Mexico: WINNING!

Talking SCHOP!

Kysha Harris | 5/1/2014, 1:35 p.m.
Cinco de Mayo, a time of tequila, tacos and revelry. While there are myriad places to get down with the ...
Orale guacamole and brussels sprouts Photo by Kysha Harris

Special shouts-out to Machin with the umami– roasted bone marrow topped with crispy pork belly (served nestled in a bone, hello!) and to the chili-rubbed and perfectly seared ahi tuna taco with lime green salsa, tortilla crisps serviced in romaine lettuce leaves. These tuna tacos and I have a date in the near future. Get ready!

Owners Louis Alvarez and Alex Mendelsohn wouldn’t let us leave without having dessert either, specifically the vanilla flan. While I thought the tres leches cake would be the star, they proved me wrong. The flan was not too sweet or caramelized, light in texture and the perfect ending.

You now know where I will be for Cinco de Mayo. However, should Monday be reserved for adjusting to the work week and you’d rather celebrate during a more convenient time, join them for Dos, Tres or Cuatro de Mayo events that include DJs, prix fixe menus and the first Brunch de Mayo I have ever heard of.

Congratulations, Orale, and welcome to New York City! Ole! Viva Mexico!

Happy eating and thanks for reading!


Kysha Harris

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at, follow her on Twitter and Instagram @SCHOPgirl and on Facebook For even more recipes, tips and food musings, subscribe to her blog at