à la carte lets the table choose individual dishes. Its published menu includes a sourdough flour tortilla with recado negro butter, an example of how familiar forms meet the kitchen’s own approach. Menus change with the season and market availability.
PLAN THE VISIT
Choose the dining format when making your reservation and confirm any dietary requirements directly with the restaurant. The wine list focuses on producers in MEXICO and EUROPE, while the cocktail program includes sotol. Current menus and reservations are linked on CORIMA’s website.
