Covacha

368 Columbus Ave, New York
(212) 712-2929

Recent Reviews Order Online Reserve

Customers' Favorites

Burrito Tacos de Camarón Y Tacos de Carnitas
Kids Tacos De Frijoles
Mahi Al Pastor Tacos
Yaka-Tinga Burrito
Enchiladas de Pollo
Chicken Enchiladas
Enchiladas de Mole
Handmade Tortillas
Ensalada Y Nachos
Quesadilla Negra

Menu

Guacamoles
Garden
Pickled veggies and hoja santa oil.
Ashes
Blackened tortilla and chile ashes, smokey and full of flavor but mild in heat.
Guacamole tradicional
hopped tomato, onion, cilantro, and jalapeño, citrusy and mild

Sopa
This Roasted Tomato Soup
This is one of mi abuelita's favorite recipes, it comes with queso fresco, crispy tortilla and chile ancho garnish.

Starters
Esquites
these elotitos are grilled slathered corn kernels cooked with tequesquite, a natural mineral salt used by our pre-hispanic ancestors,with chipotle mayo, lime juice, tajin, crumbly cotija cheese, fresh epazote, morita oil
Yaka-Tinga lettuce tacos
this jackfruit pulled tinga comes on boston lettuce with red onion, avocado, and cilantro
Jitomates & Tomatoes,
a festy mexican delicacy with fresh, roasted, and house-dehydrated tomatoes, with pasilla emulsion, orange supremes, fresh epazote, and chives
Ensalada Milpera
mixed greens, brussels sprouts, green beans, pumpkin seeds, limonetta, parmesan cheese, and powdered balsamic vinegar
Ceviche of the day
our crudo of the day made fresh with today's catch, citrus, and seasonal selections

Covachas

Enchiladas
bien requete sabrosas chick-filled with roasted tomato and morita sauce, cheese, crema, avo puree, radish, and cilantro; Don't worry VEG friends, we also make them with wild mushrooms tinga and veg crema
Chicken Quesabirrias
the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria broth on the side, to deep-in your quesadillas
Shroom Quesabirria
the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria broth on the side, to deep-in your quesadillas
Beef Quesabirria
the iconic traditional dish from Jalisco is served in two artisanal tortillas with birria broth on the side, to deep-in your quesadillas
Flautas
these rolled crispy tacos are made with artisanal corn tortillas illed with cheesy mashed potatoes and spiced chorizo; fresh gingerblack bean salsa, crema, cotija cheese, fresh radish, and cilantro
The Orchard Molote
Aijoles, this is a symphony of Mexican veggies in a crunchy empanada, filled with zucchini blossom, parmesan cheese; huitlacoche (corn truffle) and zucchini sauce, pickled cauliflower, and crispy epazote
Quesadilla Negra
a mightyfine crunchy black bean empanada monochromatic by design, filled with cheese, onion and radish in tomatillo salsa, avocado, and tortilla ashes

Dinner
Pepian Plato
My friends, a vegan delicacy from our ancestors this pumpkin seed mole is served over charred zucchini, roasted acorn, honeynut, delicata squash, with pickled scallion, radish, and baby carrot
The Mushroom Birria Plato
Is a timbal of market mushrooms cooked in their jus, served with our version of the iconic traditional birria broth from Jalisco; rice on the side
Mole Dulce Roasted Celery
With a succulent roasted celery root; crispy enoki tempura, sesame seeds, and cured red onion
Mole Dulce Pork Belly Plato
Tia Felix always makes us happy with this sweet mole, so we made this dish inspired in that memory with crispy pork belly and crispy enoki tempura, sesame seeds, and cured red onion
Camarones Plato
Head-on adobo-rubbed shrimps, & crispy baby potatoes; chives, charred-lemon, experience the juicy decadence, get dirty by using your fingers
Zarandeado
This is our memory from the sunsets of the Mexican Pacific, a charred whole catch of the day, butterfly split, rubbed with achiote adobo; grilled onion, grilled pineapple, salad, and rice
Barbacoa Tapatia Plato
This very soft, over-night roasted beef shank is a staple from the streets of Guadalajara, with radish, and jalapeño; brothy beans on the side. Get dirty, make your own taco with your lovely hands

Tacos
Cauli Chicharron Tacos
Chipotle cabbage slaw, salsa taquera, macha.
Crispy Enoki tacos
Mole sauce, sesame seeds, cured red onion.
Chipotle Shrimp tacos
Red cabbage relish, cilantro, lime.
Mahi al Pastor tacos
Pineapple tomatillo relish, onion, cilantro, lime.
Pork Belly Chicharron tacos
Zucchini puree, fresh radish, cilantro, salsa taquera

Desserts
Chocolate
Vegan spicy bitter chocolate mousse, with pumpkin seeds crumbs and wheat rainbow Oblea.
Bunuelo
A cinnamon-sugar dusted crispy white corn tortilla, vanilla ice cream, milk caramel.
Tres Leches
A deconstructed version with mascarpone cheese, milk caramel cajeta, wheaped cream, pumpkin seed crumbs.

Sides
Arroz
Vegan rice.
Re-Fried Bayo Beans
Soft and creamy, sparkled with Cotija cheese.
Brothy Black Beans
Hard and nutty and vegan.
Rice'n Beans
Corn Tortillas
Made from scratch with heirloom corn masa.
Salsa Mexicana
AKA: Pico de Gallo
Papas Machas
crispy baby potatoes tossed with spicy salsa macha
Brussels Sprouts
chipotle mayo, limonette
Salsa de amor
De amor-didas aguales. These chilitos tan enchilosos extra hot roasted serranos to bite with your food for an enhancing rancho experience.
Cauli Chicharron
crispy caulilower with parmesan, evo, limonetta, and toasted sunlower seeds

Mocktails and non-Alcoholic beverages
Cold Brew coffee
12 hr cold pressed
Agave Mulle Mock
Ginger infusion, lemon juice, simple syrup
Tepache Jaibol Mock
Local Basement tepache is our house probiotic, naturally fermented juice with pinneaple skins.
Jamaicon Mock
Hibiscus blossom infusion, lime juice, simple syrup
Paloma Mock
Graprefruit oleo, lime juice, grapefruit syrup
Sparkling water Topo Chico Small

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Recent Reviews

I wandered around the Natural History Museum and happened to find this restaurant, which was rated Michelin 2025. The food was amazing. I ordered fish tacos and chilaquiles rojos, both very authentic, spicy, layered, and full of flavor. Sergio is also incredibly nice, and he introduced the restaurant’s signature dishes and even shared stories about his hometown. Now I really want to go to South America this year.
January 2026
Great vegetarian options for Mexican. Innovative mix of different foods from across Mexican cuisine. Interesting use of ash as a spice/garnish as well on a number of items. I had a snapper mole, guac, margarita and a special sweet house digestif. All were delicious and just a little bit interesting.
January 2026
We came in with a large group of adults and a few kids and they were amazingly kind and so accommodating. The drinks were yummy and our server was so kind and funny. Thank you for a very memorable New Year’s Eve- we will be back!
January 2026

More Reviews

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Covacha

368 Columbus Ave, New York, NY 10024
(212) 712-2929