Authentic Mexican Flavors Are Taking Over NYC: From Oaxaca to Tijuana

Authentic Mexican Flavors Are Taking Over NYC: From Oaxaca to Tijuana

Mexican restaurants are booming in NYC, bringing authentic flavors and dishes from across Mexico to the city.

La Morada, a family-owned restaurant in the South Bronx, has been serving up Oaxacan cuisine since 2009, gaining recognition for its diverse menu, including famous moles.

“Tortillas now outsell bread in the U.S., salsa outsells ketchup in the U.S., so we’re here, our food is here. So we’ve definitely come in and put in our sauce and our taste,” said Marco Saavedra of La Morada.

Los Tacos No. 1, founded in 2013, has become a popular spot for authentic Tijuana-style tacos. Co-founder Christian Pineda, who originally came to New York to pursue architecture, was inspired to open the taqueria after struggling to find good tacos in the city.

“We arrived here, and it was like a rude awakening, not finding a good authentic taco. We’re not chefs, but we were confident we could put together an experience, not only for Mexicans,” Pineda said.

The success of these restaurants, along with the growing popularity of authentic Mexican food nationwide, is evident in the increasing number of Mexican restaurants across the country.

According to the Pew Research Center, 11% of restaurants in the U.S. now serve Mexican food.

La Morada and Los Tacos No. 1 not only offer delicious food but also reflect the immigrant spirit and resilience of the city. They've both become integral parts of their communities, providing jobs and giving back in meaningful ways.

La Morada, for instance, has been actively involved in helping recently arrived migrants by providing them with food and other essential resources.

Los Tacos No. 1, starting with just seven employees, has grown to over 400 employees and plans to open 10 more taquerias in the next year. Pineda sees this growth as a testament to the hard work and entrepreneurial spirit of Mexicans and immigrants in NYC.

“You know they’re blaming the immigrants for X, Y and Z. Blame us for a good taco,” Pineda said.