Every day, there's a team of mothers in the Cuchara kitchen kicking it Mexico City-style. These wonderful cooks are concocting authentic sauces with all types of peppers and ladling them on authentic interior Mexican dishes like the Huachinango Veracruzana (snapper Veracruz) and Mula de Nopal (grilled cactus paddles stuffed with cheese). The menu is small and focused, with just enough dishes to give people variety, but not so many as to overwhelm.
All Cuchara guests are treated to warm, homemade tortillas topped with goodies called "pesos" because their size and shape resemble the Mexican currency. You won't want to leave without sampling a cocktail, the bar menu was crafted by esteemed bar consultant Chris Frankel, who occasionally sits in to stir up drinks for special events.