Dining at Papatzul is like an adventurous escape south of the border. Head Chef and Mexico City native Thierry Amezcua brings his homeland to 10013 and gives it a modern twist. The Duck Enchiladas in Almond Mole sauce are delectably daring, and the Stuffed Poblano Chiles are a satisfying vegetarian alternative. Margaritas flavored with prickly pear and hibiscus juice are complimented by the extensive tequila list. Take it all in among black and white photographs of the Yucatan Peninsula done by Amezcua’s brother, and you’ll have more than a meal- you’ll have a true Mexican experience.
Papatzul
55 Grand Street, 10013
W Broadway/Thompson Street
www.papatzul.com
