Corima translates to "the center stone of the principle of sharing" about the indigenous Tarahumara or Rarámuri community residing in the Chihuahua state of Mexico. Chef Fidel Caballero, hailing from Ciudad Juárez in the Mexican northern region near the Texas border (MX state), holds this concept dear and close to his heart.
Before opening Corima, Chef Caballero worked at the Michelin 3-star restaurant of Martín Berasategui in Spain and served as a sous chef at Contra in New York's Lower East Side. However, his dream was always to open his own restaurant. On his days off, he experimented by hosting pop-ups under the name Corima at Winner Bakery, Rhodora, Fulgurances, and another location of Contra called Peoples Wine Bar.
Finally, in the fully prepared year of 2024, Corima opened its doors in New York's Chinatown.
Corima's cuisine is a unique blend of traditional Mexican cooking, drawing on the chef's culinary knowledge and memories from northern Mexico, combined with innovative Japanese cooking techniques.
🐝 Pro Tip:
If you book a tasting menu, ordering items outside the course is not possible. If you wish to savor a variety of dishes, it's recommended to reserve A La Carte instead!
The restaurant gets very crowded from 7 pm onwards, so for a quieter dining experience, consider visiting around the opening time at 5:30 pm.
📍 Corima
3 Allen St, New York, NY 10002
Tuesday to Saturday : 17:30 ~ 22:30
Sunday and Monday : Closed
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